This Honeycrisp and Cabbage Fall Slaw is a big hug and thank you to Eckert’s Farm.
I’ve been enjoying all the local produce from this lovely place since blackberries arrived in early spring.
Blackberries, strawberries, peaches, corn.
And now the crispest Honeycrisp apples in all the land.
A couple weeks ago I went to Eckert’s with a friend for some apple picking on a hot summer day. We took a wagon ride with the sun beating down to pick some Honeycrisp. A sweet little ol’ lady, Betty, who works at Eckert’s, tried to tell us we should pick some Galas. I was only in it for the Honeycrisp though.
Looking back to this hot summer day a short time ago, it’s hard to believe Summer is gone. We now have chilly mornings here in STL. Sweater weather people. My favorite time of year. Fall is upon us.
It’s hard to say goodbye to all the summer produce. These Honeycrisp apples make it a little easier though. It’s time for apples, butternut squash, pumpkins, sweaters and boots.
Now, let’s talk about this slaw. Here’s the thing about healthy food. Once you start eating more of it, you crave it. I made this slaw last week and it’s literally all I want to eat now. I get it. Cabbage slaw. Nothing crave worthy to most. It’s so refreshing and tasty though.
- crisp apples
- crunchy cabbage
- creamy, rich tahini dressing
The many benefits of this slaw include
- full of fiber
- cabbage is literally one of the healthiest thing you can eat; you need more of it in your life
- naturally sweetened
- healthy fat and protein from tahini
- perfect side dish for any occasion/ holiday
If you aren’t familiar with tahini, it’s ground sesame seeds. Think peanut butter with sesame seeds, not peanuts. Also known as what you need to make hummus. Perfect addition to any healthy dressing or dip. You can find it in any grocery store. A staple in my pantry.
I hope you’ll try this slaw and love it as much as I do. Enjoy your fall and all the pumpkin spice lattes you can handle……….
- 2 cups shredded green cabbage *
- 2 Honeycrisp apples, julienned with peel on
- ¼ cup sliced scallions
- cracked black pepper to taste
- ½ cup Tahini Dressing
- 2 TBS tahini
- 2 TBS warm water
- 2 TBS apple cider vinegar
- juice from ½ lemon
- ½ - 1 TBS honey *
- 1 small garlic clove
- ½ tsp sea salt
- Prepare dressing by blending all ingredients until smooth
- Prepare cabbage and apples
- Toss with dressing *
- Top with sliced scallions
- Top with cracked black pepper to your taste
I prefer things less sweet so I used ½ TBS, feel free to add more honey up to 1 TBS
Store any extra dressing in a covered jar in fridge. Add to salads or roasted veggies
This slaw holds up for several days in the fridge and is actually even better the next day after sitting overnight