If you set aside some cabbage from your fall harvest for winter storage, this savory slaw may be perfect side to your next culinary centerpiece.
Cabbage, kale and broccoli’s big sister, is low in saturated fat and cholesterol and boasts a host of essential nutrients including thiamin, calcium, iron, magnesium, phosphorus and potassium. It’s also packed with dietary fiber, folate, manganese, vitamins B6, C and K (so be mindful of how much you eat if you’re taking a blood thinner like warfarin; talk to your provider to learn more).
You remember the old adage about an apple a day? Apples are perennial favorites because they’re easy to grab, have a satisfying crunch, and taste great. Shred a local variety into this salad to give it a tangy bite.
To further amp up the slaw’s health benefits, swap out the sherry vinegar for apple cider vinegar (ACV), maybe even Barre’s own Vermont Village brand! For generations, ACV has been esteemed for a wide range of health benefits. All that aside, it’s the perfect dressing for cabbage and fits right into this tasty dish.
1/2 a Green Cabbage (chiffonade)
1 bunch Water Cress
1 celery root (julienne)
1-2 apples, macs (dice small or slice thin)
1-2 apples, granny smith (dice small or slice thin)
1 ea Shallots (minced small)
1/4 cups Sherry Vinegar
Salt (to taste)
Pepper, black, fresh (to taste, crack your own)
1/4 cup Walnut Oil
1/2 cup Olive Oil
1/2 bunch Chive or Chervil
- Make Vinaigrette by mixing the oil, vinegar and shallots, salt and pepper
- Prep other ingredients and toss the salad
- Taste and adjust seasoning, add more salt and pepper