Photo: Dru! (Flickr)
Incorporating red cabbage into the mix with lend some nice color to your dinner plate.
Attention: Indiana gardeners! If you want to enjoy your own cabbage this summer, plant the seeds now. Ideally, you want to harvest them before the most intense heat of the summer, and many varieties take two and a half months to mature. So, get your hands dirty already!
This recipe will get you excited for your summer harvest of cabbages, and it also happens to be one of the easiest recipes in my repertoire. Really.
If you don’t want to do a lot of grating and slicing on your own, don’t be too proud to accept a bit of help from the produce section. Buying pre-shredded cabbage and broccoli will save you a lot of time.
This is great piled on a turkey sandwich or served alongside pulled pork!
Light And Easy Coleslaw
Ingredients
- 7 - 8 cups shredded red/green cabbage or bagged broccoli slaw
- 1/4 cup red onion or shallots, thinly-sliced
- 1 cup dried cranberries
- 1/2 cup raw shelled sunflower seeds
- 1/2 cup apple cider vinegar
- 1/2 cup canola oil
- 1/3 to 1/2 cup sugar (or to taste)
- 1 1/2 teaspoons celery seed
- salt and pepper to taste
Cooking Directions
- In a large bowl, add cabbage, onion/shallots, cranberries and seeds.
- In another mixing bowl, whisk remaining items together until well-blended, and pour over the salad. Toss to distribute the dressing.
- Cover and refrigerate for 2 hours or until chilled. (I like to make this in the morning so the flavors have a chance to mingle all day.)
