Apple Coleslaw with Cabbage (Print version)
Crisp blend of shredded cabbage and fresh apples in a tangy-sweet creamy dressing, ready in 15 minutes.
# 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
# How to make it:
01 - In a large mixing bowl, toss together the shredded green cabbage, red cabbage, julienned apples, grated carrot, and sliced green onions 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, then toss thoroughly to coat all ingredients evenly.
04 - Fold in the chopped parsley and toasted sunflower seeds or walnuts if using. Taste and adjust the seasoning with additional salt and pepper as desired.
05 - Refrigerate for at least 10 minutes before serving to allow the flavors to meld. Serve cold.
# Expert suggestions:
01 -
- It comes together in fifteen minutes flat with zero cooking required.
- The sweet tart contrast from the apples makes this anything but a boring side dish.
02 -
- If you salt the cabbage ahead of time and let it sit in a colander, it releases excess water and keeps the dressing from getting watery later.
- Tossing the grated apples with a tiny squeeze of lemon juice prevents them from browning and adds another layer of brightness.
03 -
- A mandoline slicer makes the cabbage shredding take about thirty seconds and gives you restaurant quality thin strips.
- Always make a little extra dressing on the side because leftover slaw tends to soak it up overnight.