Cabbage and Cranberry Winter Slaw

Cabbage is one of the heartiest winter vegetables. It can grow all winter long, making it the perfect seasonal choice if you live in the PNW. It’s also incredibly dense, which means you get big bang for your buck! (Probably more than any other winter vegetable!) This slaw uses two kinds of cabbage, blue cheese and cranberries, which combine to a create a winter wonderland of strong flavors. I recommend making this slaw ½ to 1 day before you plan to eat it. This lets the cabbage wilt a bit and gives the flavors time to mingle.

• Green cabbage

• Red cabbage

• Dried cranberries

• Candied walnuts

• Crumbled blue or gorgonzola cheese

• Greek yogurt (preferably whole fat)

• Mayonnaise (Avocado Mayo is preferred)

• Lemon

• White wine vinegar

• Minced garlic

• Salt and pepper

1. Finely dice and wash four cups of cabbage. Add to a large bowl with ½ cup dried cranberries, and ½ cup chopped, candied walnuts.

2. To make the dressing (inspired by skinnytaste.com*), combine ¾ cup crumbled blue cheese, 6 ounces of whole fat Greek Yogurt, 1 tablespoon avocado mayo, 1 tablespoon white wine vinegar, 1 tablespoon lemon juice, ½ teaspoon minced garlic, and fresh grinds of salt and pepper. Shake well.

3. Toss slaw with 2 tablespoons of dressing. If necessary, add more so it is well coated. Refrigerate 6 hours or up to 1 day before servings. Toss before plating to re-invigorate!