Affairs of Living

Gluten-free, allergy-friendly, whole foods recipes

Recent Posts

Subscribe to RSS headline updates from:
Powered by FeedBurner

Site Search
Subscribe

Unless otherwise noted, all recipes on this blog are free of gluten, peanuts, soy, corn, tomatoes, potatoes, shellfish, cane sugar, oranges, and yeast. Most recipes are also free of egg, dairy, and tree nuts (if used, reliable substitutions will be provided for these when possible). Check out my recipe index for a full list of recipes by category. 

Free Shipping on Vitamix

The Vitamix is my favorite kitchen tool for blending perfectly smooth sauces and smoothies, making my own nut and seed butters, grinding fresh gluten-free flours, and more. Interested in purchasing one? Check out the great deals on reconditioned Vitamix machines, or investigate new Vitamix machine packages. Payment plans are available!

Receive FREE SHIPPING to the US and Canada when you order a Vitamix with my affiliate code 06-004943. 

Save at iherb.com

Save $5 on your first order from iHerb.com with coupon code QAB040.  Visit iHerb.com now to browse natural products and supplements. 

Love it here?

                                

« Homemade Vanilla Salt, Two Ways | Main | Coconut Curry Pepita Brittle (gluten-free, vegan, cane sugar-free) »
Monday
Oct172011

Cabbage Apple Slaw (gluten-free, vegan, grain-free, ACD)

Cabbage-Apple Slaw

Simple slaws are ideal for every season of the year. They are crunchy and light, yet satisfying and filling, and endlessly adaptable to a variety of seasonal produce. Despite this, my favorite time of year for slaws is late summer and fall, when farmers markets are bursting with fresh, crisp cabbages. The sweet, glistening, unblemished leaves tempt me from every vendor table, and inevitably, I go home with a weighty cabbage in my market basket.

I was inspired to combine my beloved green cabbage with another locally grown favorite, the spectacular Honeycrisp apple. The Honeycrisp was developed by the University of Minnesota's Horicultural Research Center in the 1970s, and has won a devoted following of fans. There are a number of wonderful orchards in the Minnesota and Western Wisconsin that grow this apple, and every year I anticipate the arrival of locally grown Honeycrisps at my farmers market and co-op. The flavor is sweet like honey and slightly tart, and it has a marvelously crisp, juicy texture that is, in my opinion, the sign of a perfect apple. Equally good for eating raw or baking, Honeycrisp is one of my favorite apples, hands down. 

The combination of sweet, fresh cabbage, sweet and tart apple, plump golden raisins, toasted caraway, and a hint of nutmeg in this slaw is magic. It only takes minutes to prepare, and it holds up in the fridge for 2 days without becoming soggy. 

Oh me oh my, autumn tastes so good. 

Cabbage-Apple Slaw

Cabbage Apple Slaw

serves 4 

Use the freshest cabbage possible for the sweetest flavor and crunchiest texture. THe older the cabbage, the more moisture it loses, creating a limp, unpleasant slaw. 

  • 1 small head green cabbage
  • 1 large tart, crisp apple (such as Honeycrisp)
  • 1/4 cup golden raisins (for ACD, omit raisins)
  • 1 tablespoon olive oil
  • juice of one small lemon
  • 1 tablespoon caraway seeds, toasted
  • 1 pinch freshly ground or grated nutmeg
  • unrefined salt, to taste
  • optional: 1/2 cup salted roasted cashews (or other nut or seed), lightly chopped

Toast caraway seeds in a small sauté pan over medium heat, until seeds are fragrant. Remove from heat and let cool. 

Slice cabbage in half lengthwise, and cut out core. Thinly slice lengthwise to create very thin, long strips of cabbage. Place in a large bowl. Core and halve apple, then cut into thin matchsticks. Place in bowl with cabbage, and  immediately toss with the lemon juice and olive oil (lemon juice will prevent browning).  Add raisins, caraway seeds, and nutmeg, then toss to combine. Season with salt to taste.

Let sit for 30 minutes to let flavors combine, the add cashews and serve. If making in advance, combine as directed, then cover and place in refrigerator for up to 12 hours. Remove from fridge 15-30 minutes before serving, then add cashews and serve. Leftovers will keep well in refrigerator for up to 2 days. 

 

This recipe is linked to Slightly Indulgent Tuesdays at Simply Gluten & Sugar-Free

 

PrintView Printer Friendly Version

EmailEmail Article to Friend

Reader Comments (3)

Apples in coleslaw are the best, they give it that sweet kick that's totally necessary, and a great contrasting flavour!

October 18, 2011 | Unregistered CommenterAlissa - Not Just Apples

Reminds me of my grandmothers old fashioned cole slaw. Its very light and refreshing and goes perfect with a fall meal.

October 18, 2011 | Unregistered CommenterMelanie

This was awesome. I'm pregnant I have been worried about not getting enough nutrition with all of our food intolerances, this salad was perfect! It didn't hurt my tummy, it was delicious, and I feel great about what I just ate. Thank you!!!

October 28, 2011 | Unregistered CommenterGabriela
Sorry, no comments/questions allowed right now.
Hi reader! My schedule as full-time grad student with two part-time jobs doesn't allow me the time to manage comments. I hope you enjoy what you find and can figure out answers to any questions you may have. xo