Anyone else feel like fall just started, and at the same time, is almost over? Sure, there are pumpkins on my patio and a little yellow left in the trees, but there is snow on the ground. I repeat, there is snow on the ground. Not a lot of snow, just a sprinkling. Most of the trees have completely lost their leaves. The small ponds are frozen over. Even the birds know that their best chance at a good meal is at our feeders.
So, if winter is closer than I’d like to admit, how is it that I keep acquiring apples?
SO MANY APPLES.
It seems like they just keep showing up.
We had bags, boxes, tubs, and containers of apples from our 2 trees in late August. We chopped, froze, juiced, and sauce pounds upon pounds of apples, people.
Our trees are an early producing variety, and come September, the rest of the worlds apple supply went bonkers. Therefore, every grocery store had them on sale. So, I brought home a few bags of apples.
In October, people started giving me apples. Don’t get me wrong– an incredibly kind gesture and I love getting food gifts. It’s just that I was running out of ideas and willpower to deal with more apples.
Then, I saw it–
A head green cabbage that was literally wider than my torso. Naturally, I had to have it. They charge by the number of cabbages you buy, not by how much they weight. So that was a win for me.
What was I going to do with my monstrous cabbage? I thought for a moment then– *ding ding ding* COLESLAW. The wheel started turning—I have Dijon mustard, apple cider vinegar, pistachios, carrots…
The apples left on the counter had met their destiny.
What’s are you going to get with this recipe:
- Healthy fats
- Some plant protein
- Very low caloric, salt, added sugar content
All of those nutritious things in one dish, how convenient, right?! The mustard vinaigrette is so tangy and PERFECT (excuse my biased opinion).
So, use up your extra fall apples and enjoy this delicious coleslaw with me.
You are 3 easy steps (just 15 minutes) away from this tangy and delicious Apple Cabbage Coleslaw with Homemade Mustard Vinaigrette.
- 2 cups Thinly Sliced Green Cabbage
- 2 cups Shredded Red Apples
- 2 cups Shredded Carrots
- 5 Green Onions, chopped
- 1/2 cup Chopped Cilantro
- 1/2 cup Pistachios
- 1/4 cup Sliced Almonds
- 2 TB. Extra Virgin Olive Oil
- 2 TB. Apple Cider Vinegar
- 1 tsp. Minced Garlic
- 1 TB. Dijon Mustard
- 1 tsp. Maple Syrup
- Salt & Pepper to taste
Cut the cabbage, green onions, and cilantro. Shred the apples and carrots. Add everything to a large bowl.
In a separate, small bowl whisk together all the dressing ingredients.
Pour the dressing over the coleslaw ingredients mix together, and serve.