This slaw came about in the best slaw-ish way, by using fruits and vegetables left in the fridge that are not enough to prepare individually as a dish. We get a produce box delivered every Friday, which is my very favorite thing for a number of reasons. 1) I only have to go to the grocery store once or twice a month, and 2) I get a variety of fresh produce to play with every week that I didn’t have to select.
When I buy produce at our nearby produce market, I tend to get the same things every time (with seasonal variation). When Ryan does the produce shopping (yes, my man is amazing like that) I can depend on him to get at least four kinds of fruit, including some species of melon, and one vegetable. Our combined shopping habits make for either great smoothies or old familiar recipes, but not a ton of variety. And folks, new and different food is the perfect cure for shaking the gloom of the dark, dripping days that have settled upon Seattle.
Thus, with the creative help of my sister, this slaw was born after a night run around a very dark lake during which no one fell or was pushed into the water. Bravo, Ryan, for resisting.
Please adjust the amounts and ratios to fit your preferences and needs.
Red Cabbage, Persimmon, and Pomegranate Slaw
– 1/8 head of red cabbage, finely shredded
– 1 persimmon, finely diced
– 1 apple, finely diced or cut into straws. We used a Fuji, which was delicious, but I imagine a Honeycrisp or other almost-tart apple would do as well.
– Seeds from one pomegranate
– I cut open an avocado to add, but it wasn’t ripe, but if you have one PLEASE put it in
Whisk together the juice of half a lime, a tiny dollop of avocado oil, a dash of salt, and a good squeeze of honey.
Pour the dressing over the slaw and toss well.