Apple Coleslaw (Printable)
Crisp apples and crunchy cabbage tossed in tangy-sweet dressing. Ready in 15 minutes.
# What You Need:
→ Vegetables & Fruits
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 - 1/3 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 - 1/4 cup chopped fresh parsley
12 - 1/4 cup toasted sunflower seeds or walnuts
# How To Make:
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 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 using, then taste and adjust the seasoning as desired.
05 - Refrigerate for at least 10 minutes before serving to allow the flavors to meld. Serve cold.
# Expert Hints:
01 -
- The dressing walks a perfect line between creamy and tangy, and it takes literally seconds to whisk together.
- Two colors of cabbage make it look like you tried way harder than you actually did.
02 -
- Toss the apples with a squeeze of lemon juice right after cutting or they will brown and look tired by serving time.
- This slaw is best eaten the same day because the cabbage releases water overnight and dilutes the dressing.
03 -
- Slice the cabbage as thin as you possibly can because thick shreds feel clunky and soak up less dressing.
- Make the dressing a few hours ahead and let it sit in the fridge so the flavors marry before you toss it with the vegetables.