Good morning everyone!! This will be the last salad recipe for a couple of weeks, tomorrow I start serving up appetizers. I will do four recipes and then move on to entrees and then to brunch, after that I will be picking the recipes at random. If anyone has any requests I’ll be happy to accommodate. Today we are going to make an Apple-Cabbage Slaw, if you are having a BBQ this weekend this is a great side. This is easy and fast and, a little different from the norm. Have a great weekend everyone, and as always just have fun!!!
Apple cider vinegar- 3 tablespoons
Buttermilk- 3 tablespoons
Sugar- 2 tablespoons
Olive oil- 1 tablespoons
Green cabbage- 2 cups (shredded)
Apple- 1 cup (small dice) pick your favorite kind
Celery-1/2 cup (small dice)
Pecans- 1/3 cup, toasted, and chopped
Blue cheese- 1/3 cup crumbled
Fresh Parsley-1/4 cup
Salt & pepper- to taste
1) In a large mixing bowl whisk together, vinegar, buttermilk, sugar, oil, and seasonings.
2) Add the remaining ingredients and toss all together, chill in the refrigerator for 2-3 hours, or just let stand for 15 minutes before serving.
• Note on all the herbs I use. I always use fresh herbs, with a cold dish it does not matter when you add the herbs. If I’m cooking I always add the herbs at the last minute. Dried herbs are best in soups and sauces, and then I put them in at the start of the cooking process. We will talk more about this later, when we start doing soups and sauces.
• Fresh fruit. If you want to keep your fruit from browning, just toss it with some lemon-lime soda. It’s not as strong as tossing it in lemon juice, and really adds a refreshing taste. Perfect for summer.