Mixed Cabbage Apple Coleslaw
This Mixed Cabbage Apple Coleslaw is a colorful, crunchy side dish bursting with flavor!
Servings: 4 servings
Ingredients
- 2 cups red cabbage (shredded)
- 2 cups green cabbage (shredded)
- 1 cup carrots (julienned)
- 1 each apple (grated, about 1/2 cup)
- 1/2 cup mixed seeds (pepitas, sunflower, poppy, and sesame seeds)
- 1 jar Litehouse coleslaw dressing (13oz/384mL)
- 1 tablespoon lemon juice
Instructions
- Begin by shredding the red and green cabbage. You can use a sharp knife or a food processor for this task; just ensure the pieces are of similar size for even mixing. Next, julienne the carrots into thin strips, and set them aside.
- Using a box grater or a food processor, grate the apple. If you prefer a more subtle apple flavor, you can peel it before grating, but leaving the skin on adds some extra color and nutrients.
- In a large mixing bowl, combine the shredded red cabbage, green cabbage, julienned carrots, and grated apple. Toss them together gently to mix the colors and textures.
- Sprinkle in the mixed seeds, ensuring they are evenly distributed throughout the coleslaw. This will add a delightful crunch and depth of flavor to the dish.
- Pour the Litehouse coleslaw dressing over the mixture, followed by the tablespoon of lemon juice. The lemon juice not only adds a bright flavor but also helps to keep the apple from browning.
- Using a serving spoon, gently toss everything together until the vegetables are well coated with the dressing. Taste and adjust seasoning if desired, then serve immediately or refrigerate for later enjoyment.
Equipment
- Sharp Knife
- Box Grater or Food Processor
- Large Mixing Bowl
- Serving spoon
Notes
- Store coleslaw in an airtight container in the refrigerator.
- Best enjoyed within 3-5 days for optimal freshness.
- If the coleslaw seems too dry after storing, add a little more dressing or lemon juice before serving.