When you need to add color and crunch to a dinner plate, this fruit-filled slaw is a pleasing option. I like using Granny Smith apples in this recipe, but use any crisp apple you have on hand. Make this salad before starting your meal’s centerpiece; it benefits from having time to let the flavors blend and the cabbage soften.
Recipe information
Yield
6 or more servings
Ingredients
2
cups coarsely shredded red cabbage
8
baby carrots, quartered lengthwise
2
medium crisp apples, thinly sliced
1
/2 cup diced mango or pineapple, or halved red or green seedless grapes
1
/4 cup toasted pine nuts or 1/3 cup finely chopped walnuts or almonds
2
tablespoons flaxseed or olive oil
2
tablespoons lemon or lime juice, or to taste
1
tablespoon sesame seeds
Need to make a substitution?
Preparation
Step 1
Combine all of the ingredients in a serving bowl and stir together. Let stand for 15 minutes or so before serving.
nutrition information
Step 2
Calories: 127
Step 3
Total Fat: 8g
Step 4
Protein: 2g
Step 5
Carbohydrates: 14g
Step 6
Fiber: 3g
Step 7
Sodium: 10mg
Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved.
Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).