Salads
A creamy coleslaw with apples and raisins, inspired by Cathy Fisher’s mother’s recipe.
Serves
6 (about 8 cups salad)
Prep time
About 20 minutes
Cook time
0 minutes
Ingredients
- For the salad:
- 3 cups chopped green cabbage
- 1¾ cups grated carrots (1–2 medium)
- 1½ cups diced apple (1–2 medium), peeled or unpeeled
- 1 cup chopped red cabbage
- ½ cup raisins
- ¼ cup finely chopped red onion
- For the dressing:
- ½ cup water
- ½ cup cooked white beans, drained and rinsed
- 2 tablespoons Dijon or stone-ground mustard
- 1 tablespoon apple cider vinegar
- 1 medium clove garlic, sliced
Instructions
- Place the cabbage, carrots, apple, raisins, and onion in a large bowl.
- Blend the dressing ingredients until smooth. Pour over the salad and toss well.
Notes
- Choose raisins without added oil or sugar.
- For variation, add thinly sliced radish, celery, or fennel, or chopped bell pepper, broccoli, cauliflower, or pineapple.
Source: NuSci legacy recipe archive. External reference: www.straightupfood.com