Fall Apple Cabbage Slaw Salad Recipre
Make this salad-as-a meal or serve portions for dinner. It's packed with vitamins, minerals, fiber, and taste. Plus, you get to use garden herbs in the dressing.
Ingredients
Apple Cabbage Slaw Salad
- 1 head Romaine lettuce hearts Use 1 head of bagged Romaine hearts or take outer leaves off a head of Romaine.
- 1/4 cup Cabbage
- 1 small Apple
- 1/4 cup Pecans
Buttermilk Herb Salad Dressing
- 3/4 cup Buttermilk
- 1/2 cup Sour Cream
- 1/4 cup Mayonnaise
- 2 cloves Garlic, peeled and minced
- 1/4 teaspoon Dried dill
- 1 tablespoon Diced fresh chives
- 1 tablespoon Juice of a fresh lemon
- dash Salt and Pepper
Instructions
- To make the salad, wash the lettuce and cabbage. Dice into thin matchstick-sized pieces and arrange on a plate.
- Peel and dice an apple. Any apple will do (I used an Empire). Place on top of the lettuce and cabbage.
- Sprinkle pecans on top.
Buttermilk Dressing
- I mixed the dressing in a large Mason jar. Add buttermilk, mayo, sour cream, and juice of lemon.
- Dice garlic and chives, add along with the dill, salt and pepper.
- Cover and shake to mix the dressing.
- Pour dressing (about half) over the salad. Refrigerate the remaining dressing for up to 3 days, covered.
Notes
I'm really getting into this "nutritarian" diet and can't wait to try more recipes. I made a promise that I would try it for six months. It will be even more fun in the spring and summer when the fresh garden vegetables are available.