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Fruit and Nut Slaw


Tips save moneyquick fix


5 cups
thinly sliced cabbage (about 1 1/2 pounds or 1⁄2 small head – try a mix of red and green)
1⁄2 cup
dried fruit (cranberries or raisins work well)
1 carrot, washed, peeled and grated
1⁄3 cup
2 Tablespoons
2 teaspoons
vegetable oil
3⁄4 teaspoon
1⁄2 teaspoon
black pepper
2 1⁄4 cups
thinly sliced apples (about 1 1/3 medium apples [3” diameter])
1⁄4 cup
chopped nuts, toasted


  1. Mix cabbage, dried fruit and carrots in a large bowl.
  2. In small bowl, mix vinegar, sugar, oil, salt and pepper.
  3. Pour vinegar mixture over cabbage mixture.
  4. Add apple and nuts just before serving. Mix well.
  5. Refrigerate leftovers within 2 hours.
Photo of Fruit and Nut Slaw
Prep time: 20 minutes
Makes: 8 cups
Nutrition Facts: View Label
Last updated: 07/02/20

4 Comments for "Fruit and Nut Slaw"

This is a great recipe; I personally love it.  It was also very well received at a Farmer's Market tasting I did not a hot day; it is sweet, crisp and cool treat. For crowds, I replace the nuts with sunflower seeds to accomodate those with nut allergies. 

Great recipe!! So easy and fast too. We were out of carrots so used peppers. Will make this again and again.

I love the dressing! This is super tasty

I've adapted this recipe for a mason jar salad. I mix up the dressing and pour it into the bottom of wide mouth quart mason jar. Then I add a layer of shredded carrots, a layer of shredded cabbage, chopped apples, and then some golden raisins and dried cranberries. Since its adapted, I add spring mix greens on top and pack it down tight into the jar. Lastly, I put a mixture of almonds and walnuts and other nuts on top.

It will last this way, refrigerated, for up to a week. It might turn a little pink, just because of the red cabbage, but it still tastes great! I just pour it all out on a plate and I've got a tasty, colorful, and portable salad for lunch!

I really like the sweet and tangy flavor!