Sweet and Pungent Apple and Cabbage Slaw
Published January 9, 2012
Andrew Scrivani for The New York Times
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
3 tablespoons fresh lemon juice
2 teaspoons apple cider vinegar
1 tablespoon mild honey
Salt to taste
2 teaspoons Dijon mustard
3 tablespoon grapeseed or canola oil
¼ cup plain low-fat yogurt
1 large carrot (about 4 ounces)
2 ribs celery
6 radishes
¼ medium red cabbage (about ½ pound)
2 apples, preferably tart ones like Granny Smith or Pink Lady, quartered and cored
1 to 2 ounces feta cheese, crumbled (optional)
Nutritional analysis per serving (6 to 8 servings)
13 grams carbs; 6 milligrams cholesterol; 117 calories; 4 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 7 grams fat; 2 grams fiber; 301 milligrams sodium; 2 grams protein; 9 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Whisk together the lemon juice, vinegar, salt, mustard, oil and yogurt.
- Step 2
Shred the carrot, celery, radishes, cabbage and apples. I use a food processor for this, but you can also use a box grater, and for the cabbage you can use a chef’s knife. Toss immediately with the dressing. Serve topped with crumbled feta if desired.
Advance preparation: This will keep for 4 or 5 days in the refrigerator.
Private Notes
Comments
I made it without radishes or celery and I love it. The only problem is I made a lot (we had the cabbage!) and the apples don't last like the rest. They are getting mushy after 2 days. I think next time if I make a lot I will add the apples as we go.
Mae this without yogurt or cheese (vegan), and it was delicious. I chopped apples and celery and used box grater for other veggies. Consistency was fine.
This is wonderful, even with a sweeter in-season apple! Made with sour cream instead of yogurt because that was on hand, even my daughters-who-hate-cabbage ate it.
This is my absolute favorite slaw recipe. I omit radishes because I never have them on hand, but otherwise I make the recipe as written, though I love to add some chopped toasted pecans just before serving. I make a double batch and enjoy it all week. Thank you for this fabulous recipe, Martha Rose Shulman!
My favorite slaw. I throw in a handful of chopped walnuts. I make it as the recipe calls it which is perfect.
I've made this three times now and I like it every time! This is the best slaw to make with red cabbage. Sweet but not too sweet and the dressing goes really well with all the ingredients.