Cabbage Apple Slaw Recipe. Variations
Cabbage Apple Slaw
Cabbage Apple Slaw. Oh no! Look what happened to coleslaw!
Well, really why not? A slaw being nothing more than shredded cabbage as the first building block—have fun adding all the good stuff, with minimal effort on your part, thanks to the food processor. I can’t tell you enough how good and good-for-you green apples are in salads and side dishes!
You want cabbage apple slaw to be pale green and white!
Which means: nothing brightly colored such as carrots or red peppers or radishes! all nice and pale veggies: Jicama, celery root, celery, fennel etc… You get the idea.
More than a Salad!
It is quite substantial and nourishing. It can wear many hats: as a filling in sandwiches; as a side dish with fish, steak or chicken, amplified into a main course with diced chicken or sliced steak tossed right into the salad. And if you like extra crunchy salads, as I do, sprinkle on some roasted slivered almonds
Make the Whole Batch
It will keep well, refrigerated in a glass jar, a good couple days!
Ingredients
- 1 small head cabbage or nappa, shredded thin (slicing disk)
- 4 ribs celery, peeled and grated (slicing disk)
- 1 seedless cucumber, grated coarse (shredding disk)
- 2 Granny Smith (green) apples, unpeeled, cored, and grated coarse (shredding disk)
- 1 bunch scallions, sliced very thin
- 1 bunch dill, minced (chopping blade)
Dressing:
- 1/4 cup olive oil
- 1/4 mayonnaise, low-fat OK
- ¼ cup unfiltered apple cider vinegar (health food stores)
- 2 tablespoons prepared white horseradish, or 2 tablespoons wasabi diluted in a little cold water
- Salt and white pepper to taste
- 2 tablespoons sugar
Instructions
Place all the vegetables in a mixing bowl. Mix the dressing ingredients thoroughly and pour over the mixture. Toss gently so as not to extract moisture. Store refrigerated in glass jars. Makes about 2 quarts.
Serve at room temperature. The cabbage apple slaw will keep well a couple days.
Variations:
- Throw in some grated daikon, or some sliced endive or fennel, grated celery root or jicama
- Thrown in some diced orange or grapefruit slices
- For extra crunch, throw in some roasted slivered almonds
Beth, on the right of the recipe title, there is a Printer icon. Hope that helps.
Can I make this in advance? Don’t the apples turn brown?
Sarah, 2-3 days in advance is OK. The apples turn brown only if you leave them exposed, but if you follow the directions, and put the dressing in right away, they will be protected.
I’m very low-tech, I know they can be printed, but I am not the right person to ask. Still my guess is, just cut and paste
Sorry about the type vinegar. I wasn’t paying close attention. How do I print just the recipe?
Thanks,
Beth
Hi Beth,
The type vinegar is clearly listed in the recipe, why not just follow the recipe?
All my recipes, across the board, make 8 ample servings. All my soups across the board make a dozen ample servings.
How do you get the recipes to print out? When you specify vinegar do you mean white vinegar or another type? Might you consider adding how many people each recipe will serve? I enjoy your web site very much & have shared it with several people. Shana Tova to you & your family.
Beth Bross