Invigorating Holiday Slaw
Recipe by Pamela Dunn
Ingredients
- 4 Cups - CityNapa or placeStateSavoy cabbage, finely sliced
- 2 Cups - Tart green apple, peeled, cut in disks and finely sliced
- 2 Cups - Flat leaf parsley, loosely chopped
- 1 Cup - Dried cranberries - chopped coarsely
- 2 Tbsp - Fresh rosemary, roughly minced (not fine)
- 4-6 Tbsp - Fresh squeezed lemon
Preparation
- Finger toss cabbage, parsley and rosemary thoroughly in a large serving bowl.
- Put lemon into the bottom of a separate bowl, and add apple slivers tossing gently to coat.
- Combine apples with cabbage mixture.
- Toss occasionally over ½ hour to distribute flavors, then refrigerate.
- Combine cranberries just before serving or the will turn salad pink (ok for flavor, but not as pretty).
- Serve cold or at room temperature. This dish is “Table Stable.”
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