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Apple Cabbage Slaw (raw, vegan, gluten-free)

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Apple-Cabbage-Slaw-featureA family feast just isn’t complete without a side of cool and creamy Apple Cabbage Slaw. It’s refreshing, crunchy and healthy!

I prefer to shred my cabbage into bite size pieces and the apples give it a nice crunch.  The sweetness of the apples bring a new and interesting flavor to an otherwise traditional coleslaw.

Did you know that cabbage is a wonderful vegetable that helps with cell detoxification?  It is also known to help with headaches and gastrointestinal concerns.

If one is looking for ingredients for a low-calorie diet, cabbage is at the top of the list. One cup of cabbage only holds about 15 calories.

It also contains manganese, folate, vitamin B6, potassium, calcium and omega-3 fatty acids. Toss in a little purple cabbage and you get some anthocyanins, which are a phytochemical found in blueberries and beets.

Due to its relatively high amount of Vitamin C, cabbage also helps boost the Immune System, as well as assisting in removing toxics from the body, and playing a role in burning fat.

Important tip… Avoid buying precut cabbage, (halved or shredded) since once cabbage is cut, it begins to lose its valuable Vitamin C content.

So with all these wonderful health benefits I urge you to go ahead and dig in!  Because after all it is tasty too. :) I hope you enjoy this wonderful salad. Please keep in touch and leave a comment below. Many blessings, amie sue

Apple-Cabbage-Slaw-2Ingredients:

  • 5 cups mixed cabbage, shredded
  • 1 carrot, shredded
  • 1 organic apple, shredded
  • 3 Tbsp minced green onion
  • 3/4 cup raw mayo
  • 1/4 cup honey
  • 4 Tbsp lemon juice
  • 1/2 tsp Himalayan pink salt
  • 1/4 tsp black pepper
  • optional – toss in some raisins

Preparation:

  1. Shred the cabbage, carrots, and apples.
    • You can use a box grater, food processor with the shredding attachment, or by simply slicing it very finely with a sharp knife.
    • Place in a bowl the green onions.
  2. In a small bowl combine the mayo, honey, lemon juice, salt, and pepper.  Mix well.
  3. Toss together all ingredients, making sure all of the veggies are evenly coated.
  4. If possible, chill for at least an hour and toss thoroughly again before serving.  This will allow all the flavors to mingle and blend.  Chill overnight if you have the time (this makes the flavors soak in).

4 thoughts on “Apple Cabbage Slaw (raw, vegan, gluten-free)

  1. Frances says:

    Thanks for sharing. Looks great!

    • Lizzy says:

      Making the coleslaw as a side dish to dinner tonight and was so happy to see that I had all the ingredients to make the ‘mayo’…I don’t have a Hi-Speed blender so I did it in my food processor…the ‘mayo’ turned out great…not as smooth as I would like but very passable…I did however use the 1/2 cup measurement of olive oil from the Cafe Gratitude recipe…I found that it was a little too loose with just a 1/4 cup.
      Thank you Amie Sue, you are an invaluable resource to newbie rawbies ;D

  2. rhonda says:

    amie sue, i just made this and again i thank u and now love u even more! it mentioned carrots in the directions, but not in the ingredients so i didn’t add those, but i can do it next time. there WILL be a next time. i love it!!!

    • amie-sue says:

      Hello Rhonda,
      So happy to hear that you are enjoying this recipe. I do too! Thanks for pointing out the carrot issue, I updated the recipe. It is such a refreshing dish, I must make it soon myself. Have a blessed day! amie sue

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