Autumn Cabbage Salad.
Equipment
- box grater, food processor with shredder attachment, or a sharp knife
- large mixing bowl
Ingredients
- 1 medium green cabbage finely shredded
- ¾ cup dried cranberries
- ¾ cup sliced almonds lightly toasted
- 1 small or ½ medium sweet onion thinly sliced
For the dressing
- ⅓ cup olive oil
- ¼ cup raw apple cider vinegar
- 1 tbsp honey mustard
- 2 tbsp maple syrup
- ½ tsp dried oregano
- salt and pepper to taste
Instructions
- Whisk together the oil, apple cider vinegar, maple syrup, honey mustard, dried oregano, salt, and pepper. Add in the sliced onion and allow it to sit for 10 minutes so the onion becomes milder.
- Add the shredded cabbage, toasted, sliced almonds, and dried cranberries to the bowl with the dressing. Toss until fully combined and check for seasonings. Serve chilled!