Description
A refreshing and crunchy Apple Coleslaw recipe that combines shredded green and red cabbage with julienned apples and a tangy, slightly sweet dressing. Perfect as a side dish for barbecues, sandwiches, or picnics, this coleslaw features a balance of textures and flavors enhanced by optional nuts and red onion.
Ingredients
Scale
Vegetables & Fruits
- 4 cups green cabbage, finely shredded
- 1 cup red cabbage, finely shredded (optional)
- 2 medium apples, julienned (Granny Smith or Honeycrisp recommended)
- 1 medium carrot, shredded
- 1/4 cup red onion, thinly sliced (optional)
Nuts
- 1/3 cup chopped pecans or walnuts (optional)
Dressing
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey or maple syrup
- 1/4 teaspoon salt (to taste)
- 1/4 teaspoon freshly ground black pepper
Instructions
- Prepare the vegetables and fruit: Finely shred the green cabbage and red cabbage if using. Julienne the apples into thin matchstick pieces and shred the carrot. Thinly slice the red onion if using. Combine all these prepared vegetables and fruit in a large mixing bowl.
- Make the dressing: In a separate small bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, honey or maple syrup, salt, and freshly ground black pepper until smooth and well combined.
- Combine ingredients: Pour the dressing over the shredded vegetables and apples. Toss everything together gently until the coleslaw is evenly coated with the dressing.
- Add nuts and chill: Stir in the chopped pecans or walnuts if desired. Cover the bowl and refrigerate the coleslaw for at least 30 minutes before serving to allow the flavors to meld and the cabbage to soften slightly.
Notes
- Use tart and crisp apples like Granny Smith or Honeycrisp for the best texture and flavor contrast.
- Customize the sweetness by adjusting the amount of honey or maple syrup in the dressing.
- For a lighter version, substitute mayonnaise with Greek yogurt.
- Add chopped fresh herbs like parsley or dill for an extra layer of freshness.
- Keep the coleslaw refrigerated and consume within 2 days for best quality and flavor.
