Now that Memorial Day has passed, I’m officially in the summer mindset. I rocked my maternity bathing suit for the first time yesterday, and am so ready for long days lounging on the beach. I don’t know about you guys, but in addition to sunshine and pool time, summer to me means a change in food. Fresh, light foods with a focus on vegetables. Nothing too heavy (with the exception of ice cream sundaes), and happy, colorful salads. This dish definitely fits the bill (minus the ice cream…)
After I made the Thai Veggie Quinoa, I had half a head of red cabbage left sitting in my fridge. I’ve made warm sweet and sour cabbage type dishes many times, but I wanted something different, something fresher. So a slaw was a logical conclusion, but again I didn’t just want a plain old coleslaw. I mean, it would have been purple, but still.
Nope, instead I made a citrus vinaigrette with oranges and honey and a pinch of crushed red pepper. Mixed together with some apples and dried cranberries, this slaw was a great balance of sweet and tangy, with just a touch of heat. It paired perfectly with grilled pork for dinner, but would be a fantastic accompaniment to any range of main dishes.
Red Cabbage & Apple Summer Slaw
- ½ head of red cabbage, thinly sliced
- 1 granny smith apple, thinly sliced
- ¼ cup dried cranberries (optional)
- 1/4 c orange juice
- 1/4 cup apple cider vinegar
- 2 tsp honey
- 2 tsp Dijon mustard
- 1 + tbsp olive oil (taste the dressing, and add more till desired acidity)
- 1/8 tsp red pepper flakes
- Salt & Pepper to taste
- Combine juice, vinegar, honey, mustard, oil, red pepper flakes, salt, and pepper. Whisk until the oil is fully emulsified.
- Toss dressing (a little at a time) with cabbage, apples, and cranberries. Let sit for 1 – 2 hours before serving. Add more dressing prior to serving if desired.