Cabbage apple slaw

Fresh mint adds a fresh zip to this mixture.

6-8 servings/10 min

Prep 10 min / Cook 0 min

This tangy and slightly spicy slaw is a great way to spark up those winter night’s dinners. Fresh mint adds zip to this mixture while the cranberries and carrot add a touch of sweetness.

  • 4 cups (1 L) thinly sliced cabbage (about 1/2 a small cabbage)
  • 1 carrot, shredded
  • 1/3 cup (75 mL) dried cranberries
  • 3 tbsp (45 mL) cider vinegar
  • 2 tsp (10 mL) canola oil
  • 1/2 tsp (2 mL) each granulated sugar and celery seed
  • 1/2 tsp (2 mL) hot pepper sauce
  • 1/4 tsp (1 mL) fresh ground pepper
  • 3 tbsp (45 mL) chopped walnuts or pecans
  • 1 large apple
  • 2 tbsp (25 mL) chopped fresh mint
  1. In a large bowl, toss together cabbage, carrot and cranberries; set aside.
  2. In a small bowl, whisk together vinegar, oil, sugar, celery seed, hot pepper sauce and pepper. Drizzle over cabbage mixture and add walnuts.
  3. Grate apple and add to salad. Sprinkle with mint and toss well to coat.

Tip: If your family doesn’t enjoy a little heat reduce the hot pepper sauce to 1/4 tsp (1 mL) or omit it entirely.

Nutritional info per serving (1 of 6)
  • Calories 101
  • Protein 2 g
  • Total Fat 4 g
    Saturated Fat 0 g
    Cholesterol 0 mg
  • Carbohydrates 16 g
    Fibre 3 g
    Total sugars 11 g
    Added sugars 0 g
  • Sodium 30 mg
  • Potassium 209 mg

Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2015.

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