Description
A refreshing and crunchy Apple Coleslaw combining the crispness of green and red cabbage with sweet and tart julienned apples, enhanced by a creamy, tangy dressing made from mayonnaise, Dijon mustard, apple cider vinegar, and honey. Perfect as a side dish for barbecues, picnics, or a light lunch.
Ingredients
Scale
Vegetables and 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 fruits: Finely shred the green and red cabbage, julienne the apples, shred the carrot, and thinly slice the red onion if using. Place all these 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 creamy.
- Toss the salad: Pour the dressing over the shredded vegetables and julienned apples. Toss well to ensure everything is coated evenly with the dressing.
- Add the nuts: Fold in the chopped pecans or walnuts if using, adding a pleasant crunch to the coleslaw.
- Chill before serving: Cover the coleslaw and refrigerate for at least 30 minutes to allow the flavors to meld and the salad to chill thoroughly.
- Serve: Give the coleslaw a final toss before serving as a vibrant and tasty side dish.
Notes
- For extra tang, you can increase the apple cider vinegar slightly based on taste preference.
- Using tart apples like Granny Smith provides a perfect balance with the creamy dressing.
- Optional ingredients like red cabbage, red onion, and nuts can be omitted or substituted depending on preference or allergies.
- This coleslaw pairs wonderfully with grilled meats, sandwiches, or as a refreshing salad on its own.
- Store leftovers in an airtight container in the refrigerator and consume within 2 days for best freshness.
