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.