GREEN APPLE COLESLAW RECIPES

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VEGAN GREEN APPLE COLESLAW | FORKS OVER KNIVES



Vegan Green Apple Coleslaw | Forks Over Knives image

Move over, cabbage: Apples make for a deliciously crunchy coleslaw in this fresh take on the classic lunch side. Featuring red grapes and a cashew-based sauce, this quick and easy dish has all the color and creaminess of traditional coleslaw with none of the cholesterol.

Provided by FORKSOVERKNIVES.COM

Total Time 30 minutes

Number Of Ingredients 10

? cup unsalted raw cashews
1 12-oz. pack shredded cabbage with carrot (coleslaw mix)
3 Granny Smith apples cut into thin strips or chopped (2 cups)
1 cup seedless red grapes halved
1 stalk celery thinly sliced (½ cup)
½ teaspoon onion powder
½ teaspoon dry mustard
½ cup unsweetened plant milk, such as almond, soy, cashew, or rice
2 teaspoons poppy seeds
Sea salt and freshly ground black pepper, to taste

Steps:

  • In a small bowl, submerge cashews in enough hot water to cover; let stand at least 15 minutes, and then drain. Set aside.
  • In a large bowl combine cabbage, apples, grapes, and celery.
  • For dressing, in a small food processor or blender combine cashews, onion powder, and mustard. With processor running, slowly add milk until mixture is creamy and smooth. Stir in poppy seeds.
  • Pour dressing over cabbage mixture; toss to coat. Season with salt and pepper.

GREEN APPLE SLAW WITH PECANS RECIPE | GUY FIERI | FOOD NETWORK



Green Apple Slaw with Pecans Recipe | Guy Fieri | Food Network image

Provided by Guy Fieri

Categories     side-dish

Total Time 35 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 13

1/2 cup plain unsweetened yogurt
1/4 cup mayonnaise 
2 teaspoons cider vinegar 
1 teaspoon honey 
1 teaspoon lemon juice 
1 pinch red pepper flakes 
Kosher salt and freshly ground black pepper 
2 Granny Smith apples, core removed and cut into thin slices 
3 cups finely sliced green cabbage 
2 cups finely sliced red cabbage 
1 cup grated carrots 
1/2 cup finely sliced sweet onions
1 cup toasted pecans, roughly chopped 

Steps:

  • In a large bowl combine the yogurt, mayo, vinegar, honey, lemon juice, red pepper flakes and some salt and pepper. Mix well to combine. Add the apples, green and red cabbages, carrots and onions. Mix together well and place in the refrigerator to allow flavors to come together and the cabbage soften slightly, 10 to 15 minutes.
  • Serve topped with the toasted pecans.

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