Easy Cabbage Recipe: Coleslaw Like You've Never Had Before!

Contributed by:
Beth Dooley
www.seasonalappetites.com/

Refreshing and full of robust flavor, this is just the thing for a crisp, light side dish. The coleslaw is ready in minutes and can be served hot, cold or at room temperature. The longer the flavors have time to “marry,” the better the coleslaw tastes. So make the dish early in the day for dinner tonight or lunch tomorrow.

Mix it up: You can use red, green or frilly Savoy cabbage...or a blend of all three. Feel free to vary the flavors as you please. Toss in pears in lieu of apples. Instead of dried cherries, try raisins or chopped dried apricots. Add shredded carrots or chopped celery, too. Replace the apple cider vinegar with white or red wine vinegar. It's easy to change it up and toss in whatever you have on hand.

Super food! Cabbage, of any color, is a super food, loaded with nutrients and antioxidants. It’s available year-round but often gets overlooked. When cabbage is boiled too long, the flavor becomes strong and the texture turns soggy. Just a flash in the pan is plenty good. When you’re hunting for heads, smaller is better. Avoid those with yellow or loose leaves. Cabbage will keep fresh for a week when wrapped in plastic and refrigerated.