Cooking with Michael: Cabbage, Grapes, and Apple Slaw

After a long hike this morning, 11+ miles, I’m heading over to Heidi’s soon for some ribs on the deck. She asked me to bring along a side salad and so I thought this super healthy version sans mayo would be perfect.

It’s so simple to prepare. Here are some of my favorite tips for quick slaw production.

1. Buy the slaw mix already chopped and ready to go from the produce section at your grocery store. I like the one with green and red cabbage and carrot in there too.
2. Slice your grapes quickly by putting the handful onto the indentation side of a lid, top that with the same size lid (indentation down) and slice right through. Your grapes will come out perfectly halved.
3. Make the Champagne vinaigrette recipe from the Big Bottom Market cookbook. It’s tasty and delicious and you can use it over and over (it also makes a grea marinade).
4. Add something crunchy like sunflower seeds. They add the perfect amount of crunchy.

Here is what you need:

5 cups (1 bag) of slaw mix
1/4 cup of Champagne Vinaigrette (p. 84 in BISCUIT)
1 cup grapes, sliced in half
1/4 cup sunflower seeds
1 apple cut into matchsticks (julienne for you fancy people)

Add everything to a medium size bowl and mix well. Serve and store what is leftover in the fridge. This will last you about 4 to 5 days.