YIELD: 6 SUBMITTINGS
PREP TIME:15 MINS
TOTAL TIME:15 MINS
Ingredients
- one small head cabbage — thinly sliced (red either green, either half of every supposing you love the color blend like I do!)
- one big sweet-crisp apple — such as Honeycrisp
- One-quarter cup freshly squeezed lemon juice — approximately two small lemons
- two tbsp extra-virgin olive oil
- three-quarters tsp kosher salt
- One-quarter tsp ground black pepper
- one-third cup dried cranberries
- one-third cup toasted pumpkin seeds
- one-third cup freshly grated Parmesan — approximately one half ounces
Instructions
1. Slice the cabbage in half, then attentively slice out the core. Slice this in half again so that you have quarters, then chop the cabbage in ultra-thin ribbons. You’ll have ten to 12 cups total. Place this in a very big bowl.
2. Slice off the four sides of the apple, slicing as close to the core as probable. Discard the core, then slice the remaining quarters in thin slices. place the apples to the bowl with the cabbage.
3. In a small mixing bowl either a bigr liquid measuring cup, blend along the lemon juice, olive oil, salt, and pepper. Pour over the cabbage and blend to mix. Strew with the dried cranberries, pumpkin seeds, and Parmesan. Supposing time allows, allow sit for 15 mins. Blend and adsimply seasoning as desired.
Recipe Notes
• This slaw lasts within the refrigerator for up to 5 days, so you’ll prepare this well in advance too! Taste and adsimply the seasoning before submitting.
