Acadia's Peach Cole Slaw

I had another large head of cabbage to contend with this week, so I decided to make another cole slaw, but with a twist. I added in some local peaches and some other ingredients from the share (zucchini, spring onions and one jalapeno pepper). With the addition of a creamy dressing mostly made of yogurt and some walnuts and raisins, it reminded me of a cross between a Waldorf salad and a sweet cole slaw. I hope you try making my special recipe and enjoy it!

Combine the following ingredients in a large bowl:
1/2 head of cabbage, diced
2 or 3 peaches, diced
1 yellow zucchini, shredded
1/2 green zucchini, shredded
2 carrots, shredded
1/2 to 1 jalapeno (to taste)
2 spring onions, diced (heads only)
1/2 c. raisins
1/2 c. chopped walnuts, toasted

In a separate bowl, combine the following ingredients for the dressing:
3/4 cup plain yogurt
1/4 c. mayo
4 T. apple cider vinegar
2 T. agave nectar
juice from 1/2 lemon
white pepper and salt to taste

Pour dressing over cole slaw ingredients and toss to coat completely. Refrigerate for at least an hour to marinate.

To Die For Sweet and Sour Cole Slaw

You will never give a cabbage the hairy eyeball again if you make this delicious salad, which received an A+ rating from my husband at dinner tonight. It's an adaptation of a recipe from Lorna Sass' "Complete Vegetarian Kitchen":

Try to prepare this slaw a few hours before serving for best taste (allowing it to properly marinade).

1 medium cabbage (1 1/2 pounds)--I used half of a large head
2 large carrots, coarsely grated
1/3 cup dried cherries, raisins, cranberries or apricots (I used a combination of raisins and cranberries)
1 large radish, shredded
1 small apple, finely diced
1/4 cup red onion, finely diced
2/3 c. canola oil
2 T. agave or maple syrup (I used agave)
5 T. apple cider vinegar
1 t. salt
1/4 t. all spice
1/8 t. dry mustard
juice of a whole lemon

1. Quarter the cabbage, remove and discard the central white core. Shred the cabbage by cutting very thin slices along the length of each quarter. You should have about 6 cups, tightly packed.
2. Place the shredded cabbage in a large bowl. Toss in the carrots, dried fruit, apple, and red onion.
3. In a small bowl, whisk together the remaining ingredients to prepare the dressing. Pour dressing over the salad and toss to coat. Refrigerate for at least an hour before serving.
Variation: For some extra pizzaz, Lorna Sass recommends adding 1 t. caraway seeds. I did not do this because I did not have caraway seeds on hand and the salad was still quite delicious!