A Year-Round Guide to Franklin and Nantahala

Yield: 6 to 8 servings. 1 medium-size head green cabbage, shredded (about 4 cups) 1 small head purple cabbage, shredded (about 2 cups) 2 medium carrots, peeled and shredded 1

Madison County Championship Rodeo

Yield: 6 to 8 servings. 1 medium-size head green cabbage, shredded (about 4 cups) 1 small head purple cabbage, shredded (about 2 cups) 2 medium carrots, peeled and shredded 1

Rosemary and Goat Cheese Strata

Yield: 6 to 8 servings. 1 medium-size head green cabbage, shredded (about 4 cups) 1 small head purple cabbage, shredded (about 2 cups) 2 medium carrots, peeled and shredded 1

Yield: 6 to 8 servings.

1 medium-size head green cabbage, shredded (about 4 cups)
1 small head purple cabbage, shredded (about 2 cups)
2 medium carrots, peeled and shredded
1 large Honeycrisp apple, peeled, cored, and chopped
1 cup dried cranberries
1 cup walnuts, chopped
2 green onions, sliced

DRESSING:
¾ cup mayonnaise
3 tablespoons orange juice
¼ cup apple cider vinegar
3 tablespoons granulated sugar
1 teaspoon salt
¼ teaspoon white pepper

In a large bowl, add shredded cabbage, carrots, apple, cranberries, walnuts, and onions. Toss to combine. Set aside.

In a small bowl, combine dressing ingredients. Whisk until smooth. Pour ¾ of dressing over slaw and toss until mixed well. Add remaining dressing if desired. Serve immediately.

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This story was published on Oct 13, 2021

Lynn Wells

Lynn Wells is a personal chef with more than 20 years of experience in the food and hospitality industry and a degree in Nutrition Management from UNCG.