close
description

Get Our 5-Star Recipe App!

400+ recipes from 50 leading chefs.

Personalized shopping lists and weekly recipe updates.

Veggie and Apple Slaw

Sending
(0)
  • Ready In:
  • Makes 8 cups

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

  1. Combine the green cabbage, red cabbage, and celery in an extra-large bowl.
  2. Whisk together the vinegar, maple syrup, mustard, and salt in a small bowl.
  3. 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.

Find new favorite recipes.

Our chefs add new plant-based recipes every week to keep mealtime exciting and satisfying.

Get the App

Learn to cook the FOK way.

Master the essential skills and techniques to create delicious oil-free, plant-based meals at home. Spots are limited.

Enroll Today
description
about the author

Carla Christian

Carla Christian, RD, LD, 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. Photo by Jason Donnelly

see more from this author
description
Free Download

FOK’s Autumn Celebration e-Cookbook

Our tasty make-ahead menu leaves more time for socializing.

More from Forks Over Knives

Join our mailing list

Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.

Thank you! You have been successfully subscribed.