Red Cabbage, Carrot, and Apricot Salad – Recipe

Sweet, refreshing, and filled with autumn color, this vibrant salad gives us the cancer-fighting properties of cruciferous cabbage and plenty of healthy fiber, with real appeal for the eye and the taste-buds, as well.

An all-around healthy salad that will please the whole family.


1/2 small head red cabbage
3 to 4 medium or 2 large carrots
1/2 cup dried apricots, sliced
Juice of 1/2 lemon
1/2 cup low-fat vanilla yogurt

1. Grate the cabbage and carrots with a coarse grating attachment in a food processor or slice the cabbage into short thin threads by hand and grate the carrots with a hand grater, or, if you prefer, slice them into thin rounds.

2. Combine the cabbage and carrots in a serving bowl with the remaining ingredients and mix well. Let the salad stand, covered, for about 30 minutes before serving.

Serves 6.

Adapted from The Vegetarian 5-Ingredient Gourmet, by Nava Atlas (Broadway Books, 2001). Copyright (c) 2001 by Nava Atlas. Reprinted by permission of the author.
Adapted from The Vegetarian 5-Ingredient Gourmet, by Nava Atlas (Broadway Books, 2001).


Donna Hamilton
Donna Hamilton5 years ago


J.L. A.
JL A5 years ago


Dale Overall

Thank you, very tasty and healty.

Dale Overall

Sorry, that should have been healthy, also one can add ingredients such as onions as mentioned below or even walnuts!

John B.
John B5 years ago

Thank you Annie.

K s Goh
KS Goh6 years ago

Thanks for the article.

Holy Lawrence
Holly Lawrence6 years ago

Sounds wonderful! Can't wait to try!

Anne Brabson
Anne B6 years ago

sounds lovely! Thanks for another great way to use cabbage.

Michele Wilkinson

Thank you

Jo Asprec
Jo Asprec6 years ago

Thanks for sharing the recipe.