Simple Cranberry Apple Slaw

Simple and Colorful Winter Salad

Recipe adapted from Paleo Approach Cookbook

In prepping for a recent dinner party I was challenged by a recipe that took a lot of space, time, and effort: Carbonada en Zapallon. Like many holiday recipes, it requires the entire kitchen for a prolonged period of time. I discovered this simple side dish to add a fresh, seasonal crunch to an otherwise meaty, stick-to-the-ribs menu. Bonuses: only 4 ingredients plus salt and pepper, and it keeps well and can be served with leftovers.  A green salad just can’t compete.

Just a Few Ingredients

Because I have a very prolific apple tree and like cranberries, I’ve upped the proportion of those to the purple cabbage. You can change these proportions however you like or to accommodate what’s on hand. I also cut the cranberries in half, unlike the original recipe by Paleo Approach author/nutritionist Sarah Ballentyne’s mom. The recipe is a tradition in their family because it’s easy to remember and simple to prepare. It might just become an autumn/winter tradition at my house as well, for the same reason.

Enjoy this easy, colorful salad with any of your time-consuming holiday meals, for a pop of fresh color and flavor.

Festive, Fun, and Fast to Make

Simple Cranberry Apple Slaw

1 lb. red (purple) cabbage

1 lb. apples of any (or mixed) variety

1 cup fresh cranberries

2 tbsp. extra virgin olive oil

1½ tbsp. white wine vinegar

1/8 tsp. salt

fresh ground black pepper if desired

Slice the cabbage thinly and discard any core parts before weighing l lb. Cut into bite sized strips if needed. Place in medium salad bowl.

Peel, core, and dice the apples. Add to the cabbage.

Cut each cranberry in half and add them to the salad.

Drizzle olive oil and white wine vinegar over salad and toss. Add salt and pepper and toss again.

Taste again and adjust seasonings if needed.

NOTE: because this salad has just a light drizzle of dressing, leftovers tend to seem un-dressed. They re-dressed with a second dose of oil and vinegar, and a bit of salt. 

Dressed, Tossed, Salted, and Peppered