Apple Coleslaw Salad (Print View)
Crisp shredded cabbage and apples tossed in a honey-Dijon dressing for a bright, chilled side.
# Ingredient List:
→ Vegetables & Fruit
01 - 3 cups green cabbage, finely shredded
02 - 1 cup red cabbage, finely shredded
03 - 2 medium apples (Granny Smith and Honeycrisp), julienned
04 - 1 medium carrot, grated
05 - 2 green onions, thinly sliced
→ Dressing
06 - ⅓ 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 - ¼ teaspoon salt
12 - ¼ teaspoon freshly ground black pepper
→ Optional Add-ins
13 - 2 tablespoons chopped fresh parsley
14 - ¼ cup chopped toasted walnuts or pecans
# How to Make:
01 - In a large salad bowl, toss together the shredded green and red cabbage, julienned apples, grated carrot, sliced green onions, and optional parsley or nuts if using.
02 - In a small bowl, whisk together the mayonnaise, Greek yogurt (or sour cream), honey, apple cider vinegar, Dijon mustard, salt, and black pepper until smooth and well blended.
03 - Pour the dressing over the cabbage-apple mixture and toss thoroughly until every strand is evenly coated.
04 - Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to develop, or serve immediately for the crispest texture.
05 - Give the slaw one more toss right before serving to redistribute the dressing.
# Expert Advice:
01 -
- The crunch factor is off the charts, and somehow it tastes even better after sitting in the fridge for an hour.
- It comes together in about fifteen minutes with zero cooking, which means you can focus your energy on the main dish.
- Using two kinds of apple, one tart and one sweet, creates a contrast that keeps every bite interesting.
02 -
- Toss the apples with a squeeze of lemon juice or the cider vinegar right after cutting to prevent browning.
- If you use a mandoline for the cabbage, guard your fingertips carefully because it takes no effort to slice too quickly.
03 -
- Cut the apples last, right before dressing, to keep them looking bright and fresh.
- A pinch of celery seed sprinkled over the top before serving adds a classic deli flavor that most people will not be able to identify but will absolutely notice.