Coleslaw is one of my favorite types of salads. I make it quite often and usually keep a head of cabbage on hand for whenever the mood strikes. Sometimes plain is fine, but there are times when I get into playing around with it. Today’s recipe is one of those times.
This dressed up coleslaw is both tasty and colorful. The combination of cabbage, carrots, apples, dried cherries and red onions is wonderful. It’s refreshing and goes perfect with any Fall meal. I intend to make it for my Thanksgiving dinner.
I used Macintosh apples and the lemon juice in the dressing kept them from turning color, even after 24 hours. If you can’t get dried cherries, you could use raisins in this recipe. I used my food processor to shred the cabbage and most of the chopping. If you are in a big hurry, you could substitute a one pound bag of coleslaw mix for the cabbage and carrots.
Pinterest Photos ~ the perfect size for boards
Apple Cabbage Slaw with Dried Cherries and Walnuts
6 C shredded cabbage
1 C shredded carrots
1 C walnuts, chopped
3/4 C dried cherries
1/3 C finely chopped red onion
3/4 C buttermilk
3/4 C mayonnaise
1/3 C sugar
4 1/2 tsp fresh lemon juice
3/4 tsp salt
1/2 tsp pepper
2 medium apples, cored and chopped
In a large bowl, toss together the cabbage, carrots, walnuts, dried cherries and onion. In a small bowl, whisk together the buttermilk, mayonnaise, sugar, lemon juice, salt and pepper. Pour this over the cabbage and stir to combine. Fold in the apples.
Refrigerate, covered until served.