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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.

apple slaw


  • 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


  1. In a small bowl, submerge cashews in enough hot water to cover; let stand at least 15 minutes, and then drain. Set aside.
  2. In a large bowl combine cabbage, apples, grapes, and celery.
  3. 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.
  4. Pour dressing over cabbage mixture; toss to coat. Season with salt and pepper.

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If you prefer, you can use red apples—just be sure to choose ones that have a crisp texture and tart taste. Enjoy this bright and tangy vegan slaw on its own or as a sandwich topping.

about the author

Nancy Macklin

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. Nancy 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.

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