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Move over, cabbage: Apples make for a deliciously crunchy coleslaw in this fresh take on the classic lunch side. Featuring red grapes and a cashew-based sauce, this quick and easy dish has all the color and creaminess of traditional coleslaw with none of the cholesterol.

By Nancy Macklin, RDN,

Ingredients

  • ⅓ cup unsalted raw cashews
  • 1 12-oz. pack shredded cabbage with carrot (coleslaw mix)
  • 3 Granny Smith apples cut into thin strips or chopped (2 cups)
  • 1 cup seedless red grapes halved
  • 1 stalk celery thinly sliced (½ cup)
  • ½ teaspoon onion powder
  • ½ teaspoon dry mustard
  • ½ cup unsweetened plant milk, such as almond, soy, cashew, or rice
  • 2 teaspoons poppy seeds
  • Sea salt and freshly ground black pepper, to taste

Instructions

  • In a small bowl, submerge cashews in enough hot water to cover; let stand at least 15 minutes, and then drain. Set aside.
  • In a large bowl combine cabbage, apples, grapes, and celery.
  • For dressing, in a small food processor or blender combine cashews, onion powder, and mustard. With processor running, slowly add milk until mixture is creamy and smooth. Stir in poppy seeds.
  • Pour dressing over cabbage mixture; toss to coat. Season with salt and pepper.

Comments (2)

(5 from 3 votes)

Recipe Rating

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Kim M

With a little tiny bit of tweaking, this cole slaw is my new favorite! I was skeptical of having sweet apples and grapes with cabbage, but it's AWESOME! I upped the cashews to 1/2 c (because the other review says it was too runny), I pulsed the apples so they more matched the cole slaw, I added some chopped almonds, and I added a little apple cider vinegar to the dressing. Marvelous!

Cathy

This was just okay. The dressing was too thin and the overall flavor was bland. Not sure I will make again

About the Author

Headshot of Nancy Macklin

About the Author

Nancy Macklin, RDN

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.
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