Skip to main content

Fruit and Nut Slaw

This fresh salad is the perfect combination of fresh veggies and sweet and savory toppings.
Colorful, crunchy vegetable mix in a large bowl.
Prep time: 20 minutes
Makes: 8 cups
Nutrition Facts: View label

Ingredients

5 cups thinly sliced cabbage (about 1 ½ pounds or ½ small head – try a mix of red and green)
½ cup dried fruit (try raisins or cranberries)
1 carrot, grated
⅓ cup vinegar
2 Tablespoons sugar
2 teaspoons vegetable oil
¾ teaspoon salt
½ teaspoon black pepper
2 ¼ cups thinly sliced apple (about 1 ⅓ medium apples)
¼ cup chopped nuts, toasted

Directions

  1. Wash hands with soap and water.
  2. Rinse or scrub fresh fruits and vegetables under running water before preparing.
  3. In a large bowl, stir together cabbage, dried fruit and carrot.
  4. In small bowl, mix vinegar, sugar, oil, salt and pepper.
  5. Pour vinegar mixture over cabbage mixture.
  6. Add apple and nuts just before serving. Mix well.
  7. Refrigerate leftovers within 2 hours.

Notes

  • Try thinly sliced bell pepper instead of grated carrot.
  • No nuts? Use roasted pumpkin or sunflower seeds.

Comments

This is a great recipe; I personally love it.  It was also very well received at a Farmer's Market tasting I did not a hot day; it is sweet, crisp and cool treat. For crowds, I replace the nuts with sunflower seeds to accomodate those with nut allergies. 

Great recipe!! So easy and fast too. We were out of carrots so used peppers. Will make this again and again.

I love the dressing! This is super tasty

I've adapted this recipe for a mason jar salad. I mix up the dressing and pour it into the bottom of wide mouth quart mason jar. Then I add a layer of shredded carrots, a layer of shredded cabbage, chopped apples, and then some golden raisins and dried cranberries. Since its adapted, I add spring mix greens on top and pack it down tight into the jar. Lastly, I put a mixture of almonds and walnuts and other nuts on top.

It will last this way, refrigerated, for up to a week. It might turn a little pink, just because of the red cabbage, but it still tastes great! I just pour it all out on a plate and I've got a tasty, colorful, and portable salad for lunch!

I really like the sweet and tangy flavor!

You might also like...

Recipes A to Z (without photos)

Cranberry-Orange Relish
Bowl of cranberry relish served with a pancake.

Cranberry-Orange Relish

Serve with this sweet-tart relish with dinner, breakfast or as a tasty snack.
Prepare:
15 minutes
Makes:
2 ½ cups
Refrigerator Pickled Vegetables
Glass jars of peppers, garlic, asparagus and carrots in pickling brine.

Refrigerator Pickled Vegetables

Make your own crispy pickled vegetables at home with this simple recipe.
Prepare:
20 minutes
Makes:
2 pints or 1 quart
Slow Cooker Pulled Pork
Plate of tender shredded pork.

Slow Cooker Pulled Pork

This easy Pulled Pork recipe is made with pork shoulder and spices from your pantry. Slow cooking is a simple way to create tender and juicy pork for many different meals.
Prepare:
15 minutes
Cook:
7 to 9 hours
Makes:
5 cups
Great Gazpacho Soup
Small bowl of tomato based chunky vegetable soup.

Great Gazpacho Soup

Homemade tomato-based chilled soup with hints of lemon and garlic.
Prepare:
10 minutes
Makes:
4 cups
Lentil Soup
Bowl of green lentil soup.

Lentil Soup

A warm and savory lentil soup seasoned with garlic, chili powder, and cumin.
Prepare:
10 minutes
Cook:
30 minutes
Makes:
6 cups
Farmers Market Salsa
Colorful vegetable bean salsa.

Farmers Market Salsa

Fresh homemade salsa with the perfect hint of spice and lime.
Prepare:
15 minutes
Makes:
4 cups