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Apple Cider Slaw


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Apple Cider Slaw


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5 Ratings5 Ratings5 Ratings5 Ratings5 Ratings (5 Ratings)
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Apple Cider Slaw


  • Ready Time : 0 min




  • 1 head green cabbage shredded
  • 2 carrots, cut into matchsticks
  • 2 apples, cut into matchsticks
  • 2 tablespoons cilantro or parsley, finely chopped
  • 1/4 cup olive oil
  • 1/4 cup apple cider vinegar
  • 1/4 cup sugar
  • salt and pepper to taste


In a large bowl toss, cabbage, carrots, apples and cilantro.

In a small bowl whisk oil, vinegar, sugar and salt together.  Pour dressing over the sald and toss. Let sit at least 15 minutes before serving.


Servings Per Recipe: 16

Amount Per Serving

  • Calories: 50

About Tamar Genger MA, RD


Tamar lives in New York and is the mother of three amazing children, a Registered Dietitian, professor of Nutrition, and as you can probably guess, a foodie! Tamar loves to travel with her family and visits kosher restaurants wherever she goes. Although she loves the sights, she spends more time talking about the restaurants and food she ate! As a mom and a nutritionist, Tamar tries to balance her passion for healthy cooking with her insatiable desire for chocolate!




4 Responses to Apple Cider Slaw

  1. says: Jean

    Is matzo gluten free. What kind of flour is it made of?

    • Regular matzo is made from wheat flour and is not gluten free, but there are a few companies that sell gluten free varieties.

  2. avatar says: RICK

    I used apple cider vinegar that had 1 cup of black cumin seed soaked for 2 weeks in it. For the oil I used MCI salad oil with chia seed oil. For sugar I used green powdered stevia leaf (not the white extract which has a aftertaste) Instead of cilantro I used fresh oregano that I pounded to release the oils then finely chopped. The slaw has a bit of a kick and does wonders for colds and health. Sometimes I put fresh pomegranate seeds in it with a few pinches of the pomegranate rind that I dry then powder.

  3. I loved it. Of course I changed something. I didn’t put the herbs in and added cinnamon which changed it a bit but it was still amazing and definitely going to be added to the Shabbos salad rotation.

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