Description
This Apple Slaw recipe is a fresh and crunchy side dish combining shredded green and red cabbage with sweet, crisp apple slices and a creamy, tangy dressing. Perfect for a quick, no-cook addition to any meal, this slaw blends the sweetness of apple with the zest of apple cider vinegar and Dijon mustard, balanced by a smooth mayonnaise-based dressing. It’s ideal for fall gatherings or as a vibrant topping for sandwiches and burgers.
Ingredients
Scale
Slaw Ingredients
- 3 cups shredded green cabbage
- 1 cup shredded red cabbage (optional)
- 1 large apple (such as Honeycrisp or Granny Smith), julienned or thinly sliced
- 1 large carrot, grated
- 1/4 cup thinly sliced red onion or green onions
- 1/4 cup chopped fresh parsley (optional)
Dressing Ingredients
- 1/3 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey or maple syrup
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1–2 tablespoons lemon juice (to prevent apple browning)
Instructions
- Prepare the Vegetables and Apple: In a large bowl, combine the shredded green cabbage, red cabbage, julienned apple slices, grated carrot, sliced onion, and chopped parsley if using. Drizzle the apple slices with lemon juice and toss gently to evenly coat and prevent browning.
- Make the Dressing: In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, honey (or maple syrup), Dijon mustard, salt, and black pepper until the dressing is smooth and well combined.
- Combine Slaw and Dressing: Pour the prepared dressing over the slaw mixture and toss thoroughly to coat all ingredients evenly with the dressing.
- Chill and Serve: Refrigerate the dressed slaw for at least 20 to 30 minutes before serving. This resting time allows the flavors to meld and the slaw to soften slightly for the best texture and taste.
Notes
- For a lighter version, substitute half of the mayonnaise with Greek yogurt for creaminess with less fat.
- Add chopped nuts or dried cranberries for an extra crunch and a touch of sweetness.
- The slaw is best enjoyed fresh but can be stored in the refrigerator for up to 2 days.
