Apple Ginger Coleslaw
One of the best things about fall and winter fruits are the apples. Fujis are my favorite, and adding a tasty fruit is a great way to eat more veggies. This is a coleslaw that I make regularly through the winter when cabbage and apples are both economical and seasonal. The grated ginger is the secret ingredient, and elevates the flavor. With no mayonnaise in the dressing, this coleslaw is fat free.
Apple Ginger Coleslaw
makes about 3 cups
2 cups of thinly sliced cabbage
1/2 cup grated carrot
1 apple, cored and cut into bite sized pieces
dressing:
1/4 cup orange juice
1 T lemon juice
1 teaspoon mustard
1-3 teaspoons honey (to taste)
1 teaspoon grated fresh ginger
pinch of salt
Whisk all of the dressing ingredients together and pour over the salad. Toss and make sure all of the apple pieces are coated. Let sit for 10 minutes to soften the crunchiness of the cabbage slightly.
posted at Tammy’s Recipes
Oooh, this looks incredible. I’m definitely going to have to give it a try, as it incorporates many of our favorite ingredients. Thanks for sharing!
Thanks! I am a nursing mama with a baby allergic to soy and milk so this recipe work perfect. I can eat cole slaw again – yeah!
That sounds wonderful! I am absolutely adding that to my “to make” list…even if I’m the only one who will eat it.
Thanks for sharing.
This looks great! I am bookmarking it now!
This stuff rocks! Just made it last night and am having leftovers for lunch today. Thanks for the recipe.
Tina and everyone, glad to hear the enthusiasm for this recipe. It’s one of my favorites. I also make a version of orange coleslaw that I plan to post later. Thanks for the comments.
-E