Name: Crunchy Apple & Rainbow Vegetable Slaw with Cabbage, Carrots & Maple Dijon Dressing
Prep time: 15 min
Total time: PT-497780H33M37S
Cuisine: American
Ingredients: 4 cups green cabbage, finely shredded (300 g); 2 cups red cabbage, finely shredded (160 g); 2 large carrots, julienned or grated (180 g); 1 red bell pepper, thinly sliced (150 g); 1 yellow bell pepper, thinly sliced (150 g); 1 large crisp apple, thinly sliced or julienned (180 g); ½ cup fresh parsley, chopped (15 g); ⅓ cup roasted sunflower seeds (45 g); 3 tbsp extra-virgin olive oil (45 ml); 2 tbsp apple cider vinegar (30 ml); 1½ tbsp pure maple syrup (30 ml); 1 tbsp Dijon mustard (15 g); 1 tbsp fresh lemon juice (15 ml); 1 small garlic clove, finely minced (3 g); ½ tsp salt (3 g); ¼ tsp black pepper (0.5 g)

Description

A colourful, fresh slaw packed with crisp green and red cabbage, carrots, bell peppers, juicy apple and roasted sunflower seeds, all tossed in a bright maple Dijon dressing. This easy no-cook salad is perfect for lunches, family meals, picnics, barbecues and colourful side dishes.

Ingredients

For the Slaw:

4 cups green cabbage, finely shredded (300 g)

2 cups red cabbage, finely shredded (160 g)

2 large carrots, julienned or grated (180 g)

1 red bell pepper, thinly sliced (150 g)

1 yellow bell pepper, thinly sliced (150 g)

1 large crisp apple, thinly sliced or julienned (180 g)

½ cup fresh parsley, chopped (15 g)

⅓ cup roasted sunflower seeds (45 g)

For the Maple Dijon Dressing:

3 tbsp extra-virgin olive oil (45 ml)

2 tbsp apple cider vinegar (30 ml)

1½ tbsp pure maple syrup (30 ml)

1 tbsp Dijon mustard (15 g)

1 tbsp fresh lemon juice (15 ml)

1 small garlic clove, finely minced (3 g)

½ tsp salt (3 g)

¼ tsp black pepper (0.5 g)

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Instructions

1. Add the green cabbage, red cabbage, carrots, red bell pepper, yellow bell pepper, apple, parsley and roasted sunflower seeds to a large mixing bowl. Toss gently to distribute the ingredients evenly without bruising the apple or vegetables.

2. In a small bowl or jug, whisk together the extra-virgin olive oil, apple cider vinegar, maple syrup, Dijon mustard, lemon juice, minced garlic, salt and black pepper until the dressing is smooth and well combined.

3. Pour the maple Dijon dressing over the prepared vegetables and apple. Toss thoroughly until everything is lightly and evenly coated with the dressing.

4. Allow the slaw to rest for 10–15 minutes before serving. This gives the flavours time to come together while the cabbage, carrots and peppers retain their fresh crunch.

5. Toss the slaw once more just before serving. Add a little extra chopped parsley or sunflower seeds if desired. Serve chilled or at cool room temperature.

Notes

Thinly shred and slice the vegetables evenly so every ingredient mixes well and the slaw is easy to eat. Choose a crisp, firm apple that holds its shape after slicing. If preparing the slaw well in advance, keep the roasted sunflower seeds separate until shortly before serving to preserve their crunch. Rest the dressed slaw for 10–15 minutes so the flavours blend without making the vegetables overly soft. Prepare the vegetables and dressing separately ahead of time, then combine them closer to serving. Pumpkin seeds or another crunchy seed can be substituted for sunflower seeds. Adjust the maple syrup, lemon juice or apple cider vinegar to suit your preferred balance of sweetness and acidity. The slaw is best enjoyed fresh while the vegetables are at their crunchiest. Store leftovers covered and refrigerated, then toss well before serving. Serve alongside grilled vegetables, roasted dishes, sandwiches, wraps or family-style meals. For a simple lunch, serve a generous bowl on its own or pair it with your favourite protein.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Salad
Method: No-Cook
Cuisine: American