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Raw cabbage and apple coleslaw- a crunchy vegan, vegetarian, gluten-free, easy salad that's not only healthy but makes a lovely colorful healthy addition to your table. my kids loved it and hopefully, yours will too.

RAW CABBAGE AND APPLE COLESLAW WITH ORANGE-HONEY VINAIGRETTE.

RAW CABBAGE AND APPLE COLESLAW WITH ORANGE-HONEY VINAIGRETTE- A CRUNCHY VEGAN, VEGETARIAN, GLUTEN-FREE, EASY SALAD THAT’S NOT ONLY HEALTHY BUT MAKES A LOVELY COLORFUL ADDITION TO YOUR TABLE. MY KIDS LOVED IT AND HOPEFULLY, YOURS WILL TOO.
Course Salad
Cuisine gluten-free, low-carb, vegan, vegetarian
Keyword cabbage, coleslaw, oranges, salad, summer
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Author jehan

Ingredients

Ingredients mentioned below use standard measuring cups and spoons.

1/2 head of regular green cabbage

1/2 head of red cabbage(the purple one)

2 granny smith apples cut into thin strips

4 oranges, peeled and separated

For the citrusy vinaigrette

4 tablespoons of olive oil

3 tablespoons of rice wine vinegar(substitute 2 tablespoons of balsamic vinegar)

1 tablespoon of honey

3 tablespoons of orange(add more if necessary)

1/2 teaspoon of pepper powder

Salt to season

Instructions

Have a long baking tray ready as shown above to place the cut cabbages and fruits.

Rinse the cabbages, remove the first few layers and then cut them into very thin strips. cut both types of cabbages into thin strips and set aside.

Slice the apples into thin strips and set aside.

Peel the oranges, separate them into segments and set aside.

Making the citrusy vinaigrette for the cabbage and apple coleslaw.

In a bowl, mix vinaigrette ingredients given above, taste and adjust according to your taste.

Add the cut cabbages, apples, oranges into a large bowl, cover with a cling film and refrigerate until serving time.

15 minutes before serving, pour in the citrusy vinaigrette, combine well let it sit for awhile, just before serving give the whole bowl a gentle shake and serve.