"Fruitful" Coleslaw

Image by shecodes via Flickr

We picked our first head of cabbage in the garden yesterday, so of course coleslaw was on the menu today along with beans and cornbread -- a Poor Man's Supper. After tasting the cabbage and noting how sweet it tasted, I decided to add some fruit to the coleslaw. Here's the recipe:

Ingredients:

- 1 small head of cabbage, or 1/2 head large cabbage (if you grow your own pick them before they get too big -- they are definitely sweeter), shredded or chopped fine.
- 1 peach, peeled and diced in 1/2" pieces
- 1 Granny Smith apple, peeled and diced in 1/2" pieces
- 1/2 cup light mayonnaise (I like Duke's)
- 2 T apple cider vinegar
- 1 T sugar, or 3 packages of Splenda

Mix the mayonnaise, vinegar and sugar together in the bottom of a large bowl. Taste and adjust the vinegar and sugar to your preference. (The mixture should be smooth but not runny.) Add the cabbage and fruit and toss; season with a few sprinkles of salt. Cover and refrigerate for several hours before serving.

Note: I have been making this type of coleslaw for many years. If fresh fruit is not available, you can add some canned diced peaches or canned diced pineapple, drained well.