Apple Coleslaw (Print Version)
Shredded cabbage and apples tossed in a honey-Dijon dressing for a crisp, refreshing side.
# What You Need:
→ Vegetables & Fruit
01 - 3 cups green cabbage, finely shredded
02 - 1 cup red cabbage, finely shredded
03 - 2 medium apples (such as Granny Smith and Honeycrisp), julienned or cut into matchsticks
04 - 1 medium carrot, grated
05 - 2 green onions, thinly sliced
→ Dressing
06 - 1/3 cup mayonnaise
07 - 2 tablespoons Greek yogurt or sour cream
08 - 2 teaspoons honey
09 - 1 tablespoon apple cider vinegar
10 - 1 teaspoon Dijon mustard
11 - 1/4 teaspoon salt
12 - 1/4 teaspoon freshly ground black pepper
→ Optional Add-ins
13 - 2 tablespoons chopped fresh parsley
14 - 1/4 cup chopped toasted walnuts or pecans
# Directions:
01 - In a large salad bowl, combine the green cabbage, red cabbage, apples, carrot, green onions, and optional parsley or nuts if using.
02 - In a separate small bowl, whisk together mayonnaise, Greek yogurt (or sour cream), honey, apple cider vinegar, Dijon mustard, salt, and black pepper until smooth.
03 - Pour the dressing over the salad and toss well to coat all ingredients evenly.
04 - Cover and refrigerate for at least 30 minutes to allow flavors to meld, or serve immediately for crispest texture.
05 - Toss once more before serving.
# Insider Tips:
01 -
- The contrast of tart Granny Smith against honey sweetened dressing creates a flavor balance that surprises people every single time.
- It comes together in fifteen minutes with zero cooking, making it the easiest side dish you will bring to any gathering.
02 -
- Toss the apples with a squeeze of lemon juice right after cutting or they will brown and look tired by the time you serve.
- The slaw releases water as it sits, so the dressing will loosen up considerably in the fridge overnight.
03 -
- A mandoline makes quick work of the cabbage and apples, but use the guard because that blade does not care about your fingers.
- Letting the dressing sit for five minutes before adding it to the vegetables gives the dried mustard time to hydrate and the flavors to marry.