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.
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?).
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.
Serves: 6-8 | Total Time:
- 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
- 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.
- Wash, core and julienne the apple. Arrange the ingredients, including the walnuts and cranberries on serving dish.
- Make the dressing: Quickly whisk together all of the ingredients until emulsified.
- When ready to eat, toss the salad in the dressing. Serve.