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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Eat, shop, learn, and celebrate what North Carolina has to offer this month.
In North Carolina, Thanksgiving pies — pecan, apple, sweet potato, pumpkin — have deep roots in farms from the mountains to the Coastal Plain. When bakeries wrap these homegrown ingredients in a buttery crust, pie makes perfect.
Happy fall, y’all! We’re celebrating the season with a North Carolina-themed jack-o’-lantern carve-off — and we want to see your skills! Find out how to enter our Instagram giveaway.
Give thanks for pie! Creamy chocolate walnut; sweet potato covered in a buttery, crunchy topping; classic, custardy pumpkin — these favorites are fit for a feast.
