recipe for apple slaw
The Best recipe for apple slaw
I’ve found it’s perfect for all kinds of occasions, whether it’s a potluck, a family dinner, or just a quick snack for when I’m craving something light. It holds up well in the fridge for days, so there’s no waste if you’re not ready to eat it right away. Plus, it’s easy to customize—swap out the apples for pears or add a little bit of honey for extra sweetness if you like. It’s that kind of recipe that feels like a little treat without the guilt, and honestly, it’s one of those things that makes me feel like I’m doing something good for my family without having to overcomplicate things.
Crisp Apple Slaw with Tangy Dressing
A refreshing, crunchy slaw made with sweet apples, crisp cabbage, and a bright citrus-vinegar dressing. Perfect for adding freshness to sandwiches, salads, or as a light side dish.
🥘Ingredients
- 3 medium apples (Granny Smith or Honeycrisp)
- 1 small red cabbage (about 2 cups shredded)
- 1/2 cup red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 1 tbsp olive oil
- 1/3 cup apple cider vinegar
- 1/4 cup honey
- 2 tbsp Dijon mustard
- 1 tsp ground cumin
- 1 tsp salt
- 1/2 tsp black pepper
👨🍳Directions
-
1
Wash and dry the apples. Thinly shred them using a box grater or food processor, then toss with olive oil to prevent browning. Set aside. -
2
Shred the red cabbage and red onion into very thin strips. Combine with the shredded apples in a large bowl. -
3
In a small bowl, whisk together the apple cider vinegar, honey, Dijon mustard, cumin, salt, and black pepper to make the dressing. -
4
Pour the dressing over the slaw and gently toss until everything is evenly coated. Let it sit for at least 10 minutes before serving to allow flavors to meld.
🔧Equipment
- Shredding bag or box
- Cutting board
- Knife
- Mixing bowl
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Crisp Apple Slaw with Tangy Dressing Works
❓ Frequently Asked Questions About Crisp Apple Slaw with Tangy Dressing
1. What is the best way to store leftover apple slaw?
Store any leftover apple slaw in an airtight container in the refrigerator for up to three days. To maintain freshness, toss it with a splash of apple cider vinegar or lemon juice before storing, which helps preserve crispness and flavor.
2. Can I make this slaw ahead of time?
Yes, you can prep the slaw ingredients separately up to two days in advance. Combine the shredded apples, cabbage, and dressing just before serving to keep the vegetables crisp. Store the raw ingredients separately to prevent sogginess.
3. What if I don’t have a mandoline for shredding?
A sharp knife and a cutting board work just fine. Cut the apples into thin, even strips, then slice the cabbage into similarly thin matchsticks. For consistency, use a food processor with the thinest shredding setting if available.
4. Does this slaw work well with different proteins?
Absolutely! This slaw pairs beautifully with grilled chicken, pulled pork, turkey burgers, or even as a standalone salad with just a sprinkle of cheese or a drizzle of hot sauce. The sweet-tangy flavor balances almost any protein.
