Apple Goat Cheese Slaw
1 Granny Smith apple
1 medium green cabbage, halved lengthwise, sliced very thin (about 7 – 8 cups)
¼ cup chopped fresh Italian flat parsley, rough chop
2 carrots, shredded fine
½ cup spreadable goat cheese
1 tablespoon honey
2 teaspoons cider vinegar
1/8 teaspoon ground cloves
½ teaspoon salt
In a large bowl, whisk together dressing ingredients.
Add dressing to cabbage and parsley, toss well. Shred apple in coarse shreds and add to slaw. Toss cole slaw well. Chill for at least two hours. Gently stir prior to serving.