Apple Slaw
This Creamy Apple Slaw combines tart apples, crisp cabbage, and tangy dressing for the perfect barbecue side dish!
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Servings: 8
Ingredients
- 16 ounces coleslaw mix (3 cups shredded cabbage)
- 2 medium Granny Smith apples sliced thin into sticks
- 2 stalks green onions sliced thin
- 1/3 cup sliced almonds toasted
- 1/3 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 2 teaspoons sugar
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon celery seed optional
Instructions
- Core and slice the apples into thin slices and then into matchsticks (or julienne them).
- Place in a bowl of water with a dash of lemon juice while preparing to keep them from turning brown.
- Combine the coleslaw mix, apples, and sliced green onions in a medium or large bowl. Toss to combine.
- In a small bowl, add the ingredients for the dressing. Stir or whisk to combine.
- Pour the dressing over the slaw mix. Toss to coat.
- Chill for 1 hour before serving for the best flavor.
- Garnish with toasted almonds before serving.
Notes
- Prep smart - Save time with pre-shredded cabbage from the store. Soak sliced apples in lemon water to prevent browning.
- Color it - Use red apples for color pop (green blends with cabbage).
- Add extra texture - Sprinkle in poppy seeds or sunflower seeds for more crunch.
- Repurpose leftovers - This keeps for 3 days in airtight container. Refresh with a stir and sprinkle of salt and pepper. Pile leftovers on sandwiches for extra flavor.
Nutrition
Serving: 1 | Calories: 131kcal | Carbohydrates: 12g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 4mg | Sodium: 164mg | Potassium: 193mg | Fiber: 3g | Sugar: 8g | Vitamin A: 118IU | Vitamin C: 24mg | Calcium: 42mg | Iron: 1mg
