Apple Coleslaw (Printable)
Crisp apples and crunchy cabbage meet a tangy-sweet dressing for the perfect refreshing side.
# What You'll Need:
→ Vegetables & Fruit
01 - 2 cups green cabbage, finely shredded
02 - 1 cup red cabbage, finely shredded
03 - 2 medium apples (Gala or Granny Smith), julienned or grated
04 - 1 large carrot, peeled and grated
05 - 3 green onions, thinly sliced
→ Dressing
06 - ⅓ cup mayonnaise
07 - 2 tablespoons apple cider vinegar
08 - 1 tablespoon honey
09 - 1 teaspoon Dijon mustard
10 - Salt and black pepper, to taste
→ Optional Additions
11 - ¼ cup fresh parsley, chopped
12 - ¼ cup toasted sunflower seeds or walnuts
# Directions:
01 - In a large mixing bowl, toss together the shredded green cabbage, red cabbage, julienned apples, grated carrot, and sliced green onions until evenly distributed.
02 - In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, honey, Dijon mustard, salt, and black pepper until smooth and well blended.
03 - Pour the dressing over the cabbage and apple mixture, tossing thoroughly to coat every strand evenly.
04 - Fold in the chopped parsley and toasted sunflower seeds or walnuts if desired. Taste and adjust the seasoning with additional salt and pepper as needed.
05 - Refrigerate for at least 10 minutes before serving to allow the flavors to meld. Serve cold as a refreshing side.
# Expert Tips:
01 -
- The apple brings a sweetness that surprises people who think they do not like coleslaw, and honestly it converted my own skepticism years ago.
- It takes about fifteen minutes from fridge to table, which means you can throw it together while the grill is heating up without breaking a sweat.
02 -
- If you salt the cabbage ahead of time and let it drain in a colander for ten minutes, the slaw will not turn watery after sitting, and this small step changed my results dramatically.
- Granny Smith apples hold their crunch far longer than softer varieties, so if you are making this more than an hour ahead, lean toward the tart firm apples to avoid a soggy texture.
03 -
- A squeeze of fresh lemon juice over the shredded apples right after cutting prevents browning and adds another layer of brightness that makes the whole slaw pop.
- Toasting the sunflower seeds in a dry skillet for two minutes before sprinkling them on top releases their oils and takes them from pleasant to genuinely addictive.