Healthy Recipe of the Week

To kickoff October, I thought I’d share a healthful Fall ‘slaw!

While Summer can be a time to pick blueberries, early Fall (September – October) can be a time to pick apples.

Have you embarked on an apple picking adventure?

I ventured into a blueberry farm a couple years ago, but have yet to go on an apple picking adventure. If you live in the Seattle, WA area, let’s go!

Apple Coleslaw

Ingredients

• 1/4 cup Mayonnaise (*may substitute for vegan mayonnaise)
• 1 tablespoon White Balsamic Vinegar
• 1 teaspoon Dijon Mustard
• 1/4 teaspoon Kosher Salt
• (1) Apple (variety of choice) (grated)
• 4 cups Coleslaw Vegetables of choice (shredded) (eg. cabbage, carrot, radish)
• [OR]
• (1) 12-ounce bag Coleslaw Mix 

Directions

Whisk together the mayonnaise, white balsamic vinegar, dijon mustard, and salt. Toss with the grated apple and shredded coleslaw mix.

Yields: 4 servings 

 

 

 

 

 

 

Reference

Center for Science in the Public Interest. (2024, October). Superfood calendar.