Apple Slaw

This Creamy Apple Slaw, with its tangy flavor, is the perfect side dish to your next picnic or barbecue. It makes a great addition to pulled pork sandwiches!

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Course: Salads

Cuisine: American

Prep Time: 10

Total Time: 10

Servings: servings

Author: Jennifer Stewart

Ingredients

Apple Slaw

16 ounces coleslaw mix or 3 cups shredded cabbage
2 Granny Smith apples sliced thin
2 green onions sliced thin
1/3 cup slivered almonds sliced works too

Slaw Dressing

1/3 cup mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon Dijon. musstard
2 teaspoons sugar sub honey if needed
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, combine the ingredients for the dressing. Stir or whisk to combine.
Pour the dressing over the slaw mix. Toss to coat the slaw.
Chill for 1 hour before serving for the best flavor.
Garnish with toasted almonds before serving.

Notes

Use a variety of different colored apples. A green apple might blend too much with the cabbage so use red for a pop of color.

Grate the apples in a food processor using the shredding plate if you prefer.

Avoid browning during prep and place sliced apples in bowl with water and lemon.

With leftovers, serve on top of sandwiches for a crunchy bite, or as a side dish through the week.

Store leftovers in an airtight container for four days. Refresh the flavor with a quick stir, then a hit of pepper and salt!

Sprinkle on a few poppy seeds or sunflower seeds for more crunch and texture.

Cut down prep time with a bag of pre-shredded cabbage from the store.

Nutrition