Apple-Cabbage Slaw with walnuts and balsamic

Some days it's just to hot to cook and other days you get goodies from the farmer's market or CSA program and wonder what the heck to do with the items! I found myself in that double-whamy situation last night and this is what I came up with. No cooking necessary and full of fiber!!


1 small head green cabbage (about the size of softball), quartered and then thin sliced
1 small red onion fine diced (about 2/3 cup)
1 jalapeno pepper, sliced lengthwise, seeds and pith removed, fine diced
1 large red apple, shredded (I just pulled one off a tree outside, but a Pink lady would work nicely or a Granny Smith would add some nice tang whichever you prefer)
1 handful raw walnuts, rough chop (cashews would also be nice or raw pumpkin seeds)
1/2 cup extra virgin olive oil
1/2 cup balsamic vinegar (I used white balsamic so that the color of the vegetables wouldn't change but you could use regular balsamic as well)
1 teaspoon dijon mustard

1. Combine all the vegetables, apple and nuts in a bowl.
2. Whisk oil, vinegar and mustard together and then pour over slaw mix. Toss to combine and coat vegetables fully.
3. If not serving immediately, let sit in ice box up to overnight. I let it sit for 30 minutes before dinner and the cabbage had started to soften from the acid but none of the other vegetables were getting soggy yet at that point.

ENJOY!!!