A crunchy slaw that unites color, flavor and nutrients.
Ingredients:
3 tablespoons cider vinegar
1/2 small green cabbage, very thinly sliced (about 5 cups)
8 Brussels sprouts, trimmed, halved lengthwise, and thinly sliced
1/2 small red or yellow onion, halved lengthwise and thinly sliced crosswise (about 1/2 cup)
1/3 cup fresh orange juice
4 teaspoons fresh lemon juice
1 tablespoon finely chopped fresh dill
1 teaspoon Local Folks Food mustard
1 teaspoon poppy seeds
1/2 teaspoon coarse salt
1/8 teaspoon freshly ground pepper
3 tablespoons extra virgin olive oil
2 small red apples, such as Cameo, cut into matchsticks
Directions:
Bring 1 ¼ cups water to a boil in a large pot over medium-high heat. Add 2 tablespoons vinegar and the cabbage. Cover, and steam until cabbage has just wilted, about 2 minutes. Using a slotted spoon, transfer cabbage to a colander set over a large bowl. Immediately add Brussels sprouts and onion to colander, toss to combine. Let cool 5 minutes.
Whisk orange juice, lemon juice, remaining tablespoon vinegar, dill, mustard, poppy seeds, salt, and pepper in a small bowl. Pour in oil in a slow, steady stream, whisking until emulsified.
Transfer cabbage mixture to a large bowl. Add vinaigrette and apples, and toss gently/to coat. Let stand at room temperature 10 minutes, tossing occasionally. Serve. Slaw can be refrigerated in an airtight container up to 2 days. Serves 6.