While I revel in all things vegetable, I must admit to having a weakness for light, refreshing salads that taste almost like dessert. This apple cole slaw pairs especially well with very savory dishes,  like my chicken spaghetti, as well as with spicy foods like habanero-kissed lamb burgers. Best of all, it tastes even better the next day, if that’s even possible, so you may want to make double!

making apple coleslaw

Finely slice 1/2 small green cabbage (about 2 lbs. whole) and 1/4 of a medium-sized red onion into thin threads. Chop 2 unpeeled Gala or Pink Lady apples into think matchsticks.

Place the prepared cabbage, apples, and onion, along with a handful of roughly chopped parsley leaves, in a large bowl.

Prepare the dressing by combining 2 ½ tablespoons apple cider vinegar, 1 ½ tablespoons Dijon mustard, salt and freshly-ground black pepper, and 1/3 cup crème fraîche (or sour cream) in a small bowl and mixing well with a small whisk. Pour over salad and mix.

Top with 3 tablespoons plump, moist raisins or cranberries and serve at room temperature. Makes 6 servings.