We got two heads of cabbage in our Bountiful Baskets last week. Uggg, what the heck was I gonna do with cabbage. I hate coleslaw.
Chopped cabbage, fresh cherries, carrots, and slivered almonds all tossed together in a sweet apple-cider & olive oil dressing. It was perfect, didn’t stink, and it didn’t make me gag.
It’s a slaw I’d eat over and over again and it’s perfect for summer.
Simple Cherry-Almond Summer Slaw
serves 2-3
1/4 head of cabbage, chopped
1 cup fresh cherries, pitted and sliced in half
1/2 cup carrots, diced or slivered
1/4 cup almond slivers
2 tbsp apple cider vinegar
3-4 tbsp extra virgin olive oil
1 tbs agave nectar
dash of salt and pepper
Toss cabbage, cherries, carrots and almonds together in a bowl. In a small bowl, whisk apple-cider vinegar, olive oil, agave and salt & pepper together. Drizzle over cabbage-cherry mixture and toss to coat. Chill for 30 minutes before serving.
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