Apple Cabbage Slaw

Though popular for summer cookouts, slaw is a dynamite vegan side dish any time you have a hungry crowd over. Best yet, you can make this healthy low fat slaw ahead of time and let it develop its flavors in the refrigerator or even freeze it for up to 2 months. Serve vegan slaw with your favorite vegan main course meals.
Though popular for summer cookouts, slaw is a dynamite vegan side dish any time you have a hungry crowd over. Best yet, you can make this healthy low fat slaw ahead of time and let it develop its flavors in the refrigerator or even freeze it for up to 2 months. Serve vegan slaw with your favorite vegan main course meals.

Apple Cabbage Slaw

Serves 8

Ingredients:

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• 1/2 cup water

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• 1/2 cup apple cider vinegar

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• 1/4 cup granulated sugar

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• 1/2 teaspoon celery seeds

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• 1/2 teaspoon mustard seeds

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• 3 cups shredded Napa cabbage

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• 2 cups shredded Pink Lady, Braeburn of other firm, sweet apple

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• 1 cup shredded carrots

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• Salt and freshly ground black pepper to taste

Directions:

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1. In a small pan over medium heat, stir together water, vinegar, sugar, celery seeds, and mustard seeds, stirring until sugar dissolves.

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2. Bring to a low boil then remove from heat and let cool to room temperature.

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3. Meanwhile, combine cabbage, apple, and carrots in a large bowl. Add vinegar mixture and toss to coat well. Season with salt and pepper.

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4. Cover and refrigerate for up to 2 days or freeze in a freezer-safe container for up to 2 to 3 months.

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