Recipe: Gingered Cabbage Slaw

Photo of shredded purple and green cabbage.

Recipe provided courtesy of New School Cuisine: Nutritious and Seasonal Recipes for School Cooks by School Cooks, from the Vermont Farm to School Network. 

Yield: 40 Servings
1 Serving =  ¾ cup

Equivalents for school meal patterns: ¾ cup provides ¾ cup other vegetables 


  • 4 pounds Michigan red cabbage
  • 2 pounds Michigan green cabbage
  • 4 apples
  • ¼ cup lemon juice
  • ½ cup olive oil
  • ½ cup cider vinegar
  • 1 tablespoon fresh ginger, peeled and minced
  • 1 tablespoon honey
  • 1 tablespoon Dijon mustard
  • 1½ teaspoon minced garlic
  • 1 teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 2 cups dried cranberries
  • 1 cup sunflower seeds


  1. Cut each cabbage into 6 wedges, removing core. Shred cabbage in a food processor fitted with a shredding disc, emptying it into a large bowl as it fills. Set aside.
  2. Core and peel apples; cut into 6 wedges each. Thinly slice the apple wedges. Toss with lemon juice in a small bowl.
  3. Whisk olive oil, vinegar, ginger, honey, mustard, garlic, salt and pepper in a small bowl until well combined.
  4. Add the apples and lemon juice to the cabbage.
  5. Drizzle with the dressing and toss to coat. Add cranberries and toss again. Sprinkle with sunflower seeds.
  6. Cover and let stand for 15 minutes before serving.
  7. If preparing more than 30 minutes before service, refrigerate.


 Find this and other recipes in the Cultivate Michigan Cabbage Guide!