Cabbage Cucumber Apple Slaw Recipe

Posted on 20th of September, 2011 by Lévana

Look what happened to coleslaw! Well, why not? A slaw being nothing more than shredded cabbage as the first building block—have fun adding all the good stuff, with minimal effort on your part, thanks to the food processor. I can’t tell you enough how good and good-for-you green apples are in salads and side dishes! You want this salad to be pale green and white, so nothing brightly colored such as carrots or red peppers or radishes!

Ingredients:

1 small head cabbage or nappa, shredded thin (slicing disk)

4 ribs celery, peeled and grated (slicing disk)

1 seedless cucumber, grated coarse (shredding disk)

2 Granny Smith (green) apples, unpeeled, cored, and grated coarse (shredding disk)

1 bunch scallions, sliced very thin

1 bunch dill, minced (chopping blade)

Dressing:

½ cup olive oil

¼ cup unfiltered apple cider vinegar (health food stores)

2 tablespoons prepared white horseradish, or 2 tablespoons wasabi diluted in a little

cold water

Salt and white pepper to taste

2 tablespoons sugar

Instrcutions:

Place all the vegetables in a mixing bowl. Mix the dressing ingredients thoroughly and pour over the mixture. Toss gently so as not to extract moisture. Store refrigerated in glass jars. Makes about 2 quarts. Serve at room temperature.

Variations:

•      Throw in some grated daikon, or some sliced endive or fennel.

•      Thrown in some diced orange or grapefruit slices.

Filed under: Apples Recipes, Cabbage recipes, Cucumber Recipes, Dairy-Free Recipes, Gluten Free Recipes, Kosher Recipes, Recipes, Salad Recipes

6 Responses

1. Beth Bross, on September 21, 2011 at 1:35 pm Said:

   How do you get the recipes to print out? When you specify vinegar do you mean white vinegar or another type? Might you consider adding how many people each recipe will serve? I enjoy your web site very much & have shared it with several people. Shana Tova to you & your family.

   Beth Bross

   Reply ↓
2. Lévana, on September 21, 2011 at 1:59 pm Said:

   Hi Beth,

   The type vinegar is clearly listed in the recipe, why not just follow the recipe?
   All my recipes, across the board, make 8 ample servings. All my soups across the board make a dozen ample servings.

   Reply ↓
3. Beth Bross, on September 21, 2011 at 2:41 pm Said:

   Sorry about the type vinegar. I wasn’t paying close attention. How do I print just the recipe?

   Thanks,
   Beth

   Reply ↓
4. Lévana, on September 21, 2011 at 2:59 pm Said:

   I’m very low-tech, I know they can be printed, but I am not the right person to ask. Still my guess is, just cut and paste

   Reply ↓
5. Sarah, on September 13, 2012 at 10:04 pm Said:

   Can I make this in advance? Don’t the apples turn brown?

   Reply ↓
   • Lévana, on September 13, 2012 at 10:55 pm Said:

     Sarah, 2-3 days in advance is OK. The apples turn brown only if you leave them exposed, but if you follow the directions, and put the dressing in right away, they will be protected.