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Carrot, Cabbage, and Apple Slaw with Cumin Lime Dressing

Photo: Susie Cushner
Yield Serves 6 to 8
You can find preshredded carrots and cabbage along with the bagged salads in the produce section.

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

Nutrition 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

How to Make It

  1. 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.