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Red Cabbage Apple Slaw

A recipe with the perfect blend of textures

Eileen Wiedbrauk
Speak Coffee To Me
3 min readJan 24, 2024

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Photo by Matilda bellman on Unsplash

What do I love about this slaw? The flavors — yes. The fact that it tastes fresh even in the winter when summer vegetables are scarce — yes. That it’s sweet but not too sweet — absolutely. But what I love most of all are the textures — it has an amazing blend of textures.

The crunch of the walnuts and celery. The tough-crunch of the cabbage — but not too tough because of how thin it’s cut. The softer-but-still firm apples and kholrabi. And rounding it all out: the chewiness of the dried cranberries.

I found myself repeatedly eating this salad as a small meal because it was so pleasing to eat on its own that I didn’t even want to pair it with anything else.

Ingredients

Dressing:

  • 0.3 cup apple cider vinegar
  • 0.3 cup neutral oil (I used canola)
  • 1 tablespoon honey
  • 1 teaspoon dijon mustard
  • 1 clove garlic, sliced
  • Black pepper and kosher salt to taste

Note: If you don’t like “to taste” as a descriptor for salt and pepper — I used a hearty pinch of each. Don’t like “hearty pinch” as a descriptor? Want a specific measurement? Try a heaping one-eighth…

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Speak Coffee To Me
Speak Coffee To Me

Published in Speak Coffee To Me

Food and Recipe Blog with spunk and spice. You’ve got this. Now let’s get cooking.

Eileen Wiedbrauk
Eileen Wiedbrauk

Written by Eileen Wiedbrauk

Writer. Geek. Coffee addict. Former editor. MFA grad. Odyssey Workshop alum. Library fangirl. Escaped cubicle minion. Home cook. On a mission for better health.

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