Crisp Apple Coleslaw (Print Layout)

Crunchy apples and crisp cabbage meet a zesty dressing for the ultimate refreshing side.

# What You Need:

→ Vegetables & Fruit

01 - 2 cups green cabbage, finely shredded
02 - 1 cup red cabbage, finely shredded
03 - 2 medium apples (Gala or Granny Smith), julienned or grated
04 - 1 large carrot, peeled and grated
05 - 3 green onions, thinly sliced

→ Dressing

06 - 1/3 cup mayonnaise
07 - 2 tablespoons apple cider vinegar
08 - 1 tablespoon honey
09 - 1 teaspoon Dijon mustard
10 - Salt and black pepper, to taste

→ Optional Additions

11 - 1/4 cup fresh parsley, chopped
12 - 1/4 cup sunflower seeds or walnuts, toasted

# Directions:

01 - In a large mixing bowl, toss together the shredded green cabbage, red cabbage, julienned apples, grated carrot, and sliced green onions until evenly distributed.
02 - In a separate small bowl, whisk the mayonnaise, apple cider vinegar, honey, and Dijon mustard until smooth. Season with salt and black pepper to taste.
03 - Pour the dressing over the cabbage and apple mixture, tossing thoroughly to coat every strand evenly.
04 - Gently fold in the chopped parsley and toasted sunflower seeds or walnuts if desired. Taste and adjust the seasoning as needed.
05 - Refrigerate for at least 10 minutes to allow the flavors to meld. Serve cold.

# Expert Suggestions:

01 -
  • The apple brings a bright, juicy crunch that regular coleslaw never knew it was missing.
  • It comes together in fifteen minutes with zero cooking, which means your kitchen stays cool.
  • The dressing walks the line between tangy and sweet so well that even people who claim they hate coleslaw come back for seconds.
02 -
  • Toss the apples with a squeeze of lemon juice right after cutting or they will turn brown and look tired by the time you serve.
  • If you salt the cabbage ahead of time it will release water and dilute your dressing, so keep everything separate until the final mix.
03 -
  • A mandoline slicer gives you paper thin, even shreds that make the slaw feel like it came from a restaurant.
  • Toast the sunflower seeds in a dry skillet for two minutes and your whole kitchen will smell like warm nuts, which is a small effort with a big payoff.

Return