• 1/2 small red cabbage
  • 1 teaspoon lemon juice
  • 1 apple, cored
  • 1/4 cup drained crushed pineapple, reserving juice
  • 1/3 cup raisins
  • 1/3 cup Virginia peanuts


  • 1 (5- to 6-ounce) container plain Greek nonfat yogurt
  • 3 tablespoons reserved pineapple juice
  • 1 tablespoon honey

Fit SaladShooter® slicer/shredder with Slicing Cone. Slice cabbage into a large bowl. In a small bowl, add lemon juice. Fit SaladShooter® with Shredding Cone and shred apple into bowl with lemon juice. Stir apple shreds to expose to lemon juice. Add apple mixture, pineapple, raisins and peanuts to cabbage. Whisk yogurt, pineapple juice, and honey in separate bowl; pour over cabbage mixture. Toss well. Refrigerate 2 to 3 hours prior to serving.

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Cabbage-Apple Slaw with Raisins and Peanuts