This fruity red coleslaw salad adds great color to any plate. It benefits from having time to stand, allowing the flavors blend and for the cabbage to soften, so prepare it before making your main dish. It goes well with most any kind of meal, lending a nice contrast to spicy and hearty dishes. Photos by Rachael Braun.
Serves: 6 or more
- 2 cups coarsely shredded red cabbage
- ½ cup shredded carrots, or 8 baby carrots, quartered lengthwise
- 2 medium crisp apples, cored, cut into quarters, and thinly sliced
- ½ cup finely diced mango or pineapple, or halved red or green seedless grapes
- ⅓ cup finely chopped walnuts or almonds
- 2 tablespoons olive oil
- 1 tablespoon maple syrup or agave nectar, or to taste
- 2 tablespoons lemon or lime juice, or to taste
Combine all of the ingredients in a serving container and stir together. Let stand for 15 minutes or more before serving.
JennyG says
I was happy to see this recipe - I have my own version of a red slaw that my husband really loves. I add shredded red beets (wrap them in a towel after shredding to prevent them from turning it all beet red). I have made it with mango and also with papaya. Instead of nuts, I add fresh green soybeans which look really pretty mixed with the reds and purples - and I use unfiltered flax seed oil instead of olive oil to provide those important omega 3 fatty acids!
Nava says
That sounds amazing, Jenny. Thanks for the tip on blotting the beets — I never would have thought of that. And the addition of edamame boosts the protein content of the salad.