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Fruited Slaw


  • ½ cup orange sections
  • 1 cup halved seedless red grapes
  • 1 (16-ounce) package cabbage-and-carrot coleslaw


  • ¼ cup sugar
  • 1 Tbsp. minced red onion
  • 3 Tbsp. cider vinegar
  • 4 tsp. vegetable oil
  • ½ tsp. dry mustard
  • ¼ tsp. salt

To prepare coleslaw, chop orange sections. Combine the oranges, grapes and coleslaw in a large bowl.

To prepare dressing, combine ¼ cup sugar and the remaining ingredients, stirring with a whisk until sugar dissolves.

Add the dressing mixture to cabbage mixture, and toss well.

Cover and chill for 30 minutes before serving.

Yield: 6 servings (serving size: 1 cup).

Warm Red Cabbage with Apples

  • 1/2 lb. bacon
  • 2 Tablespoons Balsamic vinegar
  • 1/4 cup cranberry juice
  • 1/2 tsp. celery seed
  • 1 tsp. grated orange zest
  • 4 cups sliced red cabbage
  • 1 large apple, cored and chopped

In a large pan cook the bacon, turning often, until it is crisp and brown, about 8 minutes.

Transfer the bacon to a paper towel lined plate to drain and cool.

When cool, crumble the bacon into small pieces. Set aside.

Pour off all but a tablespoon of bacon fat from the pan.

Add Balsamic vinegar, cranberry juice, celery seed, and orange zest.

Bring mixture to a boil.

Reduce heat and add the cabbage, stirring to combine.

Cook until the cabbage has wilted, about 5 minutes.

Add the chopped apple and crumbled bacon.

Stir and cook a few minutes longer until heated through.

Transfer to a serving bowl and serve right away.

Small Farmer's Journal
PO Box 1627
Sisters, Oregon 97759
Mon - Thu, 8am - 4pm PDT