Fall Slaw

These gorgeous purple cabbage heads called me by name at the Damariscotta Maine Coop.  Locally grown with sweet, crisp leaves they produced a crunchy slaw packed with texture and flavor that didn’t disappoint. The pomegranate molasses added the perfect tang to create a bowlful of deliciousness. Preparing this an hour before serving will provide the best results. 

Ingredients

1 Small Asian Cabbage

1 Small Purple Cabbage

1 Yellow Sweet Pepper

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3 TBL apple cider or white balsamic vinegar

1-2 TBL Maple Syrup

3 TBL Pomegranate Molasses

⅔ Cup Olive Oil 

Handful of Basil

Salt and Pepper to taste

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Dried Cherries

Toasted Pumpkin Seeds

Slice cabbages and sweet pepper into fine strips, cutting in half if needed. Blend dressing ingredients in a small processor or with an immersion blender, adjust as needed for a tart-sweet flavor. Pour just enough dressing over veggies to coat well.  Add dried cherries and pumpkin seeds. 

Enjoy!