Apple Coleslaw
If you like apples in your coleslaw, this recipe of Apple Coleslaw is all you need to impress your family and friends this summer. This recipe is packed with flavors and different textures. Colorful vegetables combined with fresh apples, dried fruit and nuts make this salad a great choice for your next party.
Servings: 8 servings
Calories: 160kcal
Ingredients
- 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
Instructions
- 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.
Notes
Ingredient replacement ideas:
Nuts: Replace pecans with sunflower seeds, sliced almonds, pistachios, pumpkin seeds, cashews etc.
Cranberries: Replace them with raisins, dried cherries or a mixture of them.
Lemon juice: Replace the juice with more apple cider vinegar
Apples: Use a red apple and a Granny Smith, or Fuji, Gala etc.
Cabbage: You can use a mixture of red and white cabbage.
Peppers: Use a mixture of red, yellow and orange bell peppers for a colorful salad.
Mayonnaise: If you are not a fan of it, omit it completely from the recipe. The texture will not be creamy, but it will still be very good.
Tips for making the salad:
- 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.
Nutrition
Serving: 1g | Calories: 160kcal | Carbohydrates: 20g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 8g | Cholesterol: 4mg | Sodium: 200mg | Fiber: 3g | Sugar: 15g
