Cider Slaw
Ingredients
Cabbage is a cruciferous vegetable. For better "gut" health (which is a crucial piece to overall health), experts recommend we eat at least one cruciferous vegetable every day.
A note about gluten: When a gluten-free mustard is used, this recipe is gluten free.
14 oz. bag
Dole Classic Coleslaw
10 oz. bag
Dole Shredded Red Cabbage
10 oz. bag
Dole Shredded Carrots
1
Granny Smith apple, peeled and cored, diced
1 bunch
green onions, thinly sliced
½ cup
dried cranberries
½ cup
apple cider vinegar
½ cup
sugar
¼ cup
Dijon mustard
3 tbsp.
Kowalski's Extra Virgin Olive Oil
½ tsp.
celery seeds
¼ tsp.
kosher salt
¼ tsp.
freshly ground Kowalski's Black Peppercorns
½ oz.
fresh Italian parsley, thick stems removed
1 tbsp.
finely chopped fresh dill
Directions
- In a large mixing bowl, toss together first 6 ingredients (through cranberries); set salad aside.
- In a food processor, process remaining ingredients until sugar is dissolved and dressing is slightly thickened.
- Pour a little more than ½ the dressing over salad; toss to coat.
- Cover bowl; refrigerate for 1-4 hrs. to allow flavors to develop.
- Just before serving, add additional dressing as desired.
