I originally created this as a condiment for turkey burgers, but the leftovers quickly became my favorite part. You can add sunflower seeds, peanuts, almonds, chicken, shrimp, or tofu to enjoy the slaw as a main dish. It’s also perfect as a topping for burgers, chicken, fish, or tofu.

APPLE AND RED CABBAGE SLAW

I originally created this as a condiment for turkey burgers, but the leftovers quickly became my favorite part. You can add sunflower seeds, peanuts, almonds, chicken, shrimp, or tofu to enjoy the slaw as a main dish. It’s also perfect as a topping for burgers, chicken, fish, or tofu.

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Prep Time 30 minutes mins

Total Time 30 minutes mins

Course Salad, Side Dish

Servings 8 1/2 cup servings

Equipment

• medium ceramic (or any heat-proof) bowl
• small saucepan

Ingredients

  

• 2 cups shredded purple cabbage about one small head
• 1 Honeycrisp apple chop into matchsticks and slice in half
• ½ cup flat-leaf parsley chopped
• ¼ cup apple cider vinegar
• 3 Tablespoons canola oil
• 1 Tablespoon granulated sugar or sugar substitute equivalent
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper

Instructions

 

• Place cabbage, apples, and parsley in a medium ceramic (or any heat-proof) bowl.
• Place a small saucepan over high heat. Add vinegar, oil, sugar (or sugar equivalent), salt, and pepper to the pan. Stir constantly to dissolve sugar.
• Once dissolved, pour the mixture over the cabbage, apples, and parsley. Stir well to combine.
• Use as a condiment or add any desired additions and enjoy.
• Place extra in a covered container in the refrigerator for up to one week.

Notes

Optional additions: sunflower seeds, peanuts, almonds, chicken, shrimp, tofu