Crunchy Harvest Slaw

Crunchy Harvest Slaw

Prep time: 15 minutes | Servings: 4

Ingredients

The Base:

• 1 cup Cabbage (green or pointed), finely shredded

• 1 medium Carrot, julienned or coarsely grated

• 1 large Green Apple (like Granny Smith), julienned

• 1 medium Cucumber, julienned (seeds removed if too watery)

• 1/4 small Red Onion, very thinly sliced into half-moons

The Dressing (Zesty Vinaigrette):

• 3 tbsp Extra virgin olive oil

• 2 tbsp Apple cider vinegar (or lemon juice)

• 1 tsp Honey or maple syrup

• 1/2 tsp Dijon mustard (optional, for emulsification)

• Salt & Black pepper to taste

• Optional: A pinch of red pepper flakes for a tiny kick.

Instructions

1. Prep the Veggies: Using a mandoline or a sharp knife, shred the cabbage. Grate the carrots. To get those beautiful “matchsticks” (julienne) seen in the photo for the apple and cucumber, slice them into thin planks first, then stack and slice into strips.

2. Prevent Browning: Once the apple is sliced, immediately toss it with a teaspoon of lemon juice or a bit of the vinegar from the dressing to keep it from turning brown.

3. Whisk the Dressing: In a small jar or bowl, combine the olive oil, vinegar, sweetener, mustard, salt, and pepper. Shake or whisk vigorously until well combined.

4. Assemble: In a large mixing bowl, combine all the shredded vegetables and the red onion.

5. Toss and Serve: Pour the dressing over the vegetables. Toss gently but thoroughly. For the best flavor, let it sit for about 10 minutes before serving so the cabbage can soften slightly.

Gemini’s Tips for Success

• The Crunch Factor: If you want it even crunchier, add a handful of toasted sunflower seeds or crushed walnuts right before serving.

• Storage: This salad holds up better than leaf-based salads, but it’s best eaten within 24 hours. The cucumber will release water over time, so if you’re making it ahead, add the cucumber and dressing right before serving.