chevre red cabbage slaw. homemade healthy.

chevre red cabbage slaw

Red cabbage is a beautiful thing. Especially when its all chopped up in a white bowl, with the deep purple burgundy shreds cut with the whites of its insides. Its a crunchy confetti of purple delight, and it can become a magical bowl of veggie addiction when gussied up in a bright slaw. I threw this recipe together in less than 10 minutes, grabbing jars of nuts and mustard and running out into the garden for some chives. 

It was for a housewarming party...I mean, a tent warming party, up a short trail in the woods 

to where I currently live. We had our friends living here on the farm come from their respective homes on the property through the woods to our tent cabin, fit with a new pallet deck and a fire pit. So I made this, along with homemade cornmeal buckwheat muffins, graham crackers, and cinnamon marshmallows. 

After I put everything together, I sort of held my breath and took a bite. "Ah-mazing!" is what my lips said, and all was well. The bonfire was wonderful, and the slaw had a great time filling friend's plates with delicious, nutritious purple goodness. 

The secret is in the dressing. A super tangy mustard goat cheese dressing that covers all the twisty cabbage slices with a coating of creamy chevre. Every bite has that irresistible punch of flavor thanks to the goats here on the farm and Sarah, our cheesemaker goddess. 

So here we go. 

Chevre Red Cabbage Slaw

Serves 4-6

Ingredients:
1/2 medium red cabbage, sliced thin or shredded
1/3 cup raisins or dried cranberries
1/4 cup toasted sunflower seeds
1/4 cup diced chives or scallions

1/4 cup chevre 
1 clove garlic, diced
1/4 cup extra virgin olive oil or sunflower oil
3 tbsp apple cider vinegar
1 tbsp grainy mustard (dijon, brown mustard)

Slice cabbage and throw into a large bowl with the raisins, sunflower seeds, and chives.

To make the dressing, mix the chevre, garlic, oil, vinegar, and mustard together until creamy and well incorporated. Pour over the cabbage mixture and stir until everything is covered with the dressing. Top with extra sunflower seeds and chives. Let sit in the refrigerator for an hour or so to allow it to soften, if desired, or serve immediately and chow down!