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summer slaw with blackberries in a large bowl

Summer Slaw with Blackberries

Sunnyside Cook

Dawn Dobie
Colorful and full of different textures, this summer slaw with blackberries will be the star of your next gathering.
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Prep Time 20 minutes
Cook Time 0 minutes
Total Time 20 minutes
Servings 6

Ingredients
  

For the dressing

  • 1 1/2 tablespoons cider vinegar
  • 1 small shallot finely chopped (about 1 tablespoon)
  • 1 1/2 tablespoons maple syrup
  • 1 teaspoon Dijon mustard
  • 1/3 cup extra virgin olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

For the slaw

  • 2 1/2 cups fresh spinach leaves stems removed
  • 1/4 small red cabbage cored, leaves very thinly sliced (about 5 cups)
  • 1 small apple cored and cut into 1/8-inch thick matchsticks
  • 2 tablespoons pecan pieces toasted
  • 3/4 cup blackberries

Instructions
 

For the dressing

  • Place vinegar in small bowl or measuring cup. Add shallot and allow to sit for about 10 minutes.
  • Mix the maple syrup and Dijon mustard with the vinegar. Slowly whisk in the olive oil until the dressing is emulsified. Season with salt and pepper.

For the slaw

  • Stack spinach leaves atop one another on a cutting board in bunches. Cut the leaves into thin slices. Place in large bowl.
  • Add sliced cabbage and apple matchsticks to the bowl and toss. Pour half of the dressing on the spinach-cabbage-apple mixture and toss. Taste to see if the slaw needs more dressing, salt, or pepper. Dress further or season as needed.
  • Add the pecan pieces and half of the blackberries . Gently toss again. Sprinkle remaining blackberries on top and serve.

Notes

Adapted from Diana Henry's Blackberry & Caraway Slaw in her cookbook Simple.