DONATE: Support our mission to improve childhood nutrition and cooking skills!





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
Prep Time 20 minutes
Total Time 20 minutes
Servings 4 Servings

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)


  • 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).
  • 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.
  • Cover and refrigerate at least 1 hour and up to 1 day.
    Your Cart
    Your cart is emptyReturn to Shop