Fruit and Nut Slaw

Name: Fruit and Nut Slaw
Prep time: 20 minutes
Yield: 8 cups
Ingredients: 5 cups thinly sliced cabbage (about 1 ½ pounds or ½ small head – try a mix of red and green)½ cup dried fruit (try raisins or cranberries)1 carrot; grated⅓ cup vinegar2 Tablespoons sugar2 teaspoons vegetable oil¾ teaspoon salt½ teaspoon pepper2 ¼ cups thinly sliced apple (about 1 ⅓ medium apples)¼ cup chopped nuts; toasted

This fresh salad is the perfect combination of fresh veggies and sweet and savory toppings.

Recipe Card

FruitNutSlaw_RecipeCard_070121.pdf

Colorful, crunchy vegetable mix in a large bowl.

Prep time: 20 minutes
Makes: 8 cups
Nutrition Facts: View label

Ingredients

5 cups thinly sliced cabbage (about 1 ½ pounds or ½ small head – try a mix of red and green)

½ cup dried fruit (try raisins or cranberries)

1 carrot, grated

⅓ cup vinegar

2 Tablespoons sugar

2 teaspoons vegetable oil

¾ teaspoon salt

½ teaspoon pepper

2 ¼ cups thinly sliced apple (about 1 ⅓ medium apples)

¼ cup chopped nuts, toasted

Directions

Wash hands with soap and water.
In a large bowl, stir together cabbage, dried fruit and carrot.
In small bowl, mix vinegar, sugar, oil, salt and pepper.
Pour vinegar mixture over cabbage mixture.
Add apple and nuts just before serving. Mix well.
Refrigerate leftovers within 2 hours.

Notes

Try thinly sliced bell pepper instead of grated carrot.
No nuts? Use roasted pumpkin or sunflower seeds.

Comments

Submitted by AngMath on Thu, 08/16/2018 - 09:00

This is a great recipe; I personally love it. It was also very well received at a Farmer's Market tasting I did not a hot day; it is sweet, crisp and cool treat. For crowds, I replace the nuts with sunflower seeds to accomodate those with nut allergies.

Submitted by tierrabonita on Thu, 04/16/2015 - 20:22

Great recipe!! So easy and fast too. We were out of carrots so used peppers. Will make this again and again.

Submitted by Jennifer Bunn (not verified) on Mon, 02/09/2015 - 13:22

I love the dressing! This is super tasty

I've adapted this recipe for a mason jar salad. I mix up the dressing and pour it into the bottom of wide mouth quart mason jar. Then I add a layer of shredded carrots, a layer of shredded cabbage, chopped apples, and then some golden raisins and dried cranberries. Since its adapted, I add spring mix greens on top and pack it down tight into the jar. Lastly, I put a mixture of almonds and walnuts and other nuts on top.

It will last this way, refrigerated, for up to a week. It might turn a little pink, just because of the red cabbage, but it still tastes great! I just pour it all out on a plate and I've got a tasty, colorful, and portable salad for lunch!

Submitted by healthnut23 on Wed, 12/14/2011 - 15:32

I really like the sweet and tangy flavor!

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