When it comes to slaw, you may think of summer foods, pulled pork and heavy meals. Though I do love a good pulled pork sandwich and some creamy coleslaw (one of my weaknesses), there are other seasons and healthier ways to enjoy this side dish.
With the crisp air, fall foliage and fall foods flooding the farmers markets, we are offered a bounty of seasonal produce and opportunities for nourishing foods with the fall feels.
Though I will miss the smell and taste of fresh tomatoes off the vine and other summer goodies, I am really loving the abundance of fall foods in the garden. Foods like beets, kale, sweet potatoes and cabbage. Local orchards offer an abundance of delicious apples and some pears, depending on your area. Many of these items can be included in your slaw recipe if you’re looking for a creative variety.
Included in this dish is one of my favorites- red cabbage. Cabbage is packed with healthy nutrients and delivers an abundance of health. It’s been shown to reduce inflammation, support digestion and lower cholesterol and blood pressure. Kohlrabi is an incredible superfood and one that’s loaded with antioxidants (help remove toxins in the body). It’s a cousin to Brussels, kale, broccoli and cabbage. Not only is it healthy and high in nutrients but it’s low in calories too. A veggie that you may find at many fall markets.
Crisp apples have similar benefits as cabbage but they also help support brain power and have been shown to support gut health. Sometimes I add in Asian Pears as well if they are in season. They are a great source of dietary fiber, Vitamin C and potassium. They also help support lung health and function. Apple cider vinegar and lemon are some of my favorites for supporting detoxification and cleansing in the body. Speaking or resetting and cleanings, if you’re feeling a need for it in your body (and mind), I welcome you to check out my upcoming Reset. Link: Fresh for Fall Reset
OK… back to this tasty recipe…
This slaw recipe is a fall staple and one I make often during the season and beyond. With cabbage and apples in full swing, it’s a great time to eat with the season and enjoy the colors of health. This dish pairs well as a base with some pulled chicken or protein of choice on top. You can add crunch with pumpkin seeds or enjoy it alone.
This recipe is super simple, easy to prepare and can be made ahead of time. The ginger and additional ingredients give it a little kick and fun taste. I welcome you to try the recipe as is or double it up and save some for later. This is a great dish for entertaining too!
Spicy Fall Slaw
1 cup purple cabbage, thinly sliced
1 large kohlrabi, peeled and thinly sliced or grated
1 cup carrots, grated
¼ cup red onion, thinly sliced
1 apple or Asian pear, sliced
1-inch piece ginger, peeled and grated
1 tablespoon Bragg’s raw apple cider vinegar
Sea salt and black pepper to taste
2 tablespoons extra-virgin olive oil or oil of choice (I love Olive and Basket)
Juice from 1 lemon
Optional Garnish: Microgreens Maryland Microgreens
Add all of the ingredients to a large mixing bowl. Massage the vegetables using clean hands to help the vegetables wilt. Adjust the seasoning to your tastes. Allow the slaw to marinate in the refrigerator for at least 15 minutes before serving. If using, top with Microgreens before serving.
Happy Fall Y’all! Enjoy! 😋