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Apple Coleslaw

Apple Coleslaw

This versatile coleslaw is sweet and tangy. Add cooked shrimp or chicken to make it a meal!

serves 6

  • 3 cups coarsely chopped or shredded cabbage
  • 1 unpeeled red apple, such as Fuji or Gala, cored and diced
  • 1 unpeeled Granny Smith apple, cored and diced
  • 1 medium carrot, grated
  • 1/2 red bell pepper, finely chopped, or substitute 1/2 cup chopped celery
  • 2 green onions, finely chopped, or 1/2 medium sweet onion, finely chopped
  • 1/2 cup dried cranberries or cherries (optional)


  • 1/3 cup mayonnaise
  • 1/4 cup brown sugar
  • 1 tablespoon apple cider vinegar or white balsamic vinegar
  • 1 tablespoon lemon juice, or to taste

In a large bowl, combine cabbage, red apple, green apple, carrot, red bell pepper, green onions and cranberries.

In a small bowl, mix together mayonnaise, brown sugar, vinegar and lemon juice. Make sure the brown sugar is completely dissolved. Taste and adjust  if needed; we usually add to the tartness with a little more vinegar.

Pour dressing over salad, toss, and let chill for at least 1 hour before serving.

Tips: Packaged shredded coleslaw mix work well and saves time. Use 3 to 4 cups as substitutes for fresh cabbage and shredded carrot. To keep the apples looking fresh, cut them up in advance and drop them in a bowl of lemon water. Drain and store in a zip-lock bag.


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