Here's a recipe for my springtime carrot slaw; it's a quick and easy, vegan recipe that the entire family will enjoy. Serve it cold or at room temperature.  

Ingredients:
  • 1 full head of red cabbage
  • 1 full head of green cabbage
  • Fresh apples (I like Fuji because they're sweet, but you can use any variety)
  • 2-3 lbs of fresh carrots
  • Juice of 1 lemon (squeeze fresh lemon juice over apples to prevent oxidation)
  • 1-2 cups dried cranberries (dried cherries, dates, or raisins work too)
  • 1 cup chopped walnuts, lightly toasted
Dressing:
  • 1/3 cup rice vinegar
  • 1/3 cup champagne vinegar
  • 3-4 Tbsp. sugar
  • 1 tsp. salt
  • Freshly ground black pepper
Directions:

Julienne or shred the cabbage and carrots, then toss cabbage, julienned apples, and cranberries together in a large bowl. Use a whisk to combine the dressing in a different bowl. Pour the dressing over the ingredients and toss well. Sprinkle with walnuts.

This recipe makes A LOT of slaw. You could easily half it. Also, I sometimes sprinkle a bit more vinegar if you think it looks dry because it makes so much that you have to use two bowls to mix it.

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