When you need to add color and crunch to a dinner plate, this fruit-filled slaw is a pleasing option. I like using Granny Smith apples in this recipe, but use any crisp apple you have on hand. Make this salad before starting your meal’s centerpiece; it benefits from having time to let the flavors blend and the cabbage soften.

Ingredients

　　2 cups coarsely shredded red cabbage

　　8 baby carrots, quartered lengthwise

　　2 medium crisp apples, thinly sliced

　　1/2 cup diced mango or pineapple, or halved red or green seedless grapes

　　1/4 cup toasted pine nuts or 1/3 cup finely chopped walnuts or almonds

　　2 tablespoons flaxseed or olive oil

　　2 tablespoons lemon or lime juice, or to taste

　　1 tablespoon sesame seeds

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　　Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved.Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).