ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Cabbage and Apple Slaw

Photo: Beatriz Da Costa
Yield Makes 4 servings
Bring fruit to the table as a surprise ingredient in this colorful cole slaw recipe. The crunch of the ripe apple perfectly complements the bite of the crisp cabbage. Chill before serving to let the flavors blend.

Ingredients

  • 2 cups shredded green cabbage
  • 2 cups shredded red cabbage
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tablespoons cider vinegar
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon black pepper
  • 1 large unpeeled Fuji apple—cored, quartered, and thinly sliced
  • 2 tablespoons finely chopped fresh flat-leaf parsley (optional)

Nutrition Information

  • calcium 62 mg
  • calories 278
  • caloriesfromfat 82 %
  • carbohydrate 14 g
  • cholesterol 23 mg
  • fat 25 g
  • fiber 3 g
  • iron 1 mg
  • protein 2 mg
  • satfat 4 g
  • sodium 469 mg

How to Make It

  1. In a large bowl, combine the green and red cabbages; set aside. In a medium bowl, whisk together the mayonnaise, sour cream, vinegar, celery seed, salt, and pepper. Add the apple slices. Pour over the cabbage and toss gently until coated. Cover and chill 1 hour or longer. To serve, spoon into salad bowls and sprinkle with the parsley (if desired).