This simple, classic fall slaw is filled with crisp cabbage, shredded carrots and perfectly tart apples. Skipping the mayonnaise, I dressed the slaw with olive oil, apple cider vinegar and mustard vinaigrette. I added a splash of lime juice for extra zip and it also keeps the apples from turning brown. Cabbage, a cruciferous vegetable, and a great source of fiber and antioxidants, is most nutrient dense when served in its raw form. This slaw pairs with many dishes like a roast, a favorite sandwich or fish tacos, but it can be a star on its own as well.
Servings: 4 servings
Calories: 150kcal
Ingredients
- 2 cups shredded green and red cabbage
- 1 cup shredded carrots
- 1 large crisp apple peeled, cored and cut into matchsticks
- Juice of a lime
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- Kosher or sea salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Combine the cabbage, carrots and apple in a large bowl. Squeeze the lime juice over the mixture and toss.
- Whisk together the olive oil, apple cider vinegar, Dijon and honey. Season with salt and pepper. Pour the vinaigrette over the slaw and toss well. Cover and refrigerate for at least 1 hour to allow the flavors to meld. Toss again before serving and adjust the seasoning as needed.
For extra crunch, toss the slaw just before serving rather than letting it sit too long. A firm, tart apple like Granny Smith or Pink Lady holds its shape especially well.
Nutrition
Calories: 150kcal | Protein: 2g | Fat: 9g | Fiber: 4g
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