Cabbage is in season! My parents gave us a giant head of cabbage. I’m not one of those cooks who plans ahead so this is an experimental combining of two slaw recipes using what we have on hand. Partly from Joy of Cooking (mayo, apple cider vinegar, sugar) and partly from Laura Washburn’s Cooking with Apples and Pears (orange juice, apple cider vinegar, salt, sugar, oil, yogurt, cream fraiche/sour cream, pepper). I didn’t want to go with all the sugar from Joy’s version – six times the second recipe – and the second recipe is dairy-rific.
Fruit Forward Coleslaw
1 lb cabbage chopped
5 carrots grated
3/4 cup mayonnaise
4 tbsp orange juice (aprox. 1/2 an orange)
1 tbsp lime juice
1/4 – 1/2 cup dried cranberries
1/2 tsp salt
1/4 tsp pepper
1. Combine all dressing ingredients. Mix well and set aside. This will allow time for the flavors to infuse.
2. Chop / grate ingredients for base.
3. Pour dressing into base and toss.
Lemon or apple cider vinegar in place of lime
Cabbage and carrot quantities are super approximate. It’s basically 1/2 a head of a giant cabbage.