Apple Coleslaw Crisp Refreshing Side (Printable)
Crisp apples and crunchy cabbage tossed in tangy-sweet dressing for a refreshing side dish.
# 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 fresh parsley, chopped
12 - 1/4 cup toasted sunflower seeds or walnuts
# How To Make It:
01 - In a large mixing bowl, combine the green cabbage, red cabbage, apples, carrot, and green onions. Toss to mix evenly.
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 well to coat all ingredients evenly.
04 - Fold in the parsley and sunflower seeds or walnuts if using. Taste and adjust seasoning as desired.
05 - Refrigerate for at least 10 minutes before serving to allow the flavors to meld. Serve cold.
# Expert Advice:
01 -
- The apples bring a brightness that regular coleslaw never quite achieves, and the contrast between soft dressing and crisp shreds is addictive.
- It comes together in fifteen minutes with no cooking involved, which makes it the easiest side dish in my rotation for last minute gatherings.
02 -
- Cut the apples last and toss them with a little lemon juice right away, otherwise they turn brown and look tired before the slaw even reaches the table.
- The slaw tastes better after resting because the salt draws moisture from the cabbage and creates a self made lightness in the dressing.
03 -
- A mandoline makes impossibly thin and even shreds, but a sharp knife and patient technique work just as well for the home cook.
- Toasting the sunflower seeds in a dry pan for two minutes unlocks a nutty depth that raw seeds simply cannot match.