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Red Cabbage, Apple, and Cranberry Slaw

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cranberry slaw finish sm watermark

(Note: This blog post is generously sponsored by Ricardo Cuisine — thank you!)

Remembrance Day is over, so we can officially listen to Christmas carols, according to my cousin Marie. Most people seem to have some sort of rule about when it is OK to listen to Christmas music. Are carols fair game after Halloween, Thanksgiving, Remembrance Day or December 1st?

Whatever you decide, there is no doubt that Christmas is in the air. I have seen Christmas trees and decorations up in many stores for weeks! To celebrate the holidays, I am sharing a holiday themed recipe modified from Ricardo Cuisine. They have tons of great holiday recipes so it was hard to pick one to experiment with. However, I went with my usual: something easy, healthy, and delicious…with the added bonus of being able to bring out my beloved food processor. Red cabbage is also in season.

Cranberry Slaw Setup

This slaw is great for holiday parties. I am always thankful when there is something “fresh” tasting at get-togethers, amongst all the pastries and delicious fried o’dourves. I made some modifications to the original recipe. It called for a Cortland apple, which I had surprisingly never heard of before, and I didn’t feel like hunting one down, so I used a granny smith. I like the slightly sour bite this apple provides. With a few other modifications to suit my tastes, this slaw turned out perfectly. I hope you enjoy it as much as me!

Start by getting your “mise en place” ready. This is a French culinary phrase, which essentially means “putting in place.” I find it so much more enjoyable to make a recipe if all my ingredients are prepped and ready to go.

CranberrySlawSetup sm watermark

Using a food processor with a slicer attachment will make this slaw so much easier to make. I highly recommend using one to slice the quartered cabbage and apple if you can. If not, a mandoline will work well. As a last resort, just slice the cabbage and apple thinly yourself.

cranberry slaw mid way sm water mark

For salad dressings, I always use a little 1/2 cup canning jar and shake the ingredients together. This method works very well and is mess free (as long as you remember to screw the lid on tight, which I have forgotten to do). Try it out!

slaw dressing watermark sm

If you want to make this slaw into a more hearty side dish (or small meal), add feta cheese and pumpkin seeds – it really kicks this recipe up a notch! I tried these additions the day after I made the slaw and loved it.

Do you need some ideas for sweet treats to serve to your guests this holiday season too? I’ve got you covered:

9 Minute Peanut Brittle
Dark Chocolate, Espresso Tofu Mousse
Double Chocolate Dipped Mint Cookies
Flourless Chocolate Date Cake
Fudgy Black Bean Brownies
Applesauce Spice Loaf with Broiled Icing
Pumpkin Brulee
Raw Dark Chocolate Cookies
Stuffed Apple Pie

Please share your favourite holiday recipe with me below in the comments section.

Happy holidays!

cranberry apple slaw

 

Red Cabbage, Apple, and Cranberry Slaw

Modified from Ricardo Cuisine
Serves 5-6

Ingredients

1 small red cabbage, thinly sliced (5-6 cups)
5 green onions, thinly sliced
1/3 cup (85 ml) flat-leaf parsley, chopped
1 large granny smith apple, cored, quartered, and thinly sliced
1/2 cup (125 ml) dried cranberries, roughly chopped
1/2 cup feta, crumbled (optional)
1/3 cup pumpkin seeds (optional)

2 small garlic cloves (or 1 large), crushed and finely minced
3-4 tbsp (45-60 ml) extra virgin olive oil
3 tbsp (45 ml) cider vinegar
1 tbsp (15 ml) maple syrup
Salt and pepper to taste

Directions

  1. Cut the cabbage into quarters, keeping the core. With a mandoline or food processor, thinly slice the cabbage wedges to get 5-6 cups of shredded cabbage. Place in a large bowl. Add the onions, parsley, apple and cranberries. If using, also add the feta and pumpkin seeds.
  2. In a small jar, combine the oil, vinegar, garlic and maple syrup. Season with salt and pepper to taste. Screw the lid on the jar and shake vigorously. Pour over vegetables and toss well. Cover and refrigerate for 30 minutes or overnight.

 

Share your thoughts + comments with Melissa (upbeet, RD)!



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