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

serves 4

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.