Cider Slaw
Ingredients
A note about gluten: When a gluten-free mustard is used, this recipe is gluten free.
14 oz. bag
Taylor Farms Tri-Color Coleslaw
8 oz. bag
Taylor Farms Shredded Red Cabbage
10 oz. bag
Bolthouse Fresh Matchstix Carrots
1
Granny Smith apple, peeled, cored and 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
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 of the dressing over salad; toss to coat.
- Cover bowl; refrigerate for 1-4 hrs. to allow flavors to develop.
- Just before serving, toss with additional dressing to taste.
Nutrition Note:
- 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.
