Picnic in the fall? Why not, eh? We’re expecting 14 degree weather tomorrow which is a nice break from the frost-bitten days we had earlier in the week. I’m going to take the dogs for a 3-hour trek in the woods tomorrow and plan to pack a lunch for the trip. What could be more perfect than a crisp coleslaw filled with local, seasonal produce to take along?
This crunchy coleslaw recipe uses cabbage, apples, carrots, radishes and beets and is tossed in an apple-cinnamon vinaigrette. It’s sweet, it’s spicy and it’s perfectly delicious!
For the salad, you’ll need more-or-less equal parts of cabbage, courtland apples, carrots, and beets. Throw in a bit of radish for a little extra zing. Grate each ingredient in your food processor.
Crunchy Fall Coleslaw
1-1/2 cup grated cabbage
1 cup grated carrots (3 medium sized carrots)
1 cup grated apples (2 courtland apples)
1 cup grated beets (2 small beets)
1/2 cup grated radish (1 medium sized winter radish)
(A heads up: you will want to rinse off the beets before you toss them with the other ingredients as the colour bleeds immensely. Also, know that once you add the dressing, the beet juice will spread like wildfire. I expect that by the time I sit down to eat my coleslaw tomorrow, the whole salad will be a bright red! You can always leave the beets out of the recipe if this is a concern for you.)
Tanya Lea is a vegan-at-home cook who loves working with fresh, seasonal produce.
Her blog is tickleyourpantry.com