Ingredient Checklist


Instructions Checklist
  • In a large bowl, combine cabbage, carrot, and 2 teaspoons salt. Place in a colander; let stand for 1 hour or until the vegetables wilt. Rinse cabbage mixture with cold water; drain. Place cabbage mixture in a salad spinner; cover and spin to remove any excess water. Return cabbage mixture to large bowl. Stir in apple and green onion.

Instructions Checklist
  • For dressing, in a small bowl, combine vinegar, honey, mustard, celery seeds and 1/2 teaspoon salt. Whisk in the olive oil until mixture is slightly thickened. Season to taste with pepper. Pour the dressing over the cabbage mixture. Toss to combine. Cover and chill for 1 hour. Makes 8 to 10 servings.


For quick preparation, use a food processor to shred the cabbage and carrots. Use the slicing blade for the cabbage and switch to the grating blade for the carrots.

Nutrition Facts

95 calories; 5 g total fat; 1 g saturated fat; 1 g polyunsaturated fat; 4 g monounsaturated fat; 0 mg cholesterol; 679 mg sodium. 235 mg potassium; 12 g carbohydrates; 2 g fiber; 8 g sugar; 2 g protein; 3304 IU vitamin a; 30 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 16 mcg folate; 0 mcg vitamin b12; 50 mg calcium; 1 mg iron;