GFCF Apple Almond Coleslaw: Recipe of the Week

After a trip to Grandma’s house, we came home with a jeep full of garden fresh produce. Among this priceless treasure were two wonderful large cabbages; one white and one red. I have to admit I was a bit overwhelmed and found myself just looking at them for 36 hours—After much thought I offer you this incredible coleslaw that we discovered from the cabbage my girls harvested with their grandmother.

3 Cups White Cabbage, finely chopped into I inch strips
2 Red Apples, Sliced and chopped into 1 inch strips
1 Sweet Onion, finely chopped
¼ Cup Roasted Sliced Almonds, chopped roughly
½ Cup Vegenaise
3 TB Apple Cider Vinegar
3 TB Sugar
Salt and Pepper to taste

In a large bowl toss cabbage, apples, onion and almonds.

In a separate bowl, mix vegenaise, vinegar, and Sugar. Pour dressing over cabbage. Add salt and pepper to taste and mix well. Serve chilled.

I still have a bunch of cabbage left over including a whole red one—so stay tuned for more cabbage creations from my kitchen.

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