Fruity Red Cabbage Slaw (with Apples & Nuts)

When your dinner plate could use some color and crunch, this fruit-filled red cabbage and carrot slaw is a pleasing option. Granny Smith apples are fantastic in this recipe, but use any crisp apple you have on hand. Simple though it is, it’s one of my favorite red cabbage recipes!

Optional add-ins, which can be used in any combination, include grapes, pineapple, mango, or raisins. Or, keep it simple with the basic recipe.

Red cabbage is quite similar to its somewhat more common green counterpart; they primary difference is the vivid color. Red cabbage “bleeds” and becomes dull when cooked, so its attributes are best highlighted in salads and slaws.

Like green cabbage, it’s a member of the brassica family of vegetables, related to broccoli, cauliflower, and brussels sprouts. Here’s more than you’ll ever want to know about red cabbage.

Tips for Red Cabbage Slaw

• Make this slaw before the main dish and set aside: It benefits from having time to stand and let the flavors blend and for the cabbage to soften — even 15 or 20 minutes is adequate.
• What to serve it with: You’ll welcome this crunchy salad with a sweet touch to serve with hearty bean dishes, BBQ-flavored plant proteins, spicy dishes, and Tex-Mex style specialties.
• Nuts add a special touch: Toasted walnuts or pecans take this salad to the next level and add some protein to the plate!

Explore more …

• Vegan coleslaw recipes
• Sesame-Ginger Red Cabbage & Carrot Slaw
• Vegan cabbage recipes
• Colorful Cabbage Salad

Continue to Content

Yield: 4 to 6

Fruity Red Cabbage Slaw (with Apples & Nuts)

Print

When you need to add color and crunch to a dinner plate, this fruit-filled red cabbage salad is a pleasing option.

Prep Time 15 minutes

Additional Time 15 minutes

Total Time 30 minutes

Ingredients

• 3 cups coarsely shredded red cabbage
• 1 cup coarsely grated carrot
• 1 medium crisp apple, quartered, cored, and thinly sliced
• 1/4 cup parsley or cilantro leaves
• 2 tablespoons olive oil
• 2 tablespoons lemon or lime juice, or more, to taste
• 2 teaspoons agave or maple syrup
• Salt and freshly ground pepper to taste

Optional add-ins (use any or all)

• 1/2 cup finely diced mango or pineapple, or red or green seedless grapes, halved
• 1/4 cup dark or golden raisins
• 1/2 cup toasted walnuts or pecans, halved or chopped

Instructions

1. Combine all of the ingredients in a serving container and stir together. Taste to see if you’d like to add more lemon or lime juice and/or agave.
2. If time allows, let the salad stand for 15 to 20 minutes (or a bit longer) at room temperature before serving, to allow the flavors to marry. But if you need to serve it right away, that works, too.

Here are lots more easy salads and side dishes