This fresh salad is the perfect combination of fresh veggies and sweet and savory toppings.
Fruit and Nut Slaw

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
- Wash hands with soap and water.
- Rinse or scrub fresh fruits and vegetables under running water before preparing.
- In a large bowl, stir together cabbage, dried fruit and carrot.
- In small bowl, mix vinegar, sugar, oil, salt and pepper.
- Pour vinegar mixture over cabbage mixture.
- Add apple and nuts just before serving. Mix well.
- Refrigerate leftovers within 2 hours.
Notes
- Try thinly sliced bell pepper instead of grated carrot.
- No nuts? Use roasted pumpkin or sunflower seeds.
You might also like...
Cucumber Yogurt Dip

Cucumber Yogurt Dip
Quick and flavorful dip with Greek yogurt, mint and garlic. Perfect for snacks and party appetizers!
Prepare:
15 minutes
Makes:
1 ¼ cup
Cherry Scones

Cherry Scones
Warm and buttery treat combining whole-wheat flour, tart cherries and buttermilk. Perfect for breakfast or on the go.
Prepare:
5 minutes
Cook:
20 minutes
Makes:
10 scones
Prepare:
15 minutes
Cook:
20 minutes
Makes:
5 cups
Black Bean Brownies (without flour)

Black Bean Brownies (without flour)
Black beans are the special ingredient in these moist and not-too-sweet brownies.
Prepare:
20 minutes
Cook:
25 minutes
Makes:
16 pieces
Whole-Wheat Quick Bread

Whole-Wheat Quick Bread
Warm and comforting whole wheat bread in about an hour.
Prepare:
10 minutes
Cook:
45 minutes
Makes:
16 pieces
Baked Apple and Cranberries

Baked Apple and Cranberries
Warm apples and cinnamon combined with sweet-tart cranberries make this flavorful low-sugar dessert!
Prepare:
5 minutes
Cook:
5 minutes
Makes:
1 Apple
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.
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!