Apple Cranberry Coleslaw

50 servings


½ cup provides:

  • ¼ cup other vegetable and ¼ cup fruit.

PrimeroEdge: SR109974

Category: Apples


Apple Cranberry Coleslaw

14 cups shredded (5 lbs 8 oz)  Cabbage
10 cups chopped (3 lbs)  Red Delicious Apples
2 cups (8 oz)  Dried Cranberries
1 cup (8 oz)  Honey
1 cup (8 oz)  Apple Cider Vinegar
1 cup (16 oz)  Olive Oil
½ cup (4 oz)  Lemon Juice

Apple Cranberry Coleslaw Directions

  1. Shred the cabbage.
  2. Chop the apples (skin on) into thin strips.
  3. In a large bowl, combine cabbage, apples, and cranberries.
  4. In a medium bowl, whisk together honey, vinegar, olive oil, and lemon juice until emulsified into a dressing.
  5. Add dressing to the cabbage mixture and stir to evenly coat with dressing.
  6. Pour into a 20”x12”x6” pan to serve. CCP: Hold at 41º F degrees until service.

Recipe notes

Notes: This coleslaw is best served the same day it is prepared after a short period of covered refrigeration.

Source: External LinkWI Home Grown: Farm to School Recipes page 3

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