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Southwestern Apple Slaw

Southwestern Apple Slaw
Three varieties of apples add color and crunch to this special coleslaw. It has a nice balance of both sweet and spicy flavors.
10-12 ServingsPrep: 35 min. + chilling

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.
© Taste of Home 2013

2 of 2

Southwestern Apple Slaw (continued)

Directions (continued)

  • 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.
Nutrition 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.
© Taste of Home 2013