Nut and Fruit Slaw

May 9, 2016

Nut and Fruit Slaw

Sara Jones, Tucson CSA

One of our members recommended a new approach to making slaws, adding cheese, dried fruit and some sort of toasted nut to a slaw of cabbage or shredded root vegetables. Use whatever combination seems most appealing to you, and add fresh herbs if available. With a sturdy salad like this, you can make extra and keep it in the fridge to eat all week.

1 quart finely sliced cabbage or root vegetables

1 tablespoon sour citrus juice or apple cider vinegar

2 tablespoons good olive oil or nut oil

1/2 cup toasted nuts, chopped

1/2 cup crumbled feta

1/2 cup dried currants, cherries, cranberries or chopped dates

Salt and red chile flakes, to taste

Mixed fresh herbs, if available

Mix oil, vinegar, salt and chile flakes into veggies, tossing well to coat. Taste and adjust seasoning as needed. Let sit for at least 30 minutes. Add nuts, cheese, dried fruit and herbs and mix gently before serving.

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