6
  • 1/2cabbage, cored and shredded
  • 1apple, thinly sliced
  • 2Tbsplemon juice
  • 3Tbspolive oil
  • 3Tbspapple cider vinegar
  • 1/2tspminced fresh ginger
  • 1/2tsphoney
  • 1/2tspdijon mustard
  • 1/8garlic, minced
  • 1/2cupdried cranberries
  • 1/4cupsunflower seeds
  • Salt and pepper, to taste
  1. Remove cores and shred cabbage.
  2. Core and thinly slice apples, and toss with lemon juice to prevent browning.
  3. In a small bowl, whisk oil, vinegar, ginger, honey, mustard, garlic, salt, and pepper until well combined.
  4. In a large bowl, combine cabbage and apples. Drizzle with dressing and toss to coat. Add cranberries and sunflower seeds, mixing again to combine. ​
Vermont Harvest of the Month
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