After visiting Vermont in the Fall of 2013, Josh and I don’t really do a Summer vacation anymore, instead we spend a week each Fall in New England. Most of our time has been spent in Vermont and Maine, but this Fall we took the little ones and stayed a week in Boston, MA. We made small day trips to Newport RI, Mystic CT, Kennebunkport ME and Brattleboro VT, then spent two and half days exploring downtown Boston, MA. The foliage wasn’t quite as vibrant as we’ve seen in past years, but we have such a wonderful time. So many fun stories to share at some point, but today it’s all about the apples!
More importantly, this New England Inspired Creamy Apply Slaw. In truth, I’m not a big cole slaw fan. I don’t dislike it, it’s just not something I gravitate towards, probably because it’s so often overloaded with mayo. However, our first trip to Vermont, back in 2013, we stayed at a captivating Bed and Breakfast in Rochester, VT. It’s a family owned dairy farm who has opened their home to guests and offer incredible meals along with the most charming “farm-life” experience. We had the opportunity to hand-milk a cow, bottled feed a calf, and walk the open fields surrounded by the most vivid blue skies and trees with vibrant red, orange, and golden leaves.
I still remember this amazing apple cabbage cole slaw we had as part of our evening meal. It was the first time I found myself wanting any type of slaw recipe and hoping I could recreate it at home. In truth, I never did master their recipe, nor do I remember what exactly was in it outside of apples and cabbage. But when we went apple picking this last trip and brought home a large bag of freshly picked apples, I couldn’t help but think of that apple cabbage slaw again.
I have no idea if what I’ve made is anything like theirs, but I do know, its my new obsession! The crunch of the finely sliced apples and cabbage pair perfectly with the slightly sweet, creamy Greek yogurt dressing, while the dried cranberries and pumpkin seeds add all sorts of delightful texture. The result has me going back for seconds, and thirds!
I hope you get the chance to do some apple picking yourself, but regardless, add this light and fresh Creamy Apple Slaw to your next gathering!
Anddddd incase you’re in need of seeing a couple of cute kids soaking up the crisp New England air, chowing down on fresh apples and cider donuts, scroll below.👇🏻
- 6 cups cabbage, finely sliced
- 4 cups apples, finely sliced*
- ¾ cup dried cranberries
- ½ cups pumpkin seeds
- ¾ cup Greek yogurt
- ¼ cup avocado oil mayo
- ¼ cup maple syrup or honey
- 2 tbsp apple cider vinegar
- ¼ tsp sea salt
- ⅛ tsp black pepper
- Add finely sliced cabbage and apple to large bowl, followed b dried cranberries and pumpkin seeds, toss to combine.
- In a separate small bowl, add Greek yogurt, mayo, maple syrup, apple cider vinegar, salt and pepper, stir until thoroughly mixed with no lumps.
- Pour yogurt mix over cabbage and apples, toss to coat and serve. Store in refrigerator for 3-5 days.
Adapted from Key Ingredient’s Apple Cranberry and Almond Slaw.