Sweet and Tangy Apple Cole Slaw (January 17, 2013)


  • 15 cups chopped red cabbage
  • 10 unpeeled red apple, cored and chopped into matchsticks
  • 10 carrot, grated
  • 1 yellow onion, finely chopped
  • 2 cups mayonnaise
  • 2 cups sugar
  • 1/2 cup molasses
  • 1/4 cup lemon juice (or white vinegar), to taste

In a hotel pan, combine red cabbage, red apple, carrot, and  onions. In a small bowl, mix together mayonnaise, sugar, molasses and lemon juice. Pour dressing over salad. Mix well and refrigerate for at least an hour before serving. It gets better the more it marinates!

This recipe is adapted for 30 servings. For a close slaw of 6 servings, use:

  • 3 cups chopped red cabbage
  • 2 unpeeled red apple, cored and chopped into matchsticks
  • 2 carrots, grated
  • 1 small yellow onion, finely chopped
  • 1/3 cup mayonnaise
  • 1/3 cup sugar
  • 2 tablespoon molasses
  • 1 tablespoon lemon juice (or white vinegar), to taste


Local, donated ingredients:

apples from Champlain Orchards
onions and carrots from The Intervale
cabbage from Pete’s Greens

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