"Fresh takes on coleslaw" from Midwest Living April 2011. I do enjoy me some good "slaw". I typically make a mayo based coleslaw, but the first variation I tried was tossed in a vinaigrette (so excited I spelled that right on the first attempt...Ha Ha spell check!). I did change it a little, because as you know me, I started making it and didn't have the exact ingredients on hand, so substitute I did! It was so light and fresh, tasted great with our summer meal, and I am excited to share this great recipe with ya!
1/2 small head cabbage ( I used green, the original recipe used red- it looked very pleasing to the eye)
1 cup fresh spinach leaves
1 medium apple, thinly sliced (make sure it is crunchy)
1/8 cup sweet onion, thinly sliced
1/2 cup dried mixed berries, coarsely chopped
1/4 cup roasted sunflower seeds (TJ's sells this for really cheap and it only has sunflower oil & salt)
Combine all the ingredients, toss in Honey Lemon vinaigrette.
Honey Lemon Vinaigrette
1/3 cup grapeseed oil (olive oil would work, just be sure to smell & make sure it doesn't have scent)
3 Tablespoons apple cider vinegar
3 Tablespoons lemon juice
2 Tablespoons honey
1 1/2 teaspoons dijon style mustard
1/4 teaspoon salt
Whisk together in small bowl, pour over slaw mixture. Enjoy!!