Since I didn’t use all of my cute little cabbage the other day I needed to come up with another fun twist for cabbage. So I dug into the files for the cookbook I’m writing and grabbed and old favorite. Red Cabbage and Apple Slaw. I came up with it several years ago as a side dish for grilled Bratwurst and have made it over and over again. Let’s face it apples and cabbage are a great combination, whether you braise them or or eat them raw they just work together.
As is usually the case we were getting ready to grill and I needed a side dish. I had cabbage in the fridge and an apple in the fruit bowl so I started to scour the kitchen to see what else I had in the pantry. As it turns out I had some Crazins and pecans and carrot and I thought, why not lets give it a shot. Then it came time for the dressing. I had never made coleslaw before but seemed to remember that my Mom used to make the dressing with some mayonnaise and sugar. I wasn’t really happy with that thought, but I did have my old stand by ( Hendrickson’s Sweet Vinegar & Olive Oil Dressing) in the fridge. This is the best salad dressing I have ever found. It goes with everything and is light in calories. So I decided to mix the salad dressing with some mayonnaise to make the dressing.
This is a sweet, crunchy and healthy side dish that I make all summer long. Great with Burgers, Bratwurst, and Barbecue. Give it a try.
Red Cabbage and Apple Slaw
Yield 6 Servings
1 small or 1/2 large red cabbage thinly sliced (about 4 cups)
1 apple cut into 1/2” pieces
1 carrot grated
1/4 cup Crasins
1/4 cup chopped nuts (Pecans or Walnuts)
1/2 cup mayonnaise
1/4 cup Hendrickson’s salad dressing
Combine cabbage, apple, carrot, nuts and Crasins in a large bowl. Mix mayonnaise and Hendrickson’s salad dressing in a small bowl and pour over cabbage mixture, stir to combine.
You can omit the mayonnaise if you want to and dress with just the Hendrickson’s. I’ve done it both ways.