Since I had red cabbage leftover from making my “kale slaw” the other day, I’ve used it to make a variation with granny smith apples. This is as quick and simple to make as any salad.
The cabbage gets sliced thinly (I did it by hand with a large knife), the apples, get sliced, then slivered into little batons (no need to peel), then the whole thing gets dressed with a combination of cider vinegar, agave, olive oil and salt. It’s best served after a couple of hours, since the cabbage softens a bit. It keeps for several days without losing crispness.
Red Cabbage and Green Apple Slaw
1/2 head of red cabbage, cored and sliced thinly
1 granny smith apple, sliced, then julienned into 1/4″ batons
2 tbls extra-virgin olive oil
3 tbls cider vinegar
1 tbl agave
1 tsp salt or to taste
1/2 tsp black pepper
Combine dressing ingredients and pour over cabbage. Toss well. Let rest in the fridge for a couple of hours before serving. Toss again prior to serving.