Apple Slaw makes a nice transition into fall. It would be great to serve at an end of summer barbeque or work equally well for a fall game day event with pulled chicken or pork.
The addition of sweet apple to the cabbage and green onions makes a nice contrast. The light olive oil dressing 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 creates another layer of contrast to the slaw.
Apple SlawPrint This
- 4 cups red cabbage, shredded
- 2 apples, cored and sliced 1/8 inch thick
- 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 kosher 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.
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.