Bombay Slaw

Our version of Bombay Slaw incorporates harvest-fresh veggies and fruit— cabbage, carrots, and apples—with sweet and tangy Asian flavors for a refreshing fall meal.


  • A few cups of shredded green cabbage
  • 2 cups carrots grated
  • 2 cups celery, julienned
  • 3 green apples, julienned
  • 1 cup currants
  • 1 cup coconut
  • 1 tablespoon curry powder
  • ½ cup blend of sesame and olive oils
  • ½ cup cider vinegar
  • 1 t. salt
  • 1 t. pepper
  • 1/3 cup brown sugar
  • 1 ½ cups additional blended oil


  • In a large bowl, combine green cabbage, carrots, celery, apples, currants, and coconut.
  • Sauté curry powder and ½ cup of oil. Add to vegetable mixture.
  • In a mixing bowl, blend the cider vinegar, salt, pepper, brown sugar, and additional olive oil.
  • Adjust seasoning and add to vegetables.

Toss and enjoy!

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