Sweet and Pungent Apple and Cabbage Slaw

By Martha Rose Shulman

Sweet and Pungent Apple and Cabbage Slaw
Andrew Scrivani for The New York Times
Total Time
10 minutes
Rating
4(168)
Comments
Read comments

I have a weakness for any kind of coleslaw, which I’m happy to eat for lunch every day. This one is especially nice with a little feta sprinkled on top.

Featured in: Recipes for Health: An Apple a Day

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:6 to 8 servings.
  • 3tablespoons fresh lemon juice
  • 2teaspoons apple cider vinegar
  • 1tablespoon mild honey
  • Salt to taste
  • 2teaspoons Dijon mustard
  • 3tablespoon grapeseed or canola oil
  • ¼cup plain low-fat yogurt
  • 1large carrot (about 4 ounces)
  • 2ribs celery
  • 6radishes
  • ¼medium red cabbage (about ½ pound)
  • 2apples, preferably tart ones like Granny Smith or Pink Lady, quartered and cored
  • 1 to 2ounces feta cheese, crumbled (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

115 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 13 grams carbohydrates; 2 grams dietary fiber; 9 grams sugars; 2 grams protein; 298 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Whisk together the lemon juice, vinegar, salt, mustard, oil and yogurt.

  2. Step 2

    Shred the carrot, celery, radishes, cabbage and apples. I use a food processor for this, but you can also use a box grater, and for the cabbage you can use a chef’s knife. Toss immediately with the dressing. Serve topped with crumbled feta if desired.

Tip
  • Advance preparation: This will keep for 4 or 5 days in the refrigerator.

Ratings

4 out of 5
168 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Lauren

I made it without radishes or celery and I love it. The only problem is I made a lot (we had the cabbage!) and the apples don't last like the rest. They are getting mushy after 2 days. I think next time if I make a lot I will add the apples as we go.

Georgia

Mae this without yogurt or cheese (vegan), and it was delicious. I chopped apples and celery and used box grater for other veggies. Consistency was fine.

Barbara

This is wonderful, even with a sweeter in-season apple! Made with sour cream instead of yogurt because that was on hand, even my daughters-who-hate-cabbage ate it.

phillip roullard

My favorite slaw. I throw in a handful of chopped walnuts. I make it as the recipe calls it which is perfect.

Phillip Roullard

I've made this three times now and I like it every time! This is the best slaw to make with red cabbage. Sweet but not too sweet and the dressing goes really well with all the ingredients.

JM

Good use for that extra half head of red cabbage, but not a go-to

Private comments are only visible to you.

Recipe Tags

or to save this recipe.