Cabbage & Red Apple Slaw

Cabbage and Red Apple Slaw
Serves 6
This simple salad is a favorite for many. The leftovers are equally as delicious.

  • 1 1/2 pounds green and/or red cabbage, finely shredded
  • 1 red, or other colored, apple, grated
  • 1 large carrot, grated
  • 1 1/2 tablespoons maple syrup
  • 2-3 tablespoons cider vinegar
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon sea salt
1. Quarter the cabbage, remove and discard the central white core.

2. Shred the cabbage by cutting very thin slices along the length of each quarter. You should have about 6 cups. You can use the shredding disk of the food processor for this.

3. Place the shredded cabbage in a large bowl. Toss in the carrots and apple

4. In a small jar, combine the maple syrup, vinegar, mustard and salt. Shake vigorously and pour over the cabbage. Taste and add more vinegar if desired.

5. Refrigerate for at least half an hour before serving.

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© 2021 by Jill Nussinow, MS, RDN. Reprinted with permission.
Adapted from "Vegan Under Pressure" by Jill Nussinow (Houghton, Mifflin Harcourt). Photo by Jill Nussinow.
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