Apple Slaw makes a great salad for the fall months. This twist on traditional coleslaw would be a perfect side dish to serve with a roast or work equally well for a game day event or your next picnic with pulled chicken or pork sandwiches.
The addition of apples to the cabbage and green onions makes a nice contrast and change from a classic coleslaw. The light olive oil dressing in this healthy apple slaw is made with apple cider vinegar, dijon mustard and honey.
You can use your favorite apples to make this recipe. Granny Smith and Envy apples are pictured in the ingredients. Granny Smith apples have a sharp taste that works well in a salad. Envy apples are sweet and crunchy. Using one of each of these crisp apples creates another layer of contrast to the slaw. A couple other red apples you could try are Gala apples and Pink Lady Apples.
If you would like to try another coleslaw recipe, you you also check out Tri Color Coleslaw and Asian Slaw. They are both great slaw recipes that are easy to make. If you want to try another fall simple salad with apples, check out Apple Walnut Salad with Cheddar Croutons.
SOME THINGS TO KNOW: FAQ’S
- You can easily shred the cabbage with a sharp knife or in a food processor. Check out How to Shred Cabbage in a Food Processor to learn how.
- You can make Apple Slaw a couple hours before serving. Do not do it too far ahead of time as you want crunchy cabbage.
- Tart apples like a Granny Smith apple would go well in this recipe. It you want to find the best apples read How to Choose the Perfect Apple.
- If you’re out of apples, you can replace them with pears. Pears have a similar crunchy texture and a sweet flavor that complements the slaw.
- If you prefer red onion they would work well in this apple slaw recipe.
- You could use green cabbage in the recipe if that is what you have on hand. You could also use a bag of coleslaw mix if you do not want to chop the cabbage.
- If you want a non-honey alternative, maple syrup can work as a sweetener in the dressing.
- Yellow mustard can be used as a substitute for Dijon mustard, although it has a milder flavor.
- White wine vinegar can be used as a substitute for apple cider vinegar. It has a similar acidity and tartness.
- You can substitute vegetable oil for olive oil if you prefer a milder flavor. Other options include canola oil or grapeseed oil. If you don’t have parsley, cilantro can be used as a substitute. It has a fresh, herbaceous flavor that can work well in slaw.
HOW TO STORE LEFTOVER APPLE SLAW:
- You can keep any leftover coleslaw in the refrigerator for 2-3 days in an airtight container. The cabbage will wilt a bit but the flavor will be fine.
- This is not something that you should attempt to freeze. The raw vegetables In the coleslaw will change consistency if frozen.
Apple SlawPrint This
- 4 cups red cabbage, shredded
- 2 apples, cored and sliced into thin slices
- 2 green onions (scallions), chopped
- 2 tablespoons fresh parsley, chopped
- ¼ cup extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon dijon mustard
- ¼ teaspoon salt
- pinch black pepper
In a large bowl, combine the cabbage, apples, green onions and parsley.
In a small bowl, whisk together the olive oil, apple cider vinegar, honey, dijon mustard, salt and pepper. Make sure that the dressing ingredients are combined thoroughly.
Add the dressing to the cabbage mixture and combine well.
If you are making this ahead of time, make sure to add the dressing. The apple cider vinegar in the dressing will prevent the apples from browning.