Salad: Cabbage with Braeburn Apples and Dijon Vinaigrette

3 Dec


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I got excited tonight to make a cabbage salad. It’s a dish you can’t really mess up…crunchy, sweet, and conveniently gluten & dairy free. I found this recipe on epicurious and improvised 🙂


2 TB seasoned rice vinegar

1 TB apple cider vinegar

1 ts Dijon mustard

1/4 c. olive oil

Add vinegars and mustard to a small bowl and whisk. Whisk in the olive oil little by little. Dash with salt & pepper.


2 medium unpeeled Braeburn apples thinly sliced

2 TB fresh lemon juice

~3 c. thinly sliced red cabbage

~1 c. thinly sliced green cabbage

~1/2 c. thinly sliced red onion

Mix lemon juice with apples in a very large bowl. Add cabbage and onion to the bowl. Mix thoroughly and then toss with the dressing!

So simple and fun to make!

You can also add some tasty pecans…

2 ts smart balance or butter

1 c. pecans chopped or halved

2 TB brown sugar

1 TB Worcestershire sauce

1/8 ts cayenne pepper (optional)

Melt butter in small pan over medium heat. Stir in pecans. After one minute, add brown sugar and Worcestershire sauce. Stir until nuts are coated and then let them cool (on foil if you would like). I did this, and they are pretty tasty!



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