Ingredients
Scale
- 2 cups shredded green cabbage
- 2 cups shredded red cabbage
- 2 large carrots, shredded
- 2 medium apples (Honeycrisp or Gala), sliced
- 1/2 cup sliced toasted almonds
- 1/2 cup dried cranberries
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- 1 small garlic clove, minced
- Salt and pepper, to taste
Instructions
- Shred the green and red cabbage and peel/shred the carrots.
- Slice the apples thinly and toss them with lemon juice to prevent browning.
- Toast the sliced almonds in a dry pan over medium heat until golden.
- In a large bowl, combine the shredded vegetables, apples, toasted almonds, and dried cranberries with chopped parsley.
- In a small bowl, whisk together the dressing ingredients until well combined.
- Pour the dressing over the slaw mixture and toss gently to coat.
- Let it rest for 10–15 minutes before serving to enhance flavors.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: Approximately 1 cup (150g)
- Calories: 180
- Sugar: 12g
- Sodium: 55mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg