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Sweet and Pungent Apple and Cabbage Slaw

Serves: 6 to 8

Source: New York Times



  • 3 tablespoons Fresh Lemon Juice

  • 2 teaspoons Apple Cider Vinegar

  • 1 tablespoon Mild Honey

  • Salt (to taste)

  • 2 teaspoons Dijon Mustard

  • 3 tablespoons Grapeseed or Canola Oil

  • .25 cup Plain Low-Fat Yogurt


  • 1 Large Carrot ((about 4 ounces))

  • 2 ribs Celery

  • 6 Radishes ((about .5 pounds))

  • 2 Apples (preferably tart ones like Granny Smith or Pink Lady, quartered and cored)

  • 1 to 2oz Feta Cheese (crumbled) (optional)


Advance preparation: This will keep for 4 or 5 days in the refrigerator.



Whisk together the lemon juice, vinegar, salt, mustard, oil and yogurt.


Shred the carrot, celery, radishes, cabbage and apples. I use a food processor for this, but you can also use a box grater, and for the cabbage you can use a chef’s knife. Toss immediately with the dressing. Serve topped with crumbled feta if desired.

#salad #apple #cabbage

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