This beautiful salad is inspired by a side dish from our friends, Dustin and Natasha‘s, wedding. Their wedding was catered by a local BBQ called Spring Creek in central Maine. The slaw was a simple BBQ style with crunchy sweet apples in it and I instantly adored the cabbage-apple combination. Here, I omitted carrots (which would be fantastic too), made the shreds and matchsticks bigger, added hearty Tuscan kale, some scallions, and 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, and would be perfect next to a decadent cheese burger or even a meatloaf on a chilly autumn evening.
Apple, Cabbage, & Tuscan Kale Slaw with a Creamy Lemon Dressing
serves 4 as a sidedish
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
- 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 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)
- Whisk all of the ingredients in a bowl, until combined.