Adventures in Food: Sweet Slaw

Growing up I was never a big fan of coleslaw. When it came as a side dish at a restaurant, I would usually pass it along to a family member to enjoy. But in recent years, I have come to really enjoy a good, crisp, fresh coleslaw. My sister-in-law came up with a different twist on the traditional coleslaw a few years ago, and I wanted to share the recipe with you. I've started calling it sweet slaw...

Isn't it pretty! This is the first time I have made it with purple cabbage, and I'm loving the color! So girly and purple/pink! We had a purple cabbage in our CSA box last week and I knew right away that I was going to use half of it to make some sweet slaw.

Depending on how many people you are feeding, you will want to adjust the ingredients accordingly. I made a fairly large batch because Daniel likes to take this in his lunch and it lasts in the refrigerator for a few days.

Slaw Ingredients:

1/2 of a head of cabbage (any color works)

1 apple (any kind works - I used honey crisp)

1/4 cup thinly sliced onion (any kind works - I used a purple onion)

1 cup dried cranberries

For the dressing:

3/4 cup mayonnaise 

3 Tablespoons vinegar 

2 Tablespoons white sugar

salt and pepper to taste

All you have to do is chop or shred the cabbage and apple - I actually used my food processor! It really depends on how you like your coleslaw. Some people like small pieces of cabbage (so use the shredder) and some people like the larger strings of cabbage (so just chop with a knife). Add in the thinly sliced onion and dried cranberries. Mix the ingredients for the dressing in a separate bowl, and pour over the fruit/veggie mixture and toss. Ta-da! Sweet slaw! 

This is a great dish to bring to a summer BBQ - it's gluten free and dairy free so most anyone will be able to enjoy it!