Nutty Apple Cherry Slaw

Ingredients

• 1/3 cup sunflower oil, vegetable oil or olive oil
• 3 Tbsp. cider vinegar or white wine vinegar
• 3 Tbsp. orange juice
• 1 Tbsp. honey or sugar
• 1-1/2 tsp. Dijon-style mustard or coarse-ground mustard
• 1/4 tsp. salt
• dash ground cinnamon or ground nutmeg (optional)
• 4 cups shredded* red cabbage (about 1/2 of a medium head) or 1/2 of a 16-ounce package shredded cabbage with carrot (coleslaw mix)
• 2 cups loosely packed fresh arugula and/or watercress (thick stems discarded), rinsed and dried, or desired greens, such as fresh baby spinach, mesclun or torn mixed salad greens
• 1 medium Granny Smith or Golden Delicious apple, cored and sliced into thin strips or coarsely chopped
• 1/2 cup dried cherries, dried cranberries, currants or raisins
• 2 Tbsp. thinly sliced green onion (1)
• 1/4 cup dry-roasted sunflower kernels or 1/3 cup chopped pecans, hickory nuts or walnuts

Directions

1. For vinaigrette: In a screw-top jar, combine oil, vinegar, orange juice, honey, mustard, salt, and, if you like, cinnamon. Cover and shake well; set aside.

2. In a large bowl, toss together cabbage, arugula, apple, cherries and green onion. Shake the vinaigrette well; pour over the cabbage mixture. Toss lightly to coat. Sprinkle with sunflower kernels. Serve immediately for maximum crispness or cover and chill for up to 24 hours before serving. Makes 8 to 10 servings.

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