This colorful and subtly sweet and tangy cabbage and apple slaw has an appealing crunch. And it might just be the kind of salad that older kids and teens will actually enjoy eating!
The flavor and crunch provides a nice contrast to creamy dishes like vegan mac and cheese, and is also a refreshing side with bold dishes like veggie chili or curried stews.
A NOTE ABOUT PRECUT COLESLAW
While I appreciate convenient ingredients to simplify meal preparation, I’m not usually drawn to buying pre-cut vegetables.
However, packaged coleslaw cabbage captured my fancy ever since it came on the market. I enjoy a variety of coleslaws as simple side salads, but I don’t always like the mess of shredding a large quantity of cabbage.
Last time I made this salad, I actually combined half a bag of packaged coleslaw cabbage that I had on hand with about an equal quantity of fresh red cabbage.
That said, if I’d had a green cabbage on hand I would have just used that. One other thing I like about packaged coleslaw is that it comes with a generous amount of carrot, making any salad more colorful.
When buying packaged coleslaw, look for a freshness date. But if there isn’t one, trust your eyes. If it looks fresh, it probably is. Avoid any package with a pool of liquid in it. The cabbage should look crisp and dry (but not dried out).
Green cabbage mixed with a little red cabbage and some grated carrot is my top choice when buying pre-shredded coleslaw, but it’s rare to find all three in one package.
- 2 cups prepared coleslaw cabbage (preferably including carrots)
- 2 cups shredded red cabbage
- 1 large Granny Smith or other crisp apple, cored and diced or thinly sliced
- 2 large stalks celery or bok choy, sliced
- 1/3 cup raisins or dried cranberries
- 3 tablespoons lemon or lime juice
- 2 tablespoons maple syrup or agave
- 2 tablespoons olive oil or dark sesame oil
- Salt and freshly ground pepper to taste
- 2 tablespoons sunflower seeds or 1 tablespoon sesame seeds, optional
- Combine all the ingredients in a serving bowl and toss together well.
- Cover and let stand for 15 minutes or so. Then, taste and adjust the lemon and syrup balance before serving.
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