Crunchy Slaw

This one of those recipes where you can decide what you want to include. And, as for the dressing, any Flying Olive White Balsamic Vinegar is a possibility. Barb L

Serves: 6-8


For the dressing: Yield: a little over ½ cup

¼ cup Flying Olive Lemon or Persian Lime Extra Virgin Olive Oil

¼ cup Flying Olive White Balsamic Vinegar such as Gravenstein Apple, Sicilian Lemon, Pineapple, Honey Ginger, or Grapefruit. Note: some balsamics are sweeter than others, so taste before you add any sweetener).

½-? tsp Flying Olive Chipotle or Harissa Extra Virgin Olive Oil

1 tsp Dijon mustard

½ tsp salt

1 tsp Celery or Poppy Seeds

1 tsp sugar, honey, or sugar substitute (to taste)

For the salad:

2-3 green onions, root end removed, white and light green only, sliced thin

2 red or green (or 1 of each) apples, unpeeled, cored, and cut into matchsticks

3 cups shredded Napa cabbage

1 small (about the size of a large softball) jicama, peeled and cut into matchsticks. Substitute carrots or more cabbage, if desired

4 stalks celery, cut into matchsticks

Other things you might want to include: Multicolored Carrots, cut into matchsticks; shredded purple cabbage; a minced small jalapeno, etc.


Mix all the ingredients for the dressing except the sweetener. Whisk in a bowl or shake in a jar until well combined. Taste and add the sweetener, and more spicy EVOO as desired.

Prepare the apples, cabbage, jicama, and celery. Toss in a bowl. Just before serving, add half the dressing. Toss to coat. Add more dressing as desired. Serve.

Submitted by Barb L.