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Fall Slaw
Yield: 6-8 servings
A bag of slaw mix offers a convenient shortcut in this crisp, wholesome, seasonal salad. The easy vinaigrette is loaded with flavor and is equally delicious on broccoli and kale salads as well as a variety of other green and grain-based salads.

For the honey mustard dressing:

  • ¼ cup (56 ml) extra virgin olive oil
  • 2 tablespoons (30 ml) apple cider vinegar
  • 1 tablespoon (20 grams) honey
  • 1 tablespoon (15 grams) Dijon mustard
  • ¼ teaspoon kosher salt and a few turns of the pepper mill

For the slaw:

  • 1 apple
  • 1 (14-ounce) bag coleslaw mix*
  • 2 celery stalks, thinly sliced or diced (I include any leaves)
  • ⅓ cup dried cranberries
  • ⅓ cup crumbled blue cheese** (may substitute feta)
  • ⅓ cup chopped Smokehouse almonds (may substitute toasted, slivered almonds, walnuts, pecan, and/or roasted sunflower seeds)

Instructions:

  1. Add the dressing ingredients to a small bowl or jar and whisk or shake until thoroughly blended and emulsified. The dressing may be prepared in advance and stored at room temperature for several hours or refrigerated.
  2. Core and thinly slice the apple. (You may further cut into matchsticks or dice the apple if preferred.)
  3. Place the apple, coleslaw, celery, dried cranberries, blue cheese, and almonds in a large bowl. (If you are a fan of the cranberries, cheese, and/or nuts, feel free to use half a cup of these items.)
  4. Pour the dressing over the salad, and toss to evenly coat. (Tip: I start with about two-thirds of the dressing, toss well, and then add more to taste. Any leftover dressing will keep for 2 weeks or more in the fridge.) Enjoy the salad immediately or cover and refrigerate for several hours.
  5. Prep ahead tip: If you prefer to prep the salad more than 2-3 hours in advance, place the apples in the bottom of the salad bowl and toss with the dressing. (This will prevent browning.) Then layer the remaining ingredients on top, ending with the nuts, and lightly cover. Refrigerate until ready to eat, and toss before serving. By the next day, any leftover cabbage will wilt slightly, but the slaw will still taste delicious.

Notes:

*Prefer to shred your own cabbage? You may substitute shredded cabbage—red, green or a mix, adding carrots if you like—instead of the bagged option. In this case, use about 6 cups total. Any combination of red and green cabbage will taste great, but to mimic the standard slaw mix, I use 3 parts (9 ounces) shredded green cabbage, 1 part (3 ounces) shredded red cabbage, and a little over a ½ part (2 ounces) shredded carrots.

**Gluten-free? Check the blue cheese label and verify that it is, in fact, gluten-free. Some packages of crumbled blue cheese include wheat as an ingredient, although many do not.

Additional variations: Add 3-4 strips of crisp, crumbled bacon, or turn this into an all-in-one meal by mixing in 2 cups (8-10 ounces) chopped or shredded cooked chicken.

Make it vegan: Substitute maple syrup or agave nectar for the honey and omit the blue cheese. In this case, tossing the salad with about ⅓ cup nutritional yeast and an extra pinch or two of salt will lend a cheesy flavor.

More recipes at FountainAvenueKitchen.com