This slaw using many of our fall vegetables (and apples from the fruit share) makes a great side dish or salad. Adapted from Moosewood Restaurant Cooking for Health.


3 tablespoons olive oil
2 tablespoons cider vinegar
1/2 tsp salt
a few grinds black pepper
1 1/2 tsp minced fresh thyme
dash of cayenne

3 cups finely chopped kale, ribs removed
1 cup minced red cabbage
1 1/2 cups grated carrots
1 cup grated apples

Whisk together dressing ingredients and set aside.

Toss the kale, cabbage, carrots and apples together in a large bowl. Pour the dressing over the vegetable/apple mixture and stir well. Let sit at room temperature for at least 30 mins. Taste and adjust seasonings. Serve at room temperature or chilled.