Red Cabbage, Green Apple & Sweet Current Slaw

Serves 4

-1 large Granny Smith (or other tart apple)

-1 lb. red cabbage, cored and very thinly shredded

(about 7 cups)

-1/4 c. roasted & unsalted sunflower seeds

-1/4 c. dried currants

-3 T. extra virgin olive oil

-1 ½ T. apple cider vinegar

-1 ½ t. flaky coarse sea salt, more to taste

-1/4 t. freshly ground black pepper, more to taste

Cut the apple from its core, discard core. Very thinly slice

the apple pieces lengthwise. Place apple slices in a large

serving bowl.

Add the cabbage, sunflower seeds and currants to the

bowl with the apples. Toss well to combine.

Drizzle the olive oil and vinegar and crush 1 ½ teaspoons

salt over the salad. Add ¼ teaspoon black pepper, and then

toss to combine.

Adjust the seasonings if necessary. Enjoy!


Adapted from Salads: Beyond the Bowl, Mindy Fox