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This multicolored vegan slaw is tossed with a tangy Dijon vinaigrette and sweetened with freshly grated apple. Carrots and celery round out the salad with extra crunch and flavor. The slaw should be prepared no more than a few hours before serving, since the vinegar in the dressing will keep the apples from browning for a short time, but not for longer storage. For an even easier version, use pre-cut slaw mixes from the supermarket in place of the cabbage and carrots. You can also try making it with different types of vinegars, such as balsamic or raspberry. Serve as a side with sandwiches or veggie burgers.

Ingredients

  • 2 cups shredded green cabbage
  • 2 cups shredded red cabbage
  • 1 cup thinly sliced celery
  • ¼ cup white wine vinegar
  • 2 tablespoons pure maple syrup
  • 1 teaspoon Dijon-style mustard
  • Pinch of sea salt
  • 3 red apples, such as Braeburn, Jazz, or Honeycrisp
  • 2 carrots

Instructions

  • Combine the green cabbage, red cabbage, and celery in an extra-large bowl.
  • Whisk together the vinegar, maple syrup, mustard, and salt in a small bowl.
  • Spiralize or shred the apples and carrots using the coarse blade of a spiralizer or the coarse side of a box grater; add to the cabbage mixture. Drizzle with dressing; toss to coat.

Comments (7)

(5 from 3 votes)

Recipe Rating

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Michelle Northrup

Can this be frozen?

Megan Edwards

Hi Michelle, No, this would not work well with being frozen as there's too much water in the produce and it will turn to mush when thawed/lose its flavor. Let us know how it turns out if you enjoy it fresh!

Terra Crews

FAVORITE!!! I doubled the dressing recipe. I used brocolli slaw and red cabbage and added raisins and walnuts. Delicious!!

Roxanne

Why did I purchase the app if some of these recipes aren’t included?

Linda

I guess you purchased it because there is a magnificent range of endless delicious and healthy recipes at your finger tips. The value is tops

Barb

You can add these to your plan!!

Davee

Love the texture and flavor. Will definitely do this one again.

About the Author

Headshot of Carla Christian, RD, LD

About the Author

Carla Christian, RD, LD

Carla Christian received her associate’s degree in culinary arts from the Culinary Institute of America in 2006 and her bachelor’s degree in dietetics from Michigan State University in 2009. She finished her dietetic internship from the University of Nebraska Medical Center in 2010 and is a former chef in the Better Homes and Gardens® Test Kitchen. Find her on LinkedIn. Photo by Jason Donnelly.

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