Crunchy apple slaw | Well-fed from the Federal Way Farmers Market

Recipe of the week includes fresh ingredients from the Saturday market.

Crunchy apple slaw

(Makes 10 servings)

By Vickie Chynoweth


4 cups chopped cabbage (Sidhu Farm)

1 yellow cucumber (Bautista Farms)

3/4 cup celery sliced (Bautista Farms)

1 cup carrot shredded (Bautista Farms)

2 apples cored and chopped (Bautista Farms)

1 pear cored and chopped (Bautista Farms)

1/3 cup yellow bell pepper diced (J & E Farms)

1/4 cup onion diced (J & E Farms)

1 jalapeno deseeded and minced (J & E Farms)


1/4 cup Greek Extra Virgin Olive Oil (Ancient Trees)

2 tbsp Classic Lemon Balsamic Vinegar (Nature’s Work)

3 tbsp Fig Jam (Ancient Trees)

2 tbsp Honey (Novo Bees LLC)

1/4 tsp salt

Pepper to taste


1. Make dressing by combining all ingredients and whisking until well blended. Set aside.

2. Cut cabbage in half and remove hard core. Chop cabbage into small pieces. Place in a large bowl.

3. Cut yellow cucumber in half. Remove seeds. Thinly slice and then cut slices in half., add to cabbage.

4. Shred two carrots. Add to cabbage mixture.

5. Dice yellow pepper and onion. Add to cabbage mixture.

6. Cut jalapeno in half then deseed. Mince jalapeno using all or half depending on taste. Add to cabbage mixture.

7. Add chopped apples and pear to cabbage mixture in bowl. Pour dressing over salad, mixing until well combined.