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.

Ingredients

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

Slaw

• 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

Directions

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.