As the weather gets cooler I start to gravitate toward heavier foods. It’s just so so satisfying until my tummy starts to protest! Oh heavy foods can come at a price! This recipe used to be a summer staple in our house but has most recently become a go-to any time we need to do some tasty clean eating and give our poor bellies a break. The other day I realized the only place this recipe exists is jotted in barely legible scrawl on a post-it note it my cabinet in true mad scientist form (all of my best ideas and food/body product recipes live on post-its;)! If that post-it ever fell off and found it’s way into the trash, which is right next to it, that would be the end of this dish. My memory is useless! So, needless to say, I had to make and shoot it asap to preserve it’s delicious legacy.
This is the kind of good-for-you food that even veggie haters tend to really like. It’s beautiful and very obviously healthy with tons of crunch, taste and texture to satisfy your taste buds and heal your angry guts! I’ve been on a pickling kick so more pickled recipes to come…
Ps: This slaw is best made the night before and tastes so much better if the flavor have a chance to get it on in the fridge for a bit!
- ½ cup apple cider vinegar
- 2 Tablespoons raw honey
- 3 Tablespoons minced dill
- sea salt
- freshly ground pepper
- 1 apple, sliced into match sticks
- ½ head red cabbage, shredded
- ½ cup golden raisins
- ½ cup pecans, chopped
- In a very large mixing bowl, whisk together vinegar and honey to emulsify. Add dill and salt and pepper once thoroughly mixed.
- Add sliced apple to dressing and immediately toss to coat to prevent browning.
- Add cabbage, raisins and pecans. Toss well to coat and mix ingredients.
- Cover with plastic wrap or lid and refrigerate overnight.
- Toss thoroughly before serving.
…look at all that gut-loving goodness, Hubba hubba…