An interesting twist on slaw

In an attempt to expand my salad green repertoire, I purchased a bag a pre-shredded green cabbage at Trader Joe's a few weeks ago. I figured since salad is all about the crunch for me (and since raw cabbage is so crunchy), that throwing a handful or two of cabbage into my salad mix would be a good way to get a nice dose of Vitamin C in my diet without trying (cabbage is LOADED with the stuff).

That experiment proved pretty successful except for the fact that my pre-shredded cabbage started turning brown after about 2 days in my fridge. What is a girl to do with an almost full bag of shredded cabbage? I could have made cole slaw, which I do love, but I just wasn't in the mood for it that afternoon. Instead, I decided to dive into the fridge, pull out whatever sounded good, and start making a salad. The result was so good that we have eaten it once a week for the last three weeks running. Tonight I served this with cheese toast made with sprouted grain bread and unsweetened iced tea. If sugar is a real issue for you, you can skip the raisins, but they were a nice addition. Plus, there is so much other good stuff going on in this salad that I didn't worry about it. Enjoy.

Fruit and Nut Bleu Cheese Slaw (makes 2 generous portions)

3 C shredded green cabbage or packaged cole slaw mix
scant 1/3 C raisins
1 large apple, chopped (unpeeled)
2 T chopped walnuts or sunflower seeds

Add all ingredients except nuts to bowl and toss to combine. To serve, spoon onto serving dish and sprinkle with nut of choice.


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