Carrot, Cabbage, and Apple Slaw with Cumin Lime Dressing

Carrot, Cabbage, and Apple Slaw with Cumin Lime Dressing Recipe
Photo: Susie Cushner
You can find preshredded carrots and cabbage along with the bagged salads in the produce section.

Yield:

Serves 6 to 8

Recipe from

Nutritional Information

Calcium 51 mg
Calories 122
Caloriesfromfat 1 %
Carbohydrate 15 g
Cholesterol 0 mg
Fat 7 g
Fiber 4 g
Iron 1 mg
Protein 2 mg
Satfat 1 g
Sodium 421 mg

Ingredients

1 Granny Smith apple
3 tablespoons fresh lime (or lemon) juice
6 cups (1 1/2 [10-ounce] packages) shredded carrots
3 cups shredded purple cabbage (3/4 [10-ounce] package)
3 tablespoons extra-virgin olive oil
1 tablespoon finely minced shallot
1 teaspoon salt
1/4 teaspoon ground cumin
2 tablespoons minced fresh mint or parsley leaves
2 tablespoons salted sunflower seed kernels

Preparation

Core and slice the apple; toss in 1 tablespoon of the lime juice. Place carrots and cabbage in a large bowl and cover with boiling water. Let sit 5 minutes; drain and cool slightly. Whisk together oil, shallot, the remaining lime juice, salt, and cumin; add freshly ground pepper to taste. Toss carrots, cabbage, and apple in a large bowl with dressing, mint, and sunflower seeds. Serve at room temperature or chilled.

Note:

Susan Quick,

August 2000
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