Apple Carrot Cabbage Harvest Slaw
A refreshing and crunchy slaw perfect for fall gatherings.
Equipment
- 1 Mixing Bowl large
- 1 Whisk
- 1 Cutting board
- 1 Knife sharp
Ingredients
Slaw Ingredients
- 2 cups green cabbage thinly sliced
- 1 cup purple cabbage thinly sliced
- 2 apples julienned
- 1 cup carrots shredded
- 1/2 cup chopped nuts
- 1/4 cup raisins or dried cranberries
Dressing Ingredients
- 1/4 cup apple cider vinegar
- 2 tbsp honey
- 1 tbsp Dijon mustard
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions
Preparation
- Thinly slice the green and purple cabbage, julienne the apples, and shred the carrots. Mix them together in a large bowl along with the chopped nuts and raisins or dried cranberries.
- In a separate bowl, whisk together the apple cider vinegar, honey, Dijon mustard, and olive oil. Season with salt and pepper to taste.
- Pour the dressing over the slaw mixture and toss until all the ingredients are well coated. Let the slaw rest for about 10 minutes to allow the flavors to meld.
Serving
- Transfer the slaw to a serving dish and garnish with additional nuts and fresh herbs if desired. Serve immediately or store in the refrigerator until ready to serve.
Storage
- Keep any leftover slaw in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop as it sits.
Notes
Pro Tips: For added flavor, try roasting the nuts before adding them. Ingredient Substitutions: Swap honey with maple syrup for a different sweetness. How to Serve: Serve as a side dish or as a topping for burgers and tacos. Storage & Freshness: Keeps in the refrigerator for up to 3 days. Make-Ahead Tips: Prepare the slaw a few hours in advance to let the flavors meld.