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Apple-Carrot Slaw

  • SERVINGS: 20 servings (about 16 cups)
  • FAST

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

Plus: More Vegetable Recipes and Tips

  1. 3 large Granny Smith apples
  2. 1/4 cup plus 2 tablespoons fresh lemon juice
  3. One 2-pound head Savoy cabbage—halved, cored and shredded
  4. 6 large carrots, cut into thin matchsticks
  5. 12 large scallions, minced
  6. 1/2 cup chopped fresh parsley
  7. 1/2 cup plus 1 tablespoon apple juice
  8. 1/2 cup plus 1 tablespoon cider vinegar
  9. 1/4 cup plus 2 tablespoons olive oil
  10. 3 tablespoons Home Spice Mix
  11. 2 teaspoons salt
  12. 1 teaspoon freshly ground pepper
  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.
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