Here’s a unique, green, “springy” slaw that’s really great for us, and tasty, too.

Dr. Norris Chumley’s Spring Slaw

1 head of cabbage, red or green
2 spring onions
3 small or medium apples (green, red, your favorite – tart is good, I think)
1.5 tablespoons maple syrup
¼ cup apple cider vinegar
sprinkles of dill, parsley, and tarragon leaves
dash of white pepper

Shred the cabbage, place it in a bath of 1 teaspoon salt or sea salt, and let it “cure’ for a half hour or so. Dice the apples and onions. Rinse the cabbage and dry in a salad spinner, or pat with a towel or paper towels. Mix all the ingredients together, and serve fresh.

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