Apple Carrot Slaw

Chef Richard 20 Servings

This is a light, tangy, highly seasoned slaw made with cabbage and a homemade spice blend.

Home Spice Mix Ingredients:

  • ¼ cup coriander seeds
  • ¼ cup cumin seeds
  • ¼ cup mustard seeds

Home Spice Mix Instructions:

  • In a small skillet, combine the coriander seeds, cumin seeds and 2 tablespoons of the mustard seeds. Toast over moderately high heat, shaking the pan, until the seeds are fragrant and lightly colored, about 2 minutes. Transfer the seeds to a plate.
  • When the toasted seeds have cooled, transfer them to a spice grinder and grind to a coarse powder, and then stir in the remaining 2 tablespoons of whole mustard seeds.


  • 3 large Granny Smith apples
  • ¼ cup plus 2 tablespoons fresh lemon juice
  • 1 two pound head savoy cabbage , halved, cored and shredded
  • 6 large carrots, cut into thin matchstick strips
  • 12 large scallions, minced
  • ½ cup chopped parsley
  • ½ cup plus 1 tablespoon apple juice
  • ½ cup plus 1 tablespoon cider vinegar
  • ¼ cup plus 2 tablespoons olive oil
  • 3 tablespoons Home Spice Mix
  • 2 teaspoons salt
  • 1 teaspoon freshly ground pepper


  • Thinly slice the apples. Cut the apple slices into matchstick strips and transfer them to a glass or stainless-steel bowl. Add the lemon juice to the apples and toss well. Add the cabbage, carrots, scallions and parsley.
  • In a medium glass or stainless steel bowl, whisk together the apple juice, vinegar, oil, spice mix, salt and pepper.
  • Pour the dressing over the apple slaw and toss well. Serve the slaw at room temperature or chilled.