Source: Vermont FEED New School Cuisine Cookbook, MT Harvest of the Month

Servings: 6 | Serving Size: 3/4 cup

Cost/serving: $1.30

Ingredients 

2 2/3 cups red cabbage, shredded

1 1/3 cups green cabbage, shredded

1 cup apples, thinly sliced

1 tbsp lemon juice

1 tbsp olive oil

1 tbsp cider vinegar

1 tsp fresh ginger, peeled, minced

1/2 tsp honey

1/2 tsp garlic, minced

1/3 cup dried cranberries

3 tbsp sunflower seeds 

Preparation

1. Cut cabbage into wedges and remove the core. Shred and set aside in a bowl. 
2. Core and peel apples. Cut into thinly sliced wedges. Toss with lemon juice in a 
bowl to prevent browning. 
3. Whisk oil, vinegar, ginger, honey, mustard, garlic, salt, and pepper until well 
combined. 
4. Add apples and lemon juice to the cabbage. Drizzle with dressing and toss to 
coat. 
5. Add cranberries and toss again. Sprinkle with sunflower seeds. 
6. Cover and let stand for 15 minutes before serving. If preparing more than 30 
minutes before service, refrigerate

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