Here are five ways to serve this versatile 3-ingredient Grape, Apple and Red Cabbage Slaw.
When I found this Grape, Apple and Red Cabbage Slaw recipe in a past issue of Food Network magazine, I knew it was something we’d like. Crunchy red cabbage, tart Granny Smith apples and sun-ripened sweet green grapes make this slaw rich in Vitamin C and oh-so- tasty!
With a bumper crop of both green and red grapes, all from three young grapevines in our back yard, I’ve been faced with the task of finding different ways to use them.
This is not your old familiar coleslaw smothered in a mayonnaise dressing. It’s crunchy, tart and sweet, all at the same time and it’s dressed with a light apple cider and honey vinaigrette that adds just the touch of sweetness needed to perfectly balance the flavours.
When could you serve this Grape, Apple and Red Cabbage Slaw?
- as a side dish to burgers
- as a main dish salad, with the addition of shredded chicken
- as a filling for tacos
- in wraps or sandwiches
- as a topping for grilled meats or fish
Shred or finely slice red cabbage, julienne a Granny Smith apple, and slice some fresh green grapes in half. (My home-grown grapes were small, so I didn’t slice them). Then toss it all with an apple cider based vinaigrette, let stand to allow the flavours to blend and enjoy! This slaw will stay crisp in the refrigerator for two to three days.
- 3 cups shredded red cabbage
- 2 cups green grapes, halved
- 1 Granny Smith apple, julienne cut
- 1/4 cup apple cider vinegar
- 1 tbsp honey
- 1 tbsp Dijon mustard
- 2 tbsp extra-virgin olive oil
- salt and pepper to taste
- Combine cabbage, grapes and apple in a large bowl.
- Whisk vinegar, honey, mustard and oil in a jar. Shake well.
- Pour dressing over the slaw and toss well. Let stand for 30 minutes and serve.
I adapted this recipe slightly from Grape, Apple and Red Cabbage Slaw in Food Network magazine, June 2016.