Slaw is one of my favorite versions of salad. It can be cobbled together with ingredients that are living in your produce drawer and still looking perky. The no mayonnaise versions are crunchy and refreshing, and the addition of herbs really perks up the flavor. In general, putting whole leaves of herbs in salads produces bursts of flavor that surprise and delight the palate and keep things from being the same-old/same-old. This version includes the apples of fall. I made this salad originally with the fleeting offering of Gravenstein apples from Sonoma County, but I made it later with Honeycrisps. Your favorite apple will be delicious here and feel free to change up the herbs to your taste. Tarragon is calling out to me!
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1/2 head of green cabbage, finely shredded
1 or 2 large apples, cut into matchsticks
1/3 cup McEvoy Ranch Lemon Olive Oil
4 Tbs. Sparrow Lane D'Anjou Pear Vinegar
1/2 cup mint, basil, and parsley, coarsely chopped or torn into large pieces
Sea Salt and freshly ground black pepper to taste
Toss cabbage and apple together with the olive oil until well coated.
Add vinegar and toss again.
Add herbs and salt and pepper to taste.
