Archive Recipe of the Week: Cabbage, Cauliflower and Apple Salad

I don't really have an excuse for not having an Archive Recipe of the Week for last week. It's not like there aren't a lot of previously posted fall recipes that I love. It's not even like I didn't make anything from the archives. On the contrary: I made Apple Cinnamon Oatmeal Cookies and a version of these peanut butter cookies, plus Pasta with Squash Puree and Blue Cheese Sauce and Soup Beans.

I guess I was holding out for a chance to talk about getting back to this Crunchy Cabbage, Cauliflower and Apple Salad, which has gone sadly neglected for years. It had been…I don’t know how long. Embarrassing.

 

But when I went crawling back to it, the experience was like rebirth, like seeing, tasting, smelling again for the first time. Okay maybe that’s a bit overboard, but this is a great salad and quite a wonderfully refreshing use of otherwise stodgy seasonal vegetables (and fruit). The caraway is a dynamite addition and the cider vinegar really jazzes up the flavors.

This salad also keeps well, so you can enjoy it for a few days. The vinegar keeps the apples from turning brown, and everything stays crisp and bright. Yes, I’ve been seeing other salads and even other recipes from the archives, but my love for this one stands the test of time and neglect. Reconciliation never tasted so good.

 

Crunchy Cabbage, Cauliflower and Apple Salad

Modified from a recipe in Eating Well magazine.
1/3 cup (75 ml) mayonnaise
1/3 cup (75 ml) sour cream
2 tablespoons (30 ml) apple cider vinegar
1 teaspoon (5 ml) caraway seeds, coarsely crushed
½ teaspoon (2 ml) salt
¼ teaspoon (1 ml) freshly ground pepper
¼ cup (about 1 ounce or 30g) finely chopped red onion
8 ounces (250g or about 2 cups) chopped green cabbage
8 ounces (250g or about 2 cups) chopped cauliflower
1 chopped tart, crisp apple, cored (no need to peel)


1. Combine mayonnaise, sour cream, red onion, cider vinegar, caraway seeds, salt and pepper in a large bowl. Whisk to blend well.

2. Add onion, cabbage, cauliflower and apple to the dressing. Toss well to coat with the dressing.


Makes about 6 servings. Can be made ahead of time, since the vinegar in the dressing keeps the apples from getting brown. Keep chilled. Leftovers last a few days in the refrigerator.

 

Other recipes like this one: Red Cabbage Slaw with Apples and Cranberries, Cabbage and Chard Slaw with Orange-Tahini Dressing, Cabbage Slaw with Feta and Olives, Cabbage Slaw with Spicy Peanut Dressing, Broccoli Stem and Kohlrabi Slaw

One year ago: Winter Squash and Kale Frittata with Feta