I’m not exactly sure why, but so far, this fall has been all about soup, slaw, and salads.
Three bean country cabbage vegetable soup with a spiralized twist.
Roasted beet salad with pecans and goat cheese in a light maple and orange dressing.
Shaved fennel and apple slaw in a light non-fat Greek yogurt dressing.
I wish I had the desire to bake up some pumpkin treats. But all I want is veggies…and lots of them.
My latest Fall Slaw creation is an old favorite refreshed with a light shallot vinaigrette.
Carrots, purple cabbage, and curly kale are each separately pulsed in the food processor until minced. A vinaigrette of shallots, red wine vinegar, dijon mustard, and olive oil is drizzled over the slaw and tossed to coat with a generous seasoning of salt and pepper.
It’s a super nutrient dense slaw full of color and texture. The earthiness of the raw vegetables is softened by the tangy, light, zesty vinaigrette.
CJ and I enjoy this slaw as a side to pretty much everything. We also add it to leafy green salads for additional texture and flavor.
This Fall Slaw would make a beautiful side dish at Thanksgiving, and being gluten-free and vegan, is a side dish many can enjoy.
Get the full Healthy Kale, Cabbage, and Carrot Fall Slaw recipe on Busy Mom’s Helper