A fresh-tasting and delicious slaw using ingredients that are often abundant during the year in BC, especially in the winter and early spring when you’re craving something crisp.

Yield: Serves 4 – 5
Preparation Time: About 20 minutes




  • ½ lemon squeezed into 2 cups (500mL) water
  • 1 apple
  • 2 cups (500mL) cabbage (wedge of red or green cabbage), shredded
  • ½ cup (125mL) grated carrot (about 1 carrot)
  • 1 green onion, sliced thinly
  • 1 Tbsp (15mL) fresh dill
  • ¼ cup (50mL) raisins
  • ¼ cup (50mL) sunflower seeds or pumpkin seeds


  • 3 Tbsp (45mL) cider vinegar
  • 1 Tbsp (15mL) olive oil
  • 1 Tbsp (15mL) water
  • 1 tsp (10mL) honey
  • ½ tsp (2mL) Dijon mustard
  • pinch of salt and pepper


  • cutting board
  • small sharp knife
  • juicer or reamer
  • melon baller
  • box grater
  • measuring cups and spoons
  • jar with tight fitting lid
  • small-sized bowl
  • large bowl
  • colander
  • large spoon



  1. Squeeze the lemon into water in a medium-sized bowl.
  2. Cut apples in half. Remove core with a melon baller. Cut apples into half again then thinly slice each quarter. Add to the bowl with lemon water. (This will stop the apples from browning.)
  3. Thinly slice a wedge of cabbage (or grate on a box grater). Place in a large-sized bowl.
  4. Grate the carrot on the large holes of a box grater. Add to the cabbage.
  5. Thinly slice the green onion. Add to the cabbage bowl.
  6. Tear the leaves of a few sprigs of fresh dill and add to the cabbage bowl. Mix together.
  7. Measure the cider vinegar, olive oil, water, honey, Dijon mustard, salt and pepper into a jar with a tight filling lid. Screw the lid on tightly. Shake the dressing. You can also whisk the ingredients together in a small bowl.
  8. Pour the dressing over the cabbage mixture. Add the raisins and sunflower seeds.
  9. Pour the apples and water into a colander place in a sink. Drain well. Add to the other ingredients.
  10. Toss the ingredients together. Place in the fridge until ready to serve.







Gather your ingredients. The carrot is missing from the photo, but not from the slaw! We substituted a handful of chives from the garden for the green onion. Use what you’ve got! No fresh dill? Substitute with a pinch of dried in the dressing.

Using a melon baller to core the apple.

Add all the dressing ingredients to a jar with a tight fitting lid. Shake, shake, shake to emulsify!

Prepare the rest of the ingredients by cutting into bit sized pieces. Once all of the ingredients are prepped add to the bowl of cabbage.

Toss with the dressing and serve immediately. Fresh and delicious!

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