Fall inspired recipe, gluten free, low carb, paleo friendly.
This recipe is inspired by the start of fall (which officially begins tomorrow) and the start of Rosh Hashanah (which officially began yesterday at sunset). Rosh Hashanah, the Jewish new year, is a high holiday in the Jewish tradition. A typical Rosh Hashanah dinner gathering includes foods that have symbolic meaning for the holiday. To get a better understanding of some of the foods that are central to Jewish new year, check out this article. A typical Rosh Hashanah meal would not be complete without apples dipped in honey. The apples in honey represent the wish for a sweet new year, isn’t that a nice thought?
While my recipe would not be considered a traditional food for the holiday, I had Jewish new year as well as the start of fall in mind while creating this recipe, as this recipe includes apples and honey. This is what I’d consider a template recipe. Like more apples in your slaw? Go for it! Like a mix of red and green cabbage? Try it out!
Happy new year if you celebrate it, if not, happy fall!
Ingredients:
Let’s assume all ingredients are pre-washed 🙂
Slaw ingredients:
1/2 medium red cabbage, shredded (or a mix of red and green cabbage)
1 apple, sliced thin
1/2 bunch of cilantro, leaves removed (set some aside for garnish)
Optional add ins: Shredded carrots, sliced avocado (do not chop until serving to prevent browning of the avocado), dried cranberries, toasted walnuts (not traditional for Rosh Hashanah).
Dressing ingredients:
1/2 cup extra virgin olive oil
Scant 1/4 cup apple cider vinegar (just less than 1/4 cup, can add more as desired
1/2 – 3/4 teaspoon of chipotle powder, I used dried chipotle peppers and ground them in my spice grinder, but you can also find this as a ready to use powder. Note on spiciness: use 1/2 teaspoon chipotle powder if you prefer less spice in your meals. (Optional substitution: if you don’t have chipotle powder, regular chili powder would be fine to use instead)
1/2 teaspoon cumin seeds, toasted and ground. (Optional substitution: If you don’t have whole cumin seeds, using 1/2 teaspoon of cumin powder would be fine.)
1 tablespoon honey
1/4 teaspoon sea salt (If your chipotle or chili powder contains salt, you may want to lower the amount of sea salt.)
A note on the dressing: I don’t like a lot of extra dressing mixed in with my slaw, so add to your liking. I had a little dressing left over. You can always serve with extra dressing on the side for anyone wanting a little more. The leftover dressing would be good on other green salads and keeps well in the refrigerator.
Method:
- Mix dressing ingredients, starting with only 1/2 teaspoon of chipotle/chili powder to start, taste and add more chipotle/chili powder as desired. Set aside.
- In a large bowl, incorporate shredded cabbage and finely sliced apple (and carrots, if using) mix to combine. Toss in some of the cilantro leaves, being careful not to crush them.
- Add dressing, 1/4 cup at a time, stirring as you add the dressing. I used about 1/2 cup total of the dressing, which left a little dressing left over. Refrigerate the slaw in the
- Add more cilantro when serving, along with any optional add ins, such as dried cranberries, avocado slices, or toasted walnuts.
Maria's Clean Plate 