Cranberry Waldorf Slaw with Paleo Poppy Seed Dressing

Cranberry Waldorf Slaw with Paleo Poppy Seed Dressing

I wanted a salad that would crunch. I wanted a salad that would fill me up. Mostly, I wanted a salad that would quench my sudden thirst for all things fall. Cranberries! Delicata Squash! Brussels Sprouts! I wanted it all. 

And then I remembered that quickly wilting head of cabbage rolling around in the fridge. Hmph. 

Cranberry Waldorf Slaw with Paleo Poppy Seed Dressing

Ok, I like cabbage. I really like cabbage. But cabbage salads -- they're all the same. And while that sentence probably says more about how much that cabbage was inspiring me than about how good a dish using it might be, the result was the same. I was bored.

That's when I realized: when life hands you a head of cabbage, you make lemonade! (Er -- Slaw. That's how the saying goes, right?). 

Cranberry Waldorf Slaw with Paleo Poppy Seed Dressing

So I made slaw. And that cabbage? It's tightly packed leaves seem to double in volume when their shredded. So I made a LOT of slaw. A slaw five times the size of my stomach. 

But you know what?? We ate it all. Not over the course of the week, not over the course of a few days. Nope -- we ate it all at dinner, in one sitting. 

Cranberry Waldorf Slaw with Paleo Poppy Seed Dressing

Cranberry Waldorf Slaw with Paleo Poppy Seed Dressing

Paleo, Primal, Gluten-Free, Grain-Free, Vegetarian    |       |    Print Friendly and PDF

This salad began as a celebration of fall, but as I added more and more ingredients, it became more and more like a waldorf salad.

Serves: 6-8   |    Total Time:



Ingredients:

  • 1/2 head green cabbage
  • 1 small fennel bulb
  • 1 crisp apple
  • 2 stalks celery
  • 1/4 cup cranberries
  • 1/4 cup toasted walnut halves
  • For the dressing:
  • 1 tablespoon dijon mustard
  • 1/4 teaspoon salt
  • 1/4 cup oil olive
  • 1/4 cup apple cider vinegar
  • 2 tablespoons honey, melted
  • 1 tablespoon poppy seeds
  • 1/4 teaspoon onion powder
  • 1 tablespoon paleo mayonaise

Directions:

  1. Using a food processor, fitted with a mandolin attachment, slice the cabbage into a fine slaw. Cut the fennel bulb in half vertically, and slice it with the same attachment. Run the celery through the mandolin as well.
  2. Wash, core and julienne the apple. Arrange the ingredients, including the walnuts and cranberries on serving dish.
  3. Make the dressing: Quickly whisk together all of the ingredients until emulsified.
  4. When ready to eat, toss the salad in the dressing. Serve.

Cranberry Waldorf Slaw with Paleo Poppy Seed Dressing