Cabbage and Apple Salad

1 Reviews
100% would make this recipe again

A salad of cabbage and apples in a sweet-sour dressing.

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Preparation : 10 min Cooking : 5 min Standing : 1 h
230 calories/serving

Ingredients

1/4 cup white vinegar 65 mL
2 tbsp brown sugar 26 g
2 tbsp canola oil 30 mL
1/4 cup water 65 mL
1/4 cup vegan mayonnaise 60 g
3/4 tsp paprika 2 g
5 cups green cabbage, or Savoy, thinly sliced 400 g
4 green onions/scallions, thinly sliced
1 apples, green, Granny Smith type, thinly sliced 180 g
1 pinch salt [optional]

Before you start

A mandolin will make slicing easier.

Method

  1. Put the vinegar, brown sugar, oil and water in a saucepan. Heat 4 min over medium heat. Remove the pan from the heat then add the mayonnaise, paprika, salt, and pepper and mix well. Set aside.
  2. Prepare the cabbage and green onions. Thinly slice them and put the slices in a salad bowl. Peel, core and thinly slice the apple(s), then add the slices to the bowl. Pour in the vinaigrette and mix well. Adjust the seasoning.
  3. Cover with plastic wrap and chill in the refrigerator for at least 1 h before serving.

Observations

The salad can be kept up to 1 day in the refrigerator.

Nutrition Facts Table

per 1 serving (190 g)

Amount

% Daily Value

Calories

230

Fat

18 g

27 %

Saturated 2.1 g
+ Trans 0.2 g

11 %

Cholesterol

0 mg

Sodium

150 mg

6 %

Carbohydrate

19 g

6 %

Fibre

4 g

14 %

Sugars

13 g

Net Carbs

15 g

Protein

2 g

Vitamin A

14 %

Vitamin C

49 %

Calcium

4 %

Iron

6 %
More info

Claims

This recipe is :
Excellent source of  :
Folacin, Vitamin K
Good source of  :
Vitamin C, Vitamin E
Source of  :
Copper, Fibre, Iron, Magnesium, Manganese, Omega-3, Potassium, Vitamin A, Vitamin B1, Vitamin B6
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits ½
Vegetables ½
Fats 1 ½
Other Foods ½
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

1 Reviews (1 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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