Apple Coleslaw (Print Version)
Shredded cabbage and apples tossed in a honey-Dijon mayo and Greek yogurt dressing for a bright, crunchy 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 Steps:
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 to redistribute the dressing.
# Expert Tips:
01 -
- It comes together in fifteen minutes flat with zero cooking, which means you can make it while the grill heats up.
- The sweet and tart crunch from fresh apples transforms ordinary coleslaw into something people actually remember and ask for.
- It travels beautifully for potlucks and picnics, and honestly tastes even better after sitting in the fridge for a while.
02 -
- Toss the julienned apples with a splash of lemon juice or vinegar right after cutting to prevent browning, something I learned after serving a sadly discolored batch at a dinner party.
- Salt your shredded cabbage lightly and let it sit for five minutes before adding dressing, which draws out excess moisture and keeps the slaw from becoming watery overnight.
03 -
- A mandoline slicer is the secret to those perfect thin apple matchsticks, but a sharp knife and steady patience work just as well.
- Make the dressing a day ahead and keep it in a jar in the fridge, which actually improves the flavor and saves you time when you are ready to assemble.