Fruit and Nut Slaw
Maine SNAP-Ed
8 portions
20mThis salad is great way to celebrate fall and winter produce, offers an excellent source of Vitamins A and C, and is a good source of dietary fiber. Try a combination or red, green, and purple cabbage for an even more colorful dish, or choose the lowest cost option to save money.
What you will need
5 cups (about 1 1/2 pounds, or 1/2 head) thinly sliced cabbage
1 carrot, grated
1/2 cup dried fruit of choice (raisins, cranberries, currants, etc.)
1/3 cup vinegar (apple cider is a good option)
2 Tablespoons sugar or honey
2 teaspoons vegetable oil
3/4 teaspoons salt
1/2 teaspoon black pepper
2 1/4 cups thinly sliced apple (about 1 1/3 medium apples)
1/4 cup chopped nuts or sunflower seeds, toasted
(Nutritional facts 75 calories, 3 g fat, 12.55 g carbohydrates, 1.6 g protein, undefined mg cholesterol, 103 mg sodium)How to cook
1
Wash all produce, surfaces, and your hands thoroughly.
2
Thinly slice cabbage and apple.
3
Peel carrot if desired and grate.
4
Mix cabbage, dried fruit and carrot in a large bowl. Use tongs or clean hands.
5
In small bowl, mix vinegar, sugar or honey, oil, salt and pepper.
6
Pour vinegar mixture over cabbage mixture.
7
Toss all ingredients gently.
8
Refrigerate leftovers within 2 hours.
9
Comments