Apple Walnut Slaw Recipe

5 3 5
Apple Walnut Slaw Recipe
Apple Walnut Slaw Recipe photo by Taste of Home
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Apple Walnut Slaw Recipe

Read Reviews
5 3 5
Publisher Photo
A co-worker shared this recipe with me. Now it's a favorite at my house, too. Apples, walnuts and raisins are a fun way to dress up colesalw. —Joan Hallford, North Richland Hills, Texas
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 3/4 cup mayonnaise
  • 3/4 cup buttermilk
  • 4 to 5 tablespoons sugar
  • 4-1/2 teaspoons lemon juice
  • 3/4 teaspoon salt
  • 1/4 to 1/2 teaspoon pepper
  • 6 cups shredded cabbage (about 1 small head)
  • 1-1/2 cups shredded carrots (2-3 medium carrots)
  • 1/3 cup finely chopped red onion
  • 1 cup coarsely chopped walnuts, toasted
  • 3/4 cup raisins
  • 2 medium apples, chopped

Directions

Whisk together first six ingredients. In a large bowl, combine vegetables, walnuts and raisins; toss with dressing. Fold in apples.
Refrigerate, covered, until serving. Yield: 12 servings (3/4 cup each).
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Apple Walnut Slaw in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p127

Nutritional Facts

3/4 cup: 233 calories, 17g fat (2g saturated fat), 2mg cholesterol, 264mg sodium, 21g carbohydrate (14g sugars, 3g fiber), 3g protein.

  • 3/4 cup mayonnaise
  • 3/4 cup buttermilk
  • 4 to 5 tablespoons sugar
  • 4-1/2 teaspoons lemon juice
  • 3/4 teaspoon salt
  • 1/4 to 1/2 teaspoon pepper
  • 6 cups shredded cabbage (about 1 small head)
  • 1-1/2 cups shredded carrots (2-3 medium carrots)
  • 1/3 cup finely chopped red onion
  • 1 cup coarsely chopped walnuts, toasted
  • 3/4 cup raisins
  • 2 medium apples, chopped
  1. Whisk together first six ingredients. In a large bowl, combine vegetables, walnuts and raisins; toss with dressing. Fold in apples.
  2. Refrigerate, covered, until serving. Yield: 12 servings (3/4 cup each).
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Apple Walnut Slaw in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p127

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Reviews forApple Walnut Slaw

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dublinlab User ID: 1682119 159058
Reviewed Sep. 27, 2013

"Great! Lots of eye appeal. I added a little celery. I'd make again. Janet"

MY REVIEW
dublinlab User ID: 1682119 90742
Reviewed Sep. 25, 2013

"So easy, can have everything ready and make at the call . Very nice. Janet"

MY REVIEW
bwilcher User ID: 2573628 79277
Reviewed Apr. 3, 2009

"This Recipe is delisous. I made it one year with my Christmas dinner and it is requested for every family function since. Thanks to the person who submitted this keeper."

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