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Apple Coleslaw Recipe

A refreshing twist on traditional coleslaw featuring crisp cabbage, juicy apples, and a creamy dressing that combines sweet and tangy flavors with irresistible crunch.
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Prep Time 15 minutes
Servings: 6
Calories: 120
Ingredients Method Notes

Ingredients
  

For the Coleslaw
  • 4 cups green cabbage, finely shredded
  • 2 cups red cabbage, finely shredded
  • 2 medium Honeycrisp apples, julienned
  • 1 large carrot, grated
  • 1/4 cup red onion, thinly sliced
For the Dressing
  • 1/2 cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon celery seed
  • Salt and pepper to taste

Method
 

  1. Start by shredding your cabbage into thin, uniform strips using a sharp knife or mandoline slicer. Grate the carrot until you have fine, bright orange shreds. Cut your apples into thin matchsticks, leaving the skin on for extra nutrients and visual appeal. Keep all pieces roughly the same size for even distribution.
  2. In a medium bowl, whisk together mayonnaise, apple cider vinegar, and honey until the mixture becomes smooth and creamy. Add the Dijon mustard and celery seed, whisking until fully incorporated.
  3. Add all your prepared vegetables and apples to a large mixing bowl. Pour the dressing over the mixture and toss gently but thoroughly using clean hands or large spoons. Make sure every strand of cabbage and piece of apple gets coated with the creamy dressing.
  4. Taste your apple coleslaw and adjust seasoning with salt and freshly ground black pepper. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving. During this chilling time, the flavors will meld together beautifully.

Notes

This apple coleslaw actually improves with time as the flavors meld together. Make it up to 4 hours ahead for the best taste and texture. Store leftover apple coleslaw in an airtight container in the refrigerator for up to 3 days. Don't freeze this salad as the mayonnaise-based dressing and fresh vegetables don't freeze well. To prevent apples from browning, toss cut apples with a little lemon juice immediately after cutting, or add them to the dressing right away.