Although I have always been a fan of coleslaw and sauerkraut, I have never personally cooked or prepared cabbage…ever. That was until this past summer when I learned there is such a thing as summer cabbage—and then of course there is winter cabbage.
I first tasted a variation of this salad when Marta (the Italian version of Martha), a wonderful holistic cook who sometimes comes to cook for us when we have larger parties, made it for a luncheon one hot summer’s day using summer cabbage. Now I make it with, you guessed it, winter cabbage. I serve this “slaw” as a side salad to just about anything. It’s crispy and fresh and I have to say I am obsessed with it at the moment. The sweetness of the apples and the tartness of the Apple Cider vinegar balance the taste and texture perfectly. Simply toss the ingredients together and serve at room temperature for a delicious side.
Apple Cabbage Slaw
- ½ medium size green cabbage, large outer leaves removed, finely shredded
- ½ small red onion, finely sliced
- 1 apple, preferably Gala or Fuji, cut into ¼ inch cubes and tossed in a bit of lemon juice (to keep from turning brown)
- ½ cup raw sunflower seeds
- juice of 1 lemon
- 3-4 tablespoons extra virgin olive oil
- 1 tablespoons + 1 teaspoon Apple Cider Vinegar
- 3 tablespoons finely chopped Italian parsley
- salt and pepper to taste
Anna Getty, is the eco-editor of Pregnancy Magazine and a mother of two, green-living educator, Kundalini yoga teacher, and author. She has penned two lifestyle books with Chronicle Books, I'm Dreaming of a Green Christmas and Anna Getty's Easy Green Organic. Anna recently moved with her family to Tuscany, Italy, to pursue a simple and organic country life. Please visit her website at AnnaGetty.com.