Cabbage & Apple Slaw with Dried Cranberries

        From the blog For Love of the Table

7 to 8 oz. trimmed and cored green cabbage (about 1/3 of a medium-sized head of cabbage)

1 medium apple—choose something that is sweet-tart and crisp (like a Braeburn or a Pink Lady)

1/4 c. dried cranberries, roughly chopped

2 to 3 T. minced flat leaf parsley (the leaves may also be cut into a rough, fine julienne)

1 1/2 to 2 T. lemon juice

1 T. olive oil

2 t. honey

Salt & Pepper


Cut the cabbage into wedges of a manageable width and using a mandoline, shave very finely.  If your mandoline has a fine julienne blade, use the mandoline to cut the apple into a julienne—otherwise, slice the apple very thinly (using the mandoline), stack the slices and cut finely crosswise to obtain a julienne.  Place the apples in the bowl with the cabbage. 


Add the remaining ingredients and toss well.  Taste and adjust the seasoning and lemon juice.


Makes 3 cups slaw

Notes:  This slaw is good fresh, but it also makes a fine leftover and is a nice salad to take in a boxed would also be a nice addition to a potluck dinner.