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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.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 1 large salad
Ingredients Method Notes

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

Method
 

  1. To make the salad, wash the lettuce and cabbage. Dice into thin matchstick-sized pieces and arrange on a plate.
  2. Peel and dice an apple. Any apple will do (I used an Empire). Place on top of the lettuce and cabbage.
  3. Sprinkle pecans on top.
Buttermilk Dressing
  1. I mixed the dressing in a large Mason jar. Add buttermilk, mayo, sour cream, and juice of lemon.
  2. Dice garlic and chives, add along with the dill, salt and pepper.
  3. Cover and shake to mix the dressing.
  4. 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.