If you like apples in your coleslaw, this recipe for Apple Coleslaw is all you need to impress your family and friends this summer. This recipe is packed with flavors and different textures.
What's in apple coleslaw
This salad is made with colorful vegetables, like cabbage and carrots combined with fresh apples, dried fruit, and nuts. It makes an excellent choice for your next party.
Coleslaw salad is a staple for American summer parties.
I never went to a barbecue, picnic, or summer celebration without having a variation of the famous coleslaw salad.
Do you know that the coleslaw name comes from the Dutch "koolsla," which means cabbage salad? Initially, this salad was made only with cabbage, but other vegetables, fruits, and nuts became part of the regular mixtures as the recipe evolved.
This apple coleslaw is packed with nutrients and has lovely textures. It is also a versatile recipe, as you can replace some ingredients with the ones you like or omit the ones you don't.
It would not be a coleslaw salad if cabbage would not be involved. In this salad, you can use either only white cabbage or a mixture of white and red. We like colors and variety.
I usually wash and peel the outer layer of the cabbage, just to ensure that I am not contaminating its inside with anything. Then, I cut the cabbage into wedges and rinse them under running water. Why? Because insects or worms could make a home inside the cabbage, and I don't want them in my salad.
Use what you have available. I used red apples. Some people like the Granny Smith variety in the coleslaw, as it is a sour apple that is also low in sugar and high in fiber.
I like sweeter apples, which I used in this salad. I do not bother to peel the apples, and I do not shred them either. I like to slice them thinly or cube them for more texture. Also, apple skin has a lot of fiber and vitamins, which are good for us.
Grate or chop them finely.
I like red bell pepper, but this is an excellent opportunity to add yellow or orange pepper to the mixture. The more, the merrier. Your salad will be colorful and unique.
If it's summer, let's use green onions. They are mild and delicious and bring texture and zing to this coleslaw. If you do not have green, use red onions, which are milder and sweeter than the regular type.
My choice for this salad was the humble pecan, but you can always use what you have available. If you like almonds, use them, but also walnuts, sunflower seeds, pistachios, pumpkin seeds, or cashews are good options.
I love cranberries. Raisins, cherries, or a mixture are great if you don't have cranberries.
Ingredients for the salad dressing:
This is the classic binder for the dressing, and most coleslaw recipes use it. I am not a fan of Greek yogurt, but it is an option if you like it.
I'm not too fond of coleslaw recipes that are too sweet, and there are plenty of them out there that use crazy amounts of brown sugar.
I make my dressing with honey and add only two tablespoons, just enough to balance the lemon juice or the vinegar in the recipe.
Lemon juice and apple cider vinegar:
You can skip the lemon juice and add more apple cider vinegar. I use lemon juice for the apples so they don't get brown in the salad.
Salt is optional because it all depends on how salty the mayo is. Taste the salad first and add salt only if you feel like it needs it.
How to make the apple coleslaw salad
Step 1. Shred the cabbage and carrots.
Tip: If you are in a hurry, use a bag of already shredded cabbage and carrots.
Step 2. Chop the rest of the vegetables.
Chop the green onions, peppers, and apples and place them in a large salad bowl. Add the nuts and dried fruits to it.
Tip: Toss the chopped apples in lemon juice to avoid browning before adding them to the salad.
Mix mayonnaise, honey, lemon juice, and apple cider vinegar in a small bowl.
Pour dressing over the veggies and mix everything well to combine. Refrigerate for at least an hour before you serve it.
This salad should not sit at room temperature or outside for more than two hours. Leftovers need to be refrigerated in an airtight container. The vegetables will lose their crunch, but the salad will last in the fridge for up to four days.
No, I do not recommend it. Coleslaw dressing doesn't freeze well. Dressings made with mayonnaise tend to separate and overall affect the taste and the texture of the salad.
Yes, you can make it within 2-3 days before you plan to serve it. However, I would add the dressing over the vegetables only two hours before serving it, as this salad tends to get soggy and limp after a day or two. For the best presentation, make it fresh.
Apple coleslaw is an excellent addition to any meal. Bring it to a party and serve it with potato salad, corn, beans, and any grilled or roasted meats, like burgers, sausages, or pulled chicken or pork sandwiches.
This salad goes well with cold cuts and cheese sandwiches too.
Serve it by itself. It is loaded with vitamins, fiber, and other nutrients good for you. Add shredded cooked chicken to it and have it for lunch.
The sky is the limit!
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- 3 cups shredded white cabbage
- 2 unpeeled red apples chopped with the core removed
- 1 medium carrot shredded
- 1 red bell pepper finely chopped
- 2 green onions finely chopped
- ¼ cup pecans chopped
- ¼ cup dried cranberries
- ⅓ cup mayonnaise
- 2 tablespoons honey
- 1 tablespoon lemon juice
- 1 tablespoon apple cider vinegar
- Optional: ½ teaspoon salt
- Shred the cabbage and carrots, chop the green onions, peppers and apples. Tip: Toss the chopped apples in lemon juice to avoid browning, before you add them to the salad.
- Combine all the vegetables in a large salad bowl. Add nuts and dried fruits to the mix.
- In a small bowl, whisk together mayonnaise, honey, lemon juice and apple cider vinegar.
- Pour dressing over the vegetables and toss to combine. Taste for salt. Refrigerate for at least an hour before serving.
- This salad should not be kept at room temperature or outside in the sun for more than two hours. It needs to be refrigerated. The vegetables will lose their crunch, but the salad can be refrigerated in an airtight container for up to 5 days.
- I do not recommend freezing it. The mayo dressing doesn't freeze well.
- Toss the chopped apples in lemon juice to avoid browning, before you add them to the salad.
- Lightly salt the shredded cabbage in a collander, let it sit for 20 minutes, squeeze the extra juice from it, and place it in the salad bowl. This way, the salad will not get watery.
- Add a touch of Dijon mustard to the dressing for extra zing.