Cabbage, Apple and Cranberry Salad
INGREDIENTS
  • Servings: 8
  • Preparation Time: 5 min
  • 1 small cabbage (green or red)
  • 4 green onions, thinly sliced
  • 1/4 cup (60 ml) chopped cilantro (optional)
  • 1 garlic scape (or 1 small garlic clove, peeled and finely chopped)
  • 1/4 cup (60 ml) olive oil
  • 3 tbsp (45 ml) apple cider vinegar
  • 1 tbsp (15 ml) maple syrup
  • 1 apple (ex: Cortland), cored and thinly sliced or diced
  • 1/2 cup (125 ml) dried cranberries, finely chopped
  • Salt and pepper, to taste
DIRECTIONS
  1. Cut the cabbage into quarters, keeping the core. With a mandoline (or with a knife), thinly slice the cabbage wedges to get 8 cups of shredded cabbage. Place in a large bowl. Add the onions, cilantro and garlic.
  2. In a small bowl, combine the oil, vinegar and maple syrup. Season with salt and pepper. Pour over vegetables and toss well.
  3. When ready to serve, add the apple and cranberries.
RECIPE BACKSTORY
FEATURING: Cabbage, green onions, cilantro, garlic scape or garlic. A quick and easy recipe only slightly adapted from the blog Ricardo (https://www.ricardocuisine.com/en/recipes/6516-red-cabbage-cranberry-and-apple-slaw)! If you are using older cabbage, let it sit in the fridge 15-20 min before serving and adding apples and cranberries.