Red Cabbage, Apple, and Carrot Coleslaw

Red Cabbage, Apple, and Carrot Coleslaw


  • 3 cups red cabbage, thinly sliced
  • 6 carrots, peeled and thinly sliced
  • 1 Granny Smith apple, thinly sliced
  • ¼ cup sesame seeds
  • 1 tablespoon freshly grated ginger
  • ¼ cup raw apple cider vinegar
  • ¾ cup extra virgin olive oil
  • Salt and pepper to taste


  • Use a knife or food processor to chop the cabbage, carrots, and apple julienne-style.
  • Throw your sesame seeds in raw (I like using both black and white sesame seeds for contrast) or toast them lightly in a frying pan.
  • Toss julienned cabbage, carrots, apple, and sesame seeds together.
  • For the dressing, combine the ginger, vinegar, and oil and stir with a spoon or whisk.
  • Add dressing to the cabbage, carrots, and apples evenly.
  • Top with more sesame seeds (a fantastic source of Calcium!).
  • Season with salt and pepper to taste.
  • Serve immediately, or refrigerate until ready.

Posted on

November 14, 2014

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