Recipes: Side Dishes

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Apple Slaw

appleslawRecipe submitted by Kim V. of Caldwell, NJ, for the Mambolicious Recipe Contest of 2009.


  • 4 cups finely shredded savoy cabbage
  • 2 fuji apples, shredded
  • 1 cup finely chopped, curly leaf kale
  • 10 radishes, shredded
  • 1 cup dried, fruit-juice-sweetened cranberries
  • 3 Tbsp. Brown Cow Cream Top Plain yogurt
  • 1 Tbsp. ground cinnamon
  • 1/2 tsp. sea salt
  • 1/4 tsp. ground black pepper

  1. Using a sharp kitchen knife, finely shred the cabbage. Set aside in a large bowl.
  2. Separate the kale leaves from the stem; discard of the stems. Finely chop kale into very small pieces. Add to the cabbage.
  3. Using the largest hole on a box grater, grate the apples and radishes. Add to the cabbage and kale. Using a fork, toss well, to combine all ingredients.
  4. Stir in plain yogurt.
  5. Add in cinnamon, salt, pepper and cranberries, stirring until all ingredients are well incorporated.
  6. May be served at room temperature or chilled.

Chef’s Notes: Be sure that the cabbage is shredded into fine ribbons. If fruit-sweetened-cranberries are not available, an equal amount of raisins may be substituted.
This dish may be stored in the refrigerator for up to 2 days, covered tightly with plastic wrap.

Prep time: 15 min

Cook time: 0

Servings: 8

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