subject: Pasta Slaw [print this page] Makes 4 to 6 servings Makes 4 to 6 servings
What happens when you combine coleslaw and pasta salad? You end up with a delicious "pasta slaw" that has the refreshing crunch of shredded cabbage and carrots and the satisfying chewiness of pennepasta. Bits of apple add a sweet surprise. Although this salad can also be made with a sweet and creamy slaw-type dressing, I think this lighter oil and vinegar dressing does a better job at enhancing the avor of the other ingredients. Serve with a sandwich or veggie burger for a satisfying meal, or toss in a can of beans or some diced sauted tempeh or baked tofu and call it dinner.
8 ounces penne
3 cups shredded cabbage
2 medium carrots, shredded
2 green onions, minced
12 cup toasted walnut pieces
14 cup olive oil
2 tablespoons apple cider vinegar
1 teaspoon sugar
12 teaspoon salt
14 teaspoon black pepper
1 large crisp apple.
1 In a large pot of boiling salted water, cook the penne over medium-high
heat, stirring occasionally, until al dente, about 10 minutes. Drain well and
rinse with cold water to stop the cooking process. Transfer the pasta to a
large bowl.
2 Add the cabbage, carrots, green onions, and walnuts to the bowl containing the pasta. Set aside.
3 In a small bowl, combine the oil, vinegar, sugar, salt, and pepper. Mix until well blended. Set aside.
4 Core the apple and cut it into 14-inch strips. Add the apple to the pasta and cabbage mixture and pour on the dressing. Toss until well combined.
Serve at once.
Choose a Braeburn or Gala apple for the salad. They are sometimes a bit costlier than other varieties but have a wonderful avor and crisp texture.
