The Autumn might be cold, but it’s also colourful. Which means we should all add to that colourfulness with bright and zesty food! Right? Yes. Coleslaw is always pretty wonderful, either as a side dish or a main course. And what makes it even more great is the variety of flavours that can be added to it. This Autumn Coleslaw is packed with vibrant cabbage and beets, savoury crisp carrots and all kinds of texture that just screams autumn.Jump to Recipe
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This year was the first year that we successfully grew cabbages in the garden without losing the war to the slugs. My first thought was to make sauerkraut, but Mike isn’t a fan. And though I love it, I don’t think it would have been reasonable to assume that I’d eat a tonne of it through the year. But not to worry, because we love cabbage in this house.
The Food That Keeps on Giving
For a two person household, a single cabbage is like a miracle vegetable. One cabbage can last Mike and I for a solid week of dinners. And since they keep so, so well in the fridge, we never have to worry about using it up quickly. Usually when I’m working with cabbage I will either cut off little wedges of just what I need for one meal (and save the rest!). Or I’ll prep something with the entire thing and know that we’ll have dinners for the whole week. Perfect!
This autumn coleslaw is a perfect example. It is both a great side dish or a really good main course. Sometimes I’ll top it with a little feta for a filling lunch, or toss some of it onto a pulled pork sandwich. It’s also quite versatile with it’s ingredients. Not a fan of mayo? Switch it for some yoghurt. No cranberries on hand? How about some raisins! Walnuts and pecans are a great swap for the almonds. And really any kind of apple will work, so if all you have is some Macs or Cortlands, those are good too!
Keeping Eating Good Food
This whole year has been a really hard one, and sometimes I don’t have the energy to go crazy with recipes. This one has made me smile though, and I feel like it has helped get me out a bit of rut. We’ll see though. This year really is just constantly full of ups and downs. I know it’s a bit heavy for a homesteading site, and it’s not good where anyone is at right now, but it’s comforting to know that I’m not alone in this feeling.
I’m not going to ramble on anymore, because this recipe really speaks for itself. If you’re home city/country is going into it’s second wave, or like the US never got through the first, I have a few good Quarantine Recipes. Check those out Here. Stay Safe. Wash Your Hands. Enjoy Good Food.
- 1/2 Red Cabbage Shredded
- 1 Small Green Cabbage Shredded
- 2 cups Carrots Matchstick Sliced
- 1 1/2 cups Parsnips Matchstick Sliced
- 1 cup Roasted or Pickled Beets Matchstick Sliced
- 1 Whole Granny Smith Apple Matchstick Sliced
- 1 cup Sliced Almonds
- 1 cup Dried Cranberries
- 1 cup Mayonnaise
- 1/2 cup Sweet Relish
- 2 1/2 Tbsp Cider Vinegar
- 1 tsp Thyme
- Salt & Pepper To Taste
- Prep and slice all your veggies.
- Combine all the veggies in a very large bowl. Remember, you need to be able to toss it, so use an overly large bowl.
- Combine all the dressing ingredients in a small bowl, whisk to combine. Taste and adjust seasoning.
- Add dressing to the bowl of veggies, and toss to combine. Have a few tastes, and add salt and pepper if you think it needs more.
- This slaw keeps in the fridge for a solid week, so it's great for meal prepping, and quick Grab&Go lunches. Enjoy!