Purple Cabbage Cranberry Apple Slaw

by Julia Robarts on August 24, 2014

in Salads/Sides, Vegetables

Purple Cabbage Cranberry Apple Slaw -- Juggling With JuliaPurple Cabbage Cranberry Apple Slaw. Look at that gorgeous array of colors. That’s my kind of rainbow. Beautiful AND edible :)

Eat the rainbow! Eat the rainbow!

Why is it we dietitians are always saying that? I’ll tell you.

It’s all about the phytochemicals – those tiny ninja butt-kickers that protect your insides.

Colorful fruits and veggies pack a whole lot of these little warriors. What exactly do they do? For one, phytochemicals protect vitamins and minerals so they can work more efficiently. Even better, they stop free radicals from damaging DNA and squash cancer-causing substances. Phytochemicals can even act on existing cancerous cells to prevent their growth. That’s some serious defense!

The more fruits and veggies you eat, and the greater the variety, the more phytochemicals there are to work their ninja magic. So keep chowing down on those gorgeous hues of purple, blue, red, orange, green, yellow, and even white.

Purple Cabbage Cranberry Apple Slaw -- Juggling With JuliaPurple Cabbage Cranberry Apple Slaw -- Juggling With JuliaToday’s recipe packs a truckload of colors and nutrients. Purple cabbage, red onion, carrots, cranberries, and apples bring with them flavonols, carotenes, indoles, and others. But that doesn’t matter if it’s not tasty. Which this is. SERIOUSLY TASTY. I happen to love slaw of any kind, so just to make sure, I made a huge batch and hoisted it upon family and friends for a week. While I failed to take photographic evidence, the verdict is…

…definitely delicious.

And simple, and gorgeous, and also it gets better with time. What more could you want?

Oh, right. How about the recipe :) Read on!

Purple Cabbage Cranberry Apple Slaw
Serves 8

Prep time: 15 minutes     Cook time: None

1/2 cup apple cider vinegar or rice vinegar
2 tablespoons sugar or honey
1/4 cup olive oil
1/4 teaspoon celery salt
black pepper to taste

1/2 head of purple cabbage, chopped (about 6 cups)
2 small carrots, grated
1/3 cup diced red onion
1 medium apple (sweet, like Gala or Empire), unpeeled, diced
1/2 cup sweetened dried cranberries
In a small bowl, combine all the dressing ingredients with a whisk, and set aside. (*do this first so that your apples don’t brown before you’re ready to dress them).

In a mixing bowl, combine the cabbage, carrots, onion, cranberries, and apples. Add the dressing and toss. Serve immediately, or cover and refrigerate for up to 3 days.


Purple Cabbage Cranberry Apple Slaw -- Juggling With Julia

Disclosure: I am a Cranberry Bog Blogger. Every few months, I receive a box of products, tips, and science bites from The Cranberry Institute. I am not required to use what they send, nor am I obligated to write a positive review, or any review at all. This recipe and all opinions stated within this post are my own. I used the dried sweetened cranberries they sent me as inspiration for this recipe.  If you’re interested in learning more about cranberries and their role in a healthy diet, click on the Cranberry Bog Blogger badge on my site.







Yesterday was a trying day. I was feeling low. To cure my foul mood, I came home and baked. Out came this amazing peanut butter baked oatmeal with chocolate chips.

IMG_5576All better now :)

Baking definitely soothes my soul. There is just something about mixing and measuring and scooping and stirring that works for me. Creating something delicious doesn’t hurt, either, and  it’s a known fact that you can never go wrong with peanut butter and chocolate. And I needed something seriously right.

What’s the problem, you ask? I hesitate to share. It’s not all that big of a deal, in the larger scheme of things. Life is grand. I have all my limbs, a roof, a loving and healthy family. I have it all.


…I was smarting from a tough day on the volleyball court (boo hoo. toughen up, buttercup.). Apparently I’m the last to know that skills diminish as you age. There were also some – brace yourself – difficult parenting moments (like that never happens to any parent ever).

Laughable. Non-problems. Believe me, I know. I can hear you snickering. I hear ME snickering. Yesterday, though, my ineptness both on and off the court was wearing me down and I had to do something to turn things around, because the mini-Harry Potter marathon while buried under my covers wasn’t doing it.

IMG_5573 IMG_5575Peanut butter and chocolate. Yep. And a pile of oats, with apples for sweetness and a wee bit of brown sugar and cinnamon and vanilla for flavor.

That’ll do it! I dosed myself with a sample for dessert last night, and then for breakfast this morning. The cloud has lifted. My optimism has returned.

Time to be awesome again :)

IMG_5571Peanut Butter Baked Oatmeal with Chocolate Chips
Serves 8

Prep time: 10 minutes     Cook time: 25-30 minutes

2 cups old-fashioned or quick oats
2 tablespoons brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 medium apple, grated
1 and 1/2 cups nonfat milk
1/2 cup natural peanut butter
1 teaspoon vanilla
1/4 cup miniature chocolate chips

Preheat oven to 400 degrees Fahrenheit. Prepare a large pie plate or quiche pan with spray oil (I used a 10″ quiche pan).

In a large mixing bowl, combine the oats, brown, sugar, cinnamon, and salt. Set aside. In a separate bowl, whisk together the milk, peanut butter, and vanilla.(*I used natural peanut butter which was quite liquidy. If you are using thicker peanut butter, microwave it for about 10 seconds to loosen it up before whisking in the milk and vanilla) Stir in the oat mixture, shredded apple, and chocolate chips. Spread in prepared pan evenly. Bake at 400 degrees for 25-30 minutes. The top will be dry and spring back to touch.

Allow to cool in the pan for 15-20 minutes before cutting. Serve warm or at room temperature.


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