Pretty Healthy

Generally speaking, I am not in charge of the vegetables.  I leave them to Ryan.  Sometimes, if he asks about them, I manage a slightly dismayed and mystified expression, as though I have somehow inexplicably forgotten.  That really, I'd planned for some but somehow it just slipped my mind.  I'm sure this stopped working years ago, but I still try.  It's not that I dislike vegetables exactly, it's more that I forget that I do like them.  At least, I like them certain ways.  And I definitely like them as red cabbage slaw.  It's tangy and crunchy and with the apple, just the slightest bit sweet.  Also, it's really pretty.  Ryan likes it because it is entirely mayonnaise free.  It's the perfect dish to master with summer right around the corner because it goes fabulously with bbq and fried chicken.

RED CABBAGE SLAW

1/2 head of red cabbage

3 carrots
1 apple, julienned (can you julienne apple?  I certainly tried)

1/2 C apple cider vinegar

1/4 C olive oil

1/4 C chopped shallot

2 t celery seed

1 t sugar

salt and pepper

DIRECTIONS:

Slice your red cabbage into bite sized pieces.  I like pieces on the longer side.  So basically I core the half and then slice down to make long strips and then cut those long strips in half.  Put all the cut cabbage into a strainer, rinse with water.  If you have time, you can sprinkle with salt and let sit (around 30-60 minutes) to remove some of the water, but if you don't it's not a big deal at all.  If you do salt it, rinse it again once you're ready to use it.  After you've rinsed the cabbage, pat it dry.

In a very large bowl, combine the apple cider vinegar, olive oil, celery seed, sugar and a healthy amount of black pepper.  Whisk them up.

Peel and grate your carrots.  I did mine using the mandolin, which made nice long uniform strips.  Use whatever kitchen tool you prefer.  Your goal is carrot strips.

Put the carrots, chopped shallot and cabbage into the large bowl with the dressing. Toss it well to coat and let sit at least 1 hour.  Add the apple.

This was still delicious several days after making, although it did accumulate more liquid at the bottom of the bowl.