Apple Coleslaw (Print Version)
Crisp shredded cabbage with apples and a honey-Dijon dressing — a bright, picnic-ready side.
# 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 Advice:
01 -
- It takes all of fifteen minutes from cutting board to table, which is a lifesaver when you need a side dish in a hurry.
- The combination of tart apples and tangy dressing keeps people coming back for seconds without ever feeling heavy.
02 -
- Apples brown quickly once cut, so have your dressing ready and toss everything together right after slicing to lock in that bright color.
- The salad tightens up as it sits because the cabbage releases water, so a slightly wetter dressing than you think you need actually turns out perfect after chilling.
03 -
- A mandoline makes impossibly thin, even shreds of cabbage and matchsticks of apple, and it cuts your prep time in half if you have one.
- Toast the nuts in a dry skillet for three to four minutes until fragrant, because raw nuts added straight from the bag will never give you the same depth of flavor.