• Lara Flanagan


This appleslaw is the bomb. The kids and I love it, the dressing is creamy and decadent and the apple adds a crispy crunch to a very-hard-to-stop-at-one-bowl salad. It is also very easy to make and keeps well in the fridge.

Apple Slaw

½ red cabbage – thinly sliced

½ white cabbage – thinly sliced

4 green apples – cored and cut into matchsticks

½ cup apple cider vinegar

4 tablespooons Dijon mustard

4 tablespoons maple syrup

1 cup olive oil

1 cup cashews – soaked at least 4 hours

Salt and pepper

Combine cabbages and apples in large bowl

Blend all dressing ingredients until ultra smooth.

Toss all slaw ingredients until coated with dressing.

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