Apples, carrots, celery, cranberries, and cabbage are beautiful to look at and are a wonderful combination as well. Making coleslaw in the food processor is so fast and easy. Only 100 calories per serving, and you are getting cruciferous vegetables (cabbage) which if you eat daily will greatly reduce your chances of getting cancer.
I recommend my healthy sugar-free and oil-free vegan Creamy Coleslaw Vinaigrette dressing for this coleslaw. This dressing turns a salad into a sweet tasting but healthy treat!
Prepare Creamy Coleslaw Vinaigrette recipe.
Slice unpeeled apples into chunks and add to food processor. Add to large salad bowl.
Chop or food process cabbage and carrots. Slice and dice celery, I do celery by hand because of the strings not always doing well in the food processor.
Add dried cranberries or raisins.
Pour Creamy Coleslaw Vinaigrette dressing on salad, and stir to combine.
Serve immediately, or refrigerate for 30 minutes first.
Coleslaw keeps well for days in the fridge.