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Cole slaw with green apple
Cole slaw with green apple

Cole slaw with green apple

Preparation 18 h 55 min
Cooking time None
Servings 4



  • 80 ml (1/3 cup) vegetable oil
  • 60 ml (4 tbsp) distilled white vinegar
  • 60 ml (4 tbsp) granulated sugar
  • 5 ml (1 tsp) sea salt
  • 2 ml (1/2 tsp) freshly ground white pepper


  • 500 g (1 lb) green cabbage, thinly sliced
  • 1 carrot, shredded
  • 1 yellow onion, thinly sliced
  • 1 bouquet of parsley, chopped
  • 3 ml (3/4 tsp) sea salt
  • Freshly ground white pepper (to taste)
  • 1 apple, Granny Smith, not peeled


  1. In a bowl, mix together all the vinaigrette ingredients.
  2. With a whisk, whip until the sugar is dissolved.
  3. In a large salad bowl, mix together all the salad ingredients, except the salt, pepper and the apple.
  4. Pour the vinaigrette over the salad ingredients. 
  5. Season with salt and pepper, and toss well.
  6. Refrigerate for at least 12 hours. 
  7. Toss 3 or 4 times during refrigeration.
  8. Before serving, cut the apple in thin julienne and add to the salad. Toss well.
  9. Serve chilled as a side dish for sandwiches or cold meat.


For an original presentation, serve in cored apple halves.

Availability in stores