Carrot, Cabbage, and Apple Slaw with Cumin Lime Dressing

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 Real Simple

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Nutritional Information

Amount per serving
  • Calcium: 51mg
  • Calories: 122
  • Calories from fat: 1%
  • Carbohydrate: 15g
  • Cholesterol: 0mg
  • Fat: 7g
  • Fiber: 4g
  • Iron: 1mg
  • Protein: 2mg
  • Saturated fat: 1g
  • Sodium: 421mg


  • 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


  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.
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