Description
This Apple Coleslaw is a vibrant and crunchy salad featuring finely shredded green and red cabbage, crisp julienned apples, and shredded carrot. It’s dressed in a creamy, tangy dressing made from mayonnaise, Dijon mustard, apple cider vinegar, and a touch of honey for sweetness. The addition of red onions and chopped pecans or walnuts adds depth of flavor and texture. Perfect as a refreshing side dish for picnics, barbecues, or as a light snack.
Ingredients
Scale
Vegetables and Fruit
- 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 fruit: Finely shred the green cabbage and, if using, the red cabbage. Julienne the apples and shred the carrot. Thinly slice the red onion if you have chosen to include it. Place all these in a large mixing bowl.
- Add nuts: Chop the pecans or walnuts coarsely and sprinkle them over the shredded vegetables and apples to add a crunchy texture.
- 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 the mixture is smooth and creamy.
- Toss the coleslaw: Pour the dressing over the prepared vegetables, fruit, and nuts. Toss everything gently but thoroughly to ensure an even coating of the dressing.
- Chill: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld and the coleslaw to chill well before serving.
- Serve: Give the coleslaw a final toss before serving and adjust seasoning if needed. Serve chilled as a crisp, refreshing side dish.
Notes
- Use crisp apples like Granny Smith or Honeycrisp for the best texture and flavor contrast.
- The red cabbage, red onion, and nuts are optional but add great color, flavor, and crunch.
- Adjust the sweetness in the dressing by adding more or less honey or maple syrup to suit your taste.
- This coleslaw is best eaten fresh within 1-2 days for optimal crunch.
- For a lighter version, substitute mayonnaise with Greek yogurt.
