We have officially recovered from the South Texas Food Salon weekend of gluttony and glory. Mostly, that is. Ever since this gastronomic adventure a few weeks ago, we have been eating sparingly and without much enthusiasm, but simply because we must eat.
Our kitchen remained surprisingly (and sadly) inactive over the last few weeks, and you can guess why. We were so “over” food. Eating, thinking, talking, cooking, preparing, yuck. It was all just too much and we needed a few weeks off from anything seriously culinarily related.
But the tides turned last week (hooray, I actually wanted to get back in the kitchen), and we agreed that we needed to cook something wonderful for the blog. But what?
It’s not quite fall yet and we are definitely detaching ourselves from summer’s bountiful produce options, such as zucchini, squash and tomatoes, and craving kale, lettuce and other familiar greens that say summer is over. Though summer is not entirely over in South Texas, we opted for a soothing soup along with a side of colorful and flavorful slaw that still reflected signs of summer.
This slaw arrived in my Inbox via Vegetarian Times magazine recently. At glance, I quickly printed a copy and this Apple and Red Cabbage Slaw landed on the top of my “to make” lists. I added goat cheese and pepitas to “Mexican-ize” it a bit so it paired nicely with the spicy shrimp tortilla soup I made. When accompanying dishes partner so well in a meal, David is always willing to give it a try. That was the winning combination this time.
Though the soup was stupendous (it’s the next blog post, so stay tuned), the slaw was the meal’s shining star. Colorful, crisp vegetables tossed with matchsticks of tart apple, cilantro tangled and a well-balanced honey-citrus vinaigrette along with creamy goat cheese and pepitas, this side was devoured by my husband. To tell you the truth, I am not sure who was more surprised he liked it so much–me or him.
The point is that he really liked it. I bet your crew will, too.
Apple and Red Cabbage Slaw with Crumbled Cheese and Pepitas
Crispy, crunchy, tart, sweet, creamy. This salad does it all. Serve in the fall or spring. Pears could be interchanged with apples. Choose goat cheese or blue cheese instead of goat cheese. Or pecans over pepitas. Add halves of grapes or not. But leave the dressing just the way it is. This could be an equally fun appetizer when served in lettuce cups.
- 3 cups organic red cabbage thinly sliced
- 1 medium organic orange bell pepper thinly sliced
- 1 organic Granny Smith apple cored and sliced into matchsticks
- 1 cup organic cilantro leaves chopped
- 3 tablespoons fresh orange juice
- 2 tablespoons organic apple cider vinegar
- 2 teaspoons honey
- 2 teaspoons Dijon mustard
- 2 tablespoons olive oil
- Pinch of kosher salt
- Crumbled cheese such as goat, feta, blue
- Pepitas or other nut
In a big bowl, place the red cabbage, bell pepper, apple and cilantro. Toss together to combine.
In a small bowl, add the orange juice, vinegar, honey, Dijon and olive oil and a pinch of kosher salt. Whisk together well and drizzle over cabbage mixture.
Toss to combine. Sprinkle cheese crumbles and nuts.
Serve and refrigerate any leftovers.