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Cran-Apple Coleslaw
By Thrive Life · 4 servings
15m prep time
cook time
Autoimmune Protocol friendly, nutrient packed.
By Jennifer Duty
Thank you Sarah Ballantyne, PhD, for this recipe
Print recipe
Ingredients
- 1 lb Red or Green cabbage
- 2 c. THRIVE Fuji Apple Slices FD
- 1/2 c. THRIVE Cranberries FD
- 2 tbsp. Extra Virgin Olive Oil
- 1 1/2 tsp Apple Cider Vinegar
- 1/8 tsp. Iodized Salt
- 1 1/2 c. Water
Directions
- Add 1 cup water to the THRIVE Fuji Apple Slices and let sit 5-10 minutes.
- Add 1/2 water to the THRIVE cranberries and let sit 5-10 minutes.
- Slice the cabbage very finely or use a food processor to chop cabbage as desired.
- Drain any extra water from the THRIVE Fuji Apples and THRIVE Cranberries.
- Combine all ingredients, the cabbage, apples, cranberries, vinegar, salt & olive oil in a bowl an toss well until everything is coated.
- The coleslaw will keep well in the refrigerator for 3 days.
- You can add carrots to this coleslaw for more color & vitamins.