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Ingredients

5 cups thinly sliced cabbage (about 1 1/2 pounds or 1⁄2 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 pepper
2 ¼ cups thinly sliced apple (about 1 1/3 medium apples)
¼ cup chopped nuts, toasted

Directions

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

Notes

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

Paid for in part by Oregon SNAP. OSU Extension Service prohibits discrimination in all its programs, services, activities and materials. This institution is an Equal Opportunity Provider and Employer.       

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Makes:
8 cups
Prep time:
20 minutes
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