It's apple season here and we're still getting fresh, local grapes, so we put together this Apple & Grape Coleslaw to take advantage of it. It's fabulous with any kind of cabbage: green cabbage, red cabbage or napa cabbage. With a slightly sweet creamy dressing it hits the spot as a side and we even serve it as a main dish.
Apple & Grape Coleslaw (serves 4)
- 4 cups shredded cabbage, or 1 12-oz. pack shredded cabbage with carrot (coleslaw mix)
- 2 apples, chopped (2 cups)
- 1 cup seedless grapes, halved
- 2 carrots, thinly sliced (no need to add these if using a package with carrot in it)
- 1 stalk celery, thinly sliced (½ cup)
- 1⅓ cups cashews
- 1 teaspoon onion powder
- 2 teaspoons Dijon mustard
- ¼ cup raisins
- freshly ground black pepper, to taste
- 1 cup filtered water
In a large bowl combine cabbage, apples, grapes, carrots, and celery.
For dressing, in a small food processor or blender combine cashews, onion powder, mustard, raisins, pepper and water. Blend on high to make it creamy and smooth. Add water 1 tablespoon at a time if too thick.
Pour dressing over cabbage mixture and toss to coat.