CABBAGE, APPLE AND CHEDDAR SLAW
Makes 8-10 servings
Ingredients Dressing: • 1/4 cup red-wine vinegar • 2 tablespoons light sesame oil • 1 tablespoon honey • 2 teaspoons Dijon mustard • 1 teaspoon soy sauce • 1/2 teaspoon cinnamon • 2 tablespoons olive oil • Salt, preferably sea or kosher, to taste • Freshly ground black pepper to taste
Salad: • 1 medium cabbage, cored and thinly sliced (about 8 cups) • 4 apples (any variety), cored, peeled and cut into matchsticks • 3 medium carrots, peeled and coarsely grated (about 2 1/2 cups) • 2 celery stalks, cut into matchsticks • 1 cup grated Cabot Extra Sharp Cheddar • 1/2 cup chopped toasted walnuts
Directions 1. To make dressing: In blender, combine vinegar, sesame oil, honey, mustard, soy sauce and cinnamon; blend until smooth. While blender is running, slowly add olive oil. Season with salt and pepper.
2. To make salad: In large bowl, combine all salad ingredients. Add enough dressing to coat salad well and toss together until well combined. Cover and refrigerate until serving time.
Nutrition Analysis Calories 202 , Total Fat 13g , Saturated Fat 3g , Sodium 142mg , Carbohydrates 17g , Dietary Fiber 4g , Protein 6g , Calcium 140mg
Recipe & photo from Cabot Creamery Cooperative www.cabotcheese.com Recipe courtesy of chef Jon Ashton
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