Farm News

Savoy Cabbage Slaw with Applesauce Vinaigrette

photo of savoy cabbage
Savoy Cabbage Slaw with Applesauce Vinaigrette
  • 1 teaspoon Dijon mustard
  • ½ teaspoon salt
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon applesauce
  • ⅓ cup olive oil
  • 4 cups savoy cabbage, sliced as thinly as possible
  • 1-2 medium beets*
  • 1 Granny Smith or tart apple
  • ½ lemon, juiced
  • 1 teaspoon mustard seeds
  • ½ cup walnuts, toasted and chopped
  • Salt and black pepper to taste

  1. Make vinaigrette: In a bowl, mix together mustard, salt, vinegar and applesauce. Slowly whisk in olive oil a little at a time until dressing emulsifies. Set aside.
  2. Make salad: Put cabbage in a large bowl. Using the shredding blade of a food processor or a box grater, shred the beet(s) until you have 1 cup. Set aside.
  3. Core apples and shred in food processor or with box grater until you have 2 cups. Put shredded apple into a bowl filled with lemon juice and 2 cups water, to prevent apple from browning.
  4. When ready to serve, gently squeeze water from apple, add to cabbage and toss slaw with vinaigrette. Add mustard seeds and toss again. Add the shredded beet and lightly toss. Sprinkle walnuts on top of slaw. Season with salt and pepper.

Adapted from a recipe by Chef Jeremy Fox

*Radishes can be used in lieu of beets.