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Southwestern Apple Slaw Recipe

Three varieties of apples add color and crunch to this special coleslaw. It has a nice balance of both sweet and spicy flavors.

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Southwestern Apple Slaw Recipe

Prep: 35 min. + chilling

Yield: 10-12 Servings

35 35

Ingredients

1 each medium red, green and yellow apple, julienned
1-1/2 teaspoons lemon juice
4 cups shredded green cabbage
1 cup shredded red cabbage
1/4 cup chopped red onion
1 can (15 ounces) black beans, rinsed and drained
1 cup (4 ounces) shredded cheddar cheese
3 tablespoons mayonnaise
2 tablespoons cider vinegar
2 tablespoons thawed apple juice concentrate
2 tablespoons vegetable oil
1 jalapeno pepper, seeded and chopped
1 tablespoon honey
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon ground cinnamon
1 medium ripe California Avocado, peeled and diced
1/2 cup chopped walnuts, toasted
1 tablespoon minced fresh parsley

Directions

In a large bowl, toss apples and lemon juice. Add cabbage and onion. Stir in beans and cheese.
For dressing, in a small bowl, whisk the mayonnaise, vinegar, apple juice concentrate, oil, jalapeno, honey, pepper flakes and cinnamon. Pour over cabbage mixture and gently toss to coat. Cover and refrigerate for at least 1 hour.
Just before serving, stir in avocado. Sprinkle with walnuts and parsley. Yield: 10-12 servings.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 1 serving (1 cup) equals 204 calories, 13 g fat (3 g saturated fat), 11 mg cholesterol, 150 mg sodium, 17 g carbohydrate, 4 g fiber, 6 g protein.

Originally published as Southwestern Apple Slaw in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p232