This juicy and tangy side is a crisp, invigorating way to enjoy a spin on your traditional coleslaw. The aromatic juices of the apple and lemon are beautifully taken in by the dried cherries. Using a mandolin slicer with a julienne attachment will help to whip up a balanced and equivalent texture that will be pleasing to the eye, and more importantly ravishingly delicious. Can’t find dried cherries? No worries, other dried fruit such as cranberries, raisins or plums can be substituted here.
Ingredients:
- 4 green apples, julienne sliced (we used Granny Smith)
- 1⁄2 large red cabbage, shredded
- 3 tbsp (45 mL) freshly squeezed lemon juice
- 1 tbsp (15 mL) olive oil 1⁄2 tsp sea salt
- 1 tbsp (15 mL) balsamic vinegar (optional)
- 1 cup (75 g) tart dried cherries
Makes 4 to 6 servings
Into a large glass bowl, slice your apples into matchsticks. We used a julienne slicer here to make the process easier. Slice up your cabbage with a mandolin slicer, as it will naturally become shredded, and add it into the same bowl.
Pour in lemon juice, olive oil, salt and vinegar (optional). Using your hands or tongs, toss it together so that everything is mixed well. Finally, add in the cherries and continue tossing. Let cool in refrigerator for at least 1 hour and serve.
If you tolerate dairy, add in goat cheese.
Side note: Refrigerating and letting the coleslaw sit allows all the flavors to meld together nicely. The lemon juice also adds a nice zing and will help the apples from turning brown. If you wish, add in a splash of balsamic vinegar.
Nutrient Density Fact: Red cabbage is a very good source of vitamin C and a good source of vitamin B6 and vitamin K.
