Slaw

1. 1

   Wash vegetables and apples; drain.

2. 2

   Cut cabbage into shreds with a knife.

3. 3

   Cube unpeeled apples.

4. 4

   Cut broccoli flowerets and peel upper stem and chop.

5. 5

   Shred carrots with grater.

6. 6

   Add cole slaw dressing to taste.

7. 7

   Let stand a few minutes at room temperature before tossing.

8. 8

   If not to be eaten immediately, cover with plastic wrap and place in refrigerator.

9. 9

   Eat within 2 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.