Monthly Archives: October 2013

Cabbage Apple Salad

It’s October and we’ve stepped into Breast Cancer Awareness Month! Time to think Pink and wear Ribbons of Hope!
As a breast cancer survivor, October is always a special month . . . . time to gather my mom and my sister (all of us survivors) and find a beautiful way to create a memory!  To celebrate life!  This year, we have something very different in mind.  We’ll be hiking, together, around the lake where my sister and I grew up – Lake Zurich!  It’s on mom’s bucket list to accomplish this goal – so we’re going for it!

I came across this scarecrow last weekend and found him particularly cute as he was sitting outside a shop called Lulu’s.  This is a place where women can go for wigs and other items to support them on their cancer journey.  The owner I know, is also a breast cancer survivor. . . .  so I was thinking as I passed these bright orange pumpkin cheek’s  . . . . yep, that’s kinda how I feel about breast cancer too!!
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So I picked up a bottle of this awesome 12 year old Fig Balsamic Vinegar a few weeks ago in Lake Geneva, and I’ve been waiting for the inspiration to drizzle or toss it with something delicious.  And then I remembered I had this Balsamic Vinegar Cookbook.  So I dug it out and came across this cabbage slaw recipe and decided to use it as my starting point.  The dressing in the original recipe is creamy and mayo-based.  I was craving bright and fresh and very fig balsamic-y!!

So I grabbed one of these amazing cabbages . . . .

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And in a very short time (think 9.5 minutes) . . . . I was enjoying this!

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I love the sweet/tart apple together with the cabbage, the bite of blue cheese and of course the balsamic!  Crazy Good!!  Happy Weekend!  Enjoy!

Cabbage Apple Salad
2 cups red cabbage, finely shredded
2 cups green cabbage, finely shredded
2 green onions, finely chopped
1 large apple, preferably a little tart, thinly sliced in small pieces
1/2 cup walnuts, coarsely chopped
1/2 cup blue cheese crumbles (plus more for garnish)
3 Tablespoons balsamic vinegar
3 Tablespoons olive oil
1/4 cup parsley, chopped
salt & pepper to taste

If you are going to serve this salad right away, make sure your ingredients are chilled.  If not, assemble ingredients through step 2 and place in refrigerator to chill for a few hours.  Then toss with vinaigrette just before serving. 

1.   Wisk together the balsamic vinegar and olive oil and set aside.
2.   In a large bowl, combine the chilled red and green cabbage, green onions, apples, walnuts and blue cheese crumbles.
3.   Drizzle the vinaigrette over the ingredients and toss lightly.
4.   Garnish with chopped parsley and additional blue cheese crumbles and season to taste!

Recipe Adapted From:  Cabbage And Apple Slaw
The Balsamic Vinegar Cookbook, By Meesha Halm

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