Fall Apple Slaw
How to make Fall Apple Slaw: an easy seasonal side dish that goes with everything!
Servings: 8
Equipment
- mandoline slicer, or food processor fitted with shredding blade, optional Buy Mandoline slicers here.
Ingredients
slaw
- 4 cups shredded Napa cabbage
- 2 cups shredded red cabbage
- 1 carrot, shredded
- 1 medium golden beet, shredded
- 1 apple, cut into matchsticks* and tossed in lemon juice to prevent browning. Don't peel the apple.
- 1/3 cup dried cranberries
- 1/3 cup pepitas
- 1/3 cup sunflower seeds
- 1/3 cup spiced pecans
creamy cider dressing
- 1/3 cup mayonnaise
- 3 Tbsp cider vinegar
- 2 tsp brown sugar
- 1/2 tsp salt
- 1/2 tsp celery seed
Instructions
- Toss together all the slaw ingredients in a large bowl.
- Whisk together the dressing ingredients and give it a taste. You may want to add more sugar, or salt. If you want a thicker dressing you can add more mayo.
- Toss the slaw with the dressing. The slaw can be served right away, or refrigerated for up to several hours ahead.
Notes
*I don't recommend shredding the apple, it will make it too mushy.
Nutrition
Calories: 194 kcal · Carbohydrates: 17 g · Protein: 4 g · Fat: 13 g · Saturated Fat: 2 g · Polyunsaturated Fat: 7 g · Monounsaturated Fat: 4 g · Trans Fat: 0.02 g · Cholesterol: 4 mg · Sodium: 256 mg · Potassium: 331 mg · Fiber: 3 g · Sugar: 12 g · Vitamin A: 1672 IU · Vitamin C: 26 mg · Calcium: 60 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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