This coleslaw stays crisp and fresh-tasting because of its light vinaigrette dressing, which is just a mixture of oil, vinegar, and seasonings. Adding one of the five fruits — take your pick of oranges, clementines, grapefruit, apple, or pear — gives the slaw a little sweetness … and a lot of personality.

By Adam Ried

Hands-on time:
20 minutes
Total time:
20 minutes

Kitchen Gear

Cutting board
Sharp knife (adult needed)
Box grater (adult needed)
Medium-size bowl
Measuring spoons
Big spoon for stirring
Small jar with a tight-fitting lid or small bowl with a whisk


2 tablespoons canola or vegetable oil
1 tablespoon rice vinegar or apple cider vinegar
1 garlic clove, peeled and minced or put through a garlic press
1⁄2 teaspoon salt
1⁄2 teaspoon ground black pepper
3 cups very, very thinly sliced green cabbage (or packaged slaw mix from a bag)
1 carrot, scrubbed or peeled, and grated
4 scallions, trimmed and white and green parts thinly sliced
1⁄2 apple or pear, cored and finely chopped (about 3/4 cup) (or 1 small navel orange; 2 clementines; or ½ large grapefruit, peeled, sections separated, and each section cut into 3 or 4 pieces)


Wash your hands with soap and water, then gather all your equipment and ingredients and put them on a counter.

  1. Make the dressing: Put the oil, vinegar, garlic, salt, and pepper in the jar, screw the lid on tightly, and shake it until the mixture is smooth (or put the ingredients in a small bowl and whisk until smooth).
  2. Put the cabbage, grated carrot, scallions, fruit, and dressing in the bowl and toss well with the big spoon. Taste the coleslaw and add more pepper, more vinegar, or a pinch of salt if the flavor needs a boost.
  3. Cover and refrigerate at least 1 hour and up to 1 day.