Apple-Carrot Slaw

This is a light, tangy, highly seasoned slaw made with cabbage and our homemade spice blend.

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  • Servings: 20 servings (about 16 cups)

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  • 3 large Granny Smith apples
  • 1/4 cup plus 2 tablespoons fresh lemon juice
  • One 2-pound head Savoy cabbage—halved, cored and shredded
  • 6 large carrots, cut into thin matchsticks
  • 12 large scallions, minced
  • 1/2 cup chopped fresh parsley
  • 1/2 cup plus 1 tablespoon apple juice
  • 1/2 cup plus 1 tablespoon cider vinegar
  • 1/4 cup plus 2 tablespoons olive oil
  • 3 tablespoons Home Spice Mix
  • 2 teaspoons salt
  • 1 teaspoon freshly ground pepper

How to make this recipe

  1. Thinly slice the apples. Cut the slices into matchsticks and transfer to a bowl. Add the lemon juice and toss well. Add the cabbage, carrots, scallions and parsley.

  2. In a medium bowl, whisk together the apple juice, vinegar, olive oil, Home Spice Mix, salt and pepper. Pour the dressing over the slaw and toss well. Serve at room temperature or chilled.

Make Ahead

The slaw can be refrigerated for up to 1 day.

Contributed By Published June 1997

492682 recipes/apple-carrot-slaw 2013-12-06T23:08:51+00:00 David Page fall|summer|barbecue-cookout|dinner-party|salads|side-dishes|20-for-a-crowd|basic-easy|fast|healthy|make-ahead|no-cook|vegetarian june-1997,david page,home restaurant,drovers tap room,apple and carrot slaw,fruit slaw,cabbage slaw recipes,apple-carrot-slaw 492682

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