This slaw takes inspiration from fall with toasty walnuts and crisp apples. It’s a great side dish for any protein!
The changing of the seasons is an odd thing in San Francisco – when June rolls around we get our foggiest time of year and then poof in September and October it’s the most glorious 70-80 degrees. So I’ve been eating pumpkin while sunbathing.
I was invited to a housewarming on Saturday, and the host is a total DIY chef – he has his own smoker and will spend all night tending to the meats. Well I certainly had to step up my game and make a side dish worthy of his entree! The smoked brisket and pulled pork was divine and I really never thought it was something you could do on your own. I guess I need to buy my own smoker! It kind of looks like mini-fridge and doesn’t really take up much space, but boy does it smell strong.
It was actually a total DIY weekend, because I went to a colleague’s house on Sunday night for homemade gnocchi and the debate. Homemade gnocchi was ridiculously easy and so few ingredients. I am going to try it out at home too, and see if I can make a gluten free version, just for fun. There were several Italians at the dinner on Sunday and they talked about how gnocchi was just as commonplace for them in their childhood like our mother’s making us sandwiches – just a normal lunch food.
Anyways, this coleslaw requires no smoker or any special passed-down gnocchi rolling tactics – only a bowl and some fresh ingredients. I hope it finds a way to your table this fall!
- 6 cups shredded cabbage (I used a mix that had cabbage, kale, and carrots)
- 1 apple, julienned
- ½ cup walnuts
- ½ cup raisins
- 3 tbsp mayonnaise (I used Primal Kitchen Avocado Oil mayo)
- 3 tbsp apple cider vinegar
- 2 tsp honey
- Salt and pepper
- Preheat the oven to 325
- Distribute the walnuts on a baking sheet, and bake until toasty - about 10 minutes
- Let the walnuts cool
- In a large bowl, mix the cabbage, apple, raisins, and walnuts
- In a small mixing bowl, whisk the mayo, vinegar, and honey
- Pour the dressing over the slaw, and sprinkle a little salt and pepper
- Mix thoroughly, and let sit in the fridge for 2-3 hours before serving
- Serve and enjoy!
If you like this, you’ll love: Apple Cider Vinegar Coleslaw