Thursday, April 15, 2010

Crunchy Slaw Salad

I had about three-quarters of a head of green cabbage left over from a stir fry that I needed to use up. I decided that this Crunchy Slaw Salad would be a perfect way to use it up because it is a beautiful day so we will barbeque some chicken to go with it. I have only made slaw salads like this with mayonnaise so this is a really nice change. The dressing is awesome. It is just like that creamy vinaigrette you get with teriyaki take-out. I wish I had some fish because this slaw would be amazing on fish tacos.


Creamy Vinaigrette

  • 2 tablespoons apple cider vinegar
  • Juice of 1 lemon
  • Fine-grain sea salt and freshly ground black pepper
  • ½ cup extra-virgin olive oil
  • Splash of heavy cream


  • 1 extra-crisp apple, peeled and cored
  • 1 big squeeze of lemon juice
  • 1 small Savoy cabbage ( I just had regular green cabbage but Savoy would be even better)
  • 1 cup chopped toasted walnuts


To make the dressing, whisk the apple cider and lemon juice together in a small bowl, season with a few pinches of salt and a couple grinds of pepper, then gradually whisk in the olive oil followed by the cream. Set aside.

Shred the apple on the large holes of a box greater, then put the shreds in a bowl of cold water with the squeeze of lemon; this will keep the apple from browning. Cut the cabbage into quarters and core each section, then cut them into a very fine chiffonade. Just before serving, drain the apples and toss with the cabbage, walnuts, and dressing in a large bowl. Taste and adjust the seasoning if needed Serve immediately.

Serves 4-6

Recipe from Heidi Swanson's Super Natural Cooking.


  1. Yum! This does sound great for fish tacos. I will definitely make a copy of this one!

  2. I found some tilapia in the freezer so we ended up having fish tacos after all and they were awesome!


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