14 September 2013

apple, cabbage, & tuscan kale slaw. with a creamy lemon dressing. {grain-free & vegetarian}






14 September 2013

This beautiful salad is inspired by a side dish from our friends, Dustin & Natasha's, wedding. Their wedding was catered by a local (to them) BBQ called Spring Creek. The slaw was a simple BBQ style with crunchy sweet apples in it & I instantly adored the cabbage-apple combination. Here, I omitted carrots (which would be fantastic too), made the shreds & matchsticks bigger, added hearty Tuscan kale, some scallions, & early autumn apples. I elevated the usual sweet slaw dressing to a creamy, bright lemon dressing that compliments the sometimes dull flavor of raw cabbage. This very simple salad really exemplifies the teetering of the seasons, & would be perfect next to a decadent cheese burger or even a cozy, chilly evening meatloaf.

apple, cabbage, & tuscan kale slaw. with a creamy lemon dressing.
serves 4 as a side dish

for the slaw:

6 cups of green cabbage, shredded
1 heaping cup of lacinato kale (or any variety of kale that you prefer), shredded
1 medium sized apple, cored & cut into match sticks (I used a Paula Red apple)
1 scallion (green & white parts), cut on a bias
1/2 cup parsley, finely chopped

  1. Add all of the ingredients into a large bowl & mix the dressing in thoroughly with your hands. Just roll up your sleeves & get your hands dirty--It is the best way to really cover everything with the dressing!


for the dressing:

1/4 cup of your favorite mayonnaise (I always use Vegenaise just because I love it's clean taste)
2 TBL extra-virgin olive oil
1 clove of garlic, grated
zest & juice of half of a lemon
sea salt & cracked pepper to taste (but don't be too shy because the heartiness of the greens will need to be well seasoned)

  1. Whisk all of the ingredients in a bowl, until combined.
happy eatings & cheers!
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