Try The Fountain Avenue Kitchen’s Fall Slaw Recipe

A bag of slaw mix offers a convenient shortcut in this crisp, wholesome, seasonal salad. The easy vinaigrette is loaded with flavor and is equally delicious on broccoli and kale salads as well as a variety of other green and grain-based bowls.

As the days grow shorter and cooler, do you notice that certain foods begin to taste better? I do, and I find myself rediscovering recipes that I haven’t made in months: a big pot of chili, a slow roasted chicken, and my family’s favorite mac and cheese always seem a little more satisfying in sweater weather.

Colder temperatures, however, don’t mean I stop making cool, crisp salads. For their versatility, health appeal, and potential to truly taste great, salads are a year-round staple in our house.

What’s more, fall and winter offer a perfect time to vary the base.

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Tender lettuces make way for heartier greens and slaws, from kale and chard to broccoli slaw and slivered Brussels sprouts. Moreover, these vegetables are a worthy match to heartier add-ins as well as punchier dressings and vinaigrettes. They are also less prone to wilting, so leftovers will often keep in the refrigerator for several days, providing lunch and dinnertime convenience in the days ahead.

I think of cabbage as one of the best cool weather workhorses. Thanks to its adaptability, low cost, and long refrigerator life, I keep a head of cabbage in my crisper drawer throughout fall and winter.

Because apples are equally easy to keep on hand and pair exceptionally well with cabbage, the following recipe has become a weeknight go-to for me. The remaining salad ingredients are pantry and fridge basics, and just four simple items are required to create the flavor-packed vinaigrette, which can be made ahead—and doubled if you like, as it will come in handy for a range of other salads as well.

While I frequently make fall slaw for quick weeknight meals, the wholesome ingredients and lightly tangy dressing have proven to be an equally popular addition to potluck dinners and holiday buffets. The salad pairs beautifully with turkey, and over the years, many readers have reported serving fall slaw as a well-received side on their Thanksgiving table. 

From The Fountain Avenue Kitchen: Fall Slaw

Ingredient List

Fig Notes: We’ve added a few Lancaster City stops where you can grab your supplies locally.

For the honey mustard dressing:

• Extra virgin olive oil — find it at Seasons
• Apple cider vinegar — find it at Seasons
• Honey — find it at Pineapple House Pantry at Lancaster Central Market
• Dijon mustard — find it at Amish Family Recipes at Lancaster Central Market
• Salt & pepper

For the slaw

• Apples — find them at Kauffman’s Fruit Farm at Lancaster Central Market
• Cabbage — find it at Stoltzfus Farms at Lancaster Central Market
• Celery — find it at Barr’s Farm Produce at Lancaster Central Market
• Dried cranberries — find them at Lemon Street Market
• Crumbled blue cheese or feta — find it at Linden Dale Farm at Lancaster Central Market
• Chopped almonds — find them at Lemon Street Market

For the full recipe, visit The Fountain Avenue Kitchen.

Ann’s Tips

• A bag of slaw mix may be used for a shortcut. In this case, for visual appeal, I look for the blends with red cabbage and carrots, but green cabbage alone will yield a great tasting salad.
• If you’d like to save a few dollars and make your own slaw mix, I have shared my favorite ratios, the quickest way to make consistent shreds, and a few tips for truly stunning salads in this DIY Slaw Mix post. Additional recipe inspiration can be found there too!
• For locals who shop at Lancaster Central Market: At the Stoltzfus Farms stand, they will cut a head of cabbage in half for you. This can be helpful when the heads are especially large or when cooking for one or two. They will even put half a red cabbage and half a green one together and sell it as one whole!

What to serve with fall slaw?

For a complete meal, serve the speedy side dish with chicken, salmon, pork, beef, or turkey burgers. I often pair Fall Slaw with this Slow Roasted Chicken. Together, the recipes create a well-rounded dinner that feels both special and effortless. If desired, bolster the meal with wild or brown rice, a baked potato (sweet or Russet), or—one of my family’s favorites—Polenta Fries!

Want to discover more local? Follow Fig on Facebook and Instagram for inspiration.