When it comes to summer salads, simplicity goes a long way. With very few ingredients and a quick and easy prep time, this sweet and sour fruity coleslaw brings to the table incredible flavour and a satisfying crunch. There's no fuss here. Just simple, fresh goodness on the side of my plate or piled high on top of a burger.
This salad was a beauty to photograph too. Werk it, red cabbage! I mean, just look at that colour! Plain old green cabbage just fades into the background next to its vibrant cousin. Fabulous.
Here's how I made it:
1 lb (about 6 cups) red cabbage, thinly sliced
1 cup shredded apple, skin on
1/4 cup grapeseed oil
1/4 cup cider vinegar
2 garlic cloves, crushed
1/2 tsp salt
1 tbsp granulated white sugar
I combined the cabbage and apple in a large mixing bowl. In a small jar, I shook together the remaining ingredients and poured the mixture over the cabbage and apple, tossing to coat. The slaw can be served right away, but I prefer to let it sit for at least half an hour to wilt a little. It's even better the next day!
How do you like to use red cabbage in your kitchen?
