This quick and easy slaw is perfect for picnic time, game time or any time! This salad is best made 2-4 hours ahead of serving, allowing the flavors to marinate the cabbage mixture. Add the walnuts just prior to serving so they retain their crunchiness. Serves 6-8.
8 oz. prepared cabbage slaw mixture
½ bag matchstick carrots
½ bag shredded purple cabbage
2-3 stalks celery, diced
1 Granny Smith apple, cubed
½ cup raisins
¼ cup chopped walnuts
2 Tablespoons red wine or apple cider vinegar
2 teaspoons honey
Salt & Pepper to taste
¼ cup extra virgin olive oil
Combine the slaw mix, carrots, shredded purple cabbage and celery along with the cubed apple and raisins. The slaw dressing is made by squeezing the juice from all the citrus into a small bowl and then adding the vinegar and honey. Whisk in the olive oil and season with salt and pepper to taste. Pour ½ of the dressing into the slaw and toss well. Drizzle the remaining dressing over the slaw and garnish with chopped walnuts.
Note: Infused citrus olive oils can be used for additional brightness to the slaw salad. The salad dressing recipe makes approximately ½ cup and also works well on spring greens!