Apple Cabbage Salad Recipe (Side Dish for Chili)

thekitchn.com

Suzanne Riome

Enjoying a primarily plant-based lifestyle

5 cups thinly sliced red cabbage (about ¼ of one medium head) (see Recipe Notes)

4 ounces lettuce (about half of a small head), torn or sliced into strips (red leaf or romaine works well here)

2 medium apples (crunchy, crisp varieties like Honeycrip, Gala, or SweeTango), diced small

2 medium carrots, peeled into ribbons (see Recipe Notes)

2 cups finely chopped cauliflower (pull off about 3 of the cumulus cloud shaped bunches from the head, cut away the thick stem, and then chop the florets into tinier bits)

½ cup thinly sliced scallions, green and white parts (about 3 or 4 scallions)

3 tablespoons canola, vegetable, safflower, or a mild nut oil like almond or walnut

1 ½ tablespoons mayonnaise

1 ½ teaspoons brown sugar (light or dark)

¼ teaspoon Dijon mustard

3 tablespoons apple cider vinegar

Pinch of fine sea salt

5 grinds fresh black pepper

½ cup pepitas, toasted

Directions at thekitchn.com

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