Publisher Photo
Publisher Photo
For family gatherings and potlucks I am usually expected to bring a salad as they're my specialty. The unusual combination of shredded cabbage, red apples, carrots and celery, make this recipe a conversation starter and crowd-pleaser. —Kathy Rairigh, Milford, Indiana
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 7 cups shredded cabbage
  • 2 medium red apples, shredded
  • 2 medium carrots, shredded
  • 3/4 cup dried cranberries
  • 1 tablespoon celery seed
  • 1/4 cup cider vinegar
  • 2 tablespoons sugar
  • 2 tablespoons finely chopped onion
  • 1 teaspoon salt
  • 1 teaspoon ground mustard
  • 1/2 cup canola oil

Directions

In a large bowl, combine the cabbage, apples, carrots, cranberries and celery seed.
Place the vinegar, sugar, onion, salt and mustard in a food processor; cover and process until pureed. While processing, gradually add oil in a steady stream. Drizzle over cabbage mixture and toss to coat.
Refrigerate for at least 2 hours. Toss before serving. Yield: 12 servings (3/4 cup each).
Originally published as Sweet & Tart Slaw in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p244

Nutritional Facts

3/4 cup: 144 calories, 10g fat (1g saturated fat), 0 cholesterol, 212mg sodium, 15g carbohydrate (10g sugars, 2g fiber), 1g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.

Popular Videos

  • 7 cups shredded cabbage
  • 2 medium red apples, shredded
  • 2 medium carrots, shredded
  • 3/4 cup dried cranberries
  • 1 tablespoon celery seed
  • 1/4 cup cider vinegar
  • 2 tablespoons sugar
  • 2 tablespoons finely chopped onion
  • 1 teaspoon salt
  • 1 teaspoon ground mustard
  • 1/2 cup canola oil
  1. In a large bowl, combine the cabbage, apples, carrots, cranberries and celery seed.
  2. Place the vinegar, sugar, onion, salt and mustard in a food processor; cover and process until pureed. While processing, gradually add oil in a steady stream. Drizzle over cabbage mixture and toss to coat.
  3. Refrigerate for at least 2 hours. Toss before serving. Yield: 12 servings (3/4 cup each).
Originally published as Sweet & Tart Slaw in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p244

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