This salad is great way to celebrate fall and winter produce, offers an excellent source of Vitamins A and C, and is a good source of dietary fiber. Try a combination or red, green, and purple cabbage for an even more colorful dish, or choose the lowest cost option to save money.
What you will need
5 cups (about 1 1/2 pounds, or 1/2 head) thinly sliced cabbage
1 carrot, grated
1/2 cup dried fruit of choice (raisins, cranberries, currants, etc.)
1/3 cup vinegar (apple cider is a good option)
2 Tablespoons sugar or honey
2 teaspoons vegetable oil
3/4 teaspoons salt
1/2 teaspoon black pepper
2 1/4 cups thinly sliced apple (about 1 1/3 medium apples)
1/4 cup chopped nuts or sunflower seeds, toasted(Nutritional facts 75 calories, 3 g fat, 12.55 g carbohydrates, 1.6 g protein, undefined mg cholesterol, 103 mg sodium)
How to cook
Wash all produce, surfaces, and your hands thoroughly.
Thinly slice cabbage and apple.
Peel carrot if desired and grate.
Mix cabbage, dried fruit and carrot in a large bowl. Use tongs or clean hands.
In small bowl, mix vinegar, sugar or honey, oil, salt and pepper.
Pour vinegar mixture over cabbage mixture.
Toss all ingredients gently.
Refrigerate leftovers within 2 hours.