Apple Coleslaw, Crisp & Tangy (Printable Version)
Crisp cabbage and apples tossed in a tangy mayo-yogurt dressing, a bright crunchy side ready in 15 minutes.
# What You Need:
→ Vegetables & Fruit
01 - 3 cups green cabbage, finely shredded
02 - 1 cup red cabbage, finely shredded
03 - 2 medium apples (such as Granny Smith and Honeycrisp), julienned or cut into matchsticks
04 - 1 medium carrot, grated
05 - 2 green onions, thinly sliced
→ Dressing
06 - 1/3 cup mayonnaise
07 - 2 tablespoons Greek yogurt or sour cream
08 - 2 teaspoons honey
09 - 1 tablespoon apple cider vinegar
10 - 1 teaspoon Dijon mustard
11 - 1/4 teaspoon salt
12 - 1/4 teaspoon freshly ground black pepper
→ Optional Add-ins
13 - 2 tablespoons chopped fresh parsley
14 - 1/4 cup chopped toasted walnuts or pecans
# How-To:
01 - In a large salad bowl, combine the green cabbage, red cabbage, apples, carrot, green onions, and optional parsley or nuts if using.
02 - In a separate small bowl, whisk together mayonnaise, Greek yogurt (or sour cream), honey, apple cider vinegar, Dijon mustard, salt, and black pepper until smooth.
03 - Pour the dressing over the salad and toss well to coat all ingredients evenly.
04 - Cover and refrigerate for at least 30 minutes to allow flavors to meld, or serve immediately for crispest texture.
05 - Toss once more before serving.
# Expert Tips:
01 -
- The apple gives it a sweetness and snap that makes regular coleslaw taste like it gave up on life.
- It takes fifteen minutes from cutting board to table, which means you can make it while the grill heats up.
02 -
- Apples brown fast once cut, so have your lemon juice ready or toss them with the dressing immediately to lock in color.
- This slaw is best eaten the same day, overnight the cabbage weeps and the texture goes soft.
03 -
- A mandoline makes quick work of the cabbage and apples, but watch your knuckles because it does not care about your feelings.
- Letting the dressing sit for five minutes before tossing helps the flavors marry before they hit the vegetables.