Apple Coleslaw (Printable)
Crunchy apples and crisp cabbage in a tangy-sweet dressing. A refreshing side for summer gatherings.
# What You'll Need:
→ Vegetables & Fruit
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
# Directions:
01 - In a large mixing bowl, combine the shredded green cabbage, red cabbage, julienned apples, grated carrot, and sliced green onions. Toss everything together until evenly distributed.
02 - In a separate small bowl, whisk together 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. Toss thoroughly to coat all ingredients evenly, ensuring every piece is dressed.
04 - Fold in the chopped parsley and toasted sunflower seeds or walnuts if using. Taste and adjust the salt and pepper as desired.
05 - Refrigerate for at least 10 minutes before serving to allow the flavors to meld. Serve cold as a refreshing side dish.
# Expert Advice:
01 -
- The sweetness of fresh apple plays against tangy dressing in a way that makes people ask what your secret is.
- It comes together in fifteen minutes with nothing cooked, so your kitchen stays cool and you stay relaxed.
02 -
- If you salt the cabbage ahead of time and let it sit, it will release water and dilute your dressing into a watery mess.
- Tossing the julienned apples with a squeeze of lemon prevents browning and adds a subtle brightness people will notice.
03 -
- Use a mandoline for the apples and cabbage if you have one, because uniform shreds make every bite feel professional.
- Toasting your seeds in a dry skillet for two minutes releases oils that transform them from background crunch to something guests will specifically mention.