Apple Slaw
A crisp, colorful apple slaw featuring cabbage, carrots, and sweet-tart apples, tossed in a creamy honey-Dijon dressing. High in fiber, low in saturated fat, and ready in just 15 minutes, it’s perfect for weeknight dinners, potlucks, or meal prep.
Equipment
- 1 large mixing bowl
- 1 Sharp Knife
- 1 Cutting board
- Measuring cups and spoons
- Optional: mandoline, food processor, or cheese grater
Ingredients
- ⅓ cup mayonnaise
- 2 tsp Dijon mustard
- 2 tsp honey
- 2 Tbsp apple cider vinegar
- ¼ tsp salt plus more to taste
- ⅛ tsp black pepper
- 1 small cabbage thinly sliced (≈5 cups)
- 3 Granny Smith apples julienned (≈2 cups)
- 2 carrots julienned (≈2 cups)
- 3 green onions sliced diagonally (≈1 cup)
Instructions
- Prepare the Dressing: In a medium bowl, combine ⅓ cup mayonnaise, 2 teaspoons Dijon mustard, and 2 teaspoons honey. Whisk thoroughly until the mixture is smooth and creamy, ensuring the honey is fully dissolved into the mayonnaise. Gradually pour in 2 tablespoons apple cider vinegar while continuing to whisk, creating a well-balanced tangy-sweet dressing. Season with ¼ teaspoon salt and ⅛ teaspoon freshly cracked black pepper. Taste and adjust seasoning if necessary, then set the dressing aside while you prepare the vegetables.
- Slice the Cabbage: Remove any wilted or damaged outer leaves from the cabbage. Cut the cabbage in half, then slice each half into thin strips approximately 2 inches long and ¼ inch wide. This will give the slaw a crisp, satisfying texture. Transfer the shredded cabbage to a large mixing bowl that will later hold all the other ingredients, giving ample space for even tossing.
- Julienne the Carrots: Wash, peel, and cut 2 medium carrots into long, thin strips around 2 inches in length and ⅛ inch in width. Using a mandoline or knife ensures uniformity, which allows the carrots to blend seamlessly with the cabbage and apples. Add the carrots to the bowl with the cabbage and gently toss to begin combining the ingredients.
- Prepare the Apples: Core and peel 3 Granny Smith apples, then cut them into thin strips about 2 inches long and ⅛ inch wide, matching the size of the carrots. To prevent browning, place the apple slices in a bowl of cold water mixed with 2 teaspoons lemon juice (or 1 teaspoon vinegar per cup of water). Let them soak briefly, then drain thoroughly before adding them to the bowl with the cabbage and carrots.
- Slice the Green Onions: Trim the roots and any wilted parts of 3 green onions. Slice diagonally into thin 1/8-inch pieces to maximize flavor distribution. Add the green onions to the bowl containing the cabbage, carrots, and apples, gently tossing to distribute evenly.
- Combine the Ingredients: Pour the prepared dressing over the cabbage, carrots, apples, and green onions. Using a large spoon or salad tongs, carefully toss the mixture until every piece is lightly coated. Take care not to crush the apples or cabbage; the goal is to maintain a crisp, refreshing texture. Taste and adjust seasoning with additional salt or pepper if needed.
- Chill the Slaw: Cover the bowl with plastic wrap or transfer the slaw to an airtight container. Refrigerate for at least 30 minutes to allow flavors to meld and the dressing to infuse the vegetables and fruit. Chilling enhances the tangy-sweet balance and ensures each bite is crisp and flavorful.
- Serve and Enjoy: Before serving, gently toss the slaw one more time. Portion into 1-cup servings and enjoy as a refreshing side for grilled meats, sandwiches, or as a light, nutritious snack on its own. Store any leftovers in an airtight container in the refrigerator for up to 2 days while keeping the slaw crisp.
Notes
- Use Granny Smith apples for a tart flavor that balances the sweetness of the dressing.
- Keep the cabbage, carrots, and apples uniform in size for consistent texture and appearance.
- Soaking apple slices in lemon juice or vinegar prevents browning and maintains crispness.
- Adjust the dressing seasonings to taste—more honey for sweetness, more vinegar for tang.
- A mandoline or food processor can speed up slicing and create uniform strips.
- This slaw can be made a few hours ahead, but avoid dressing it too far in advance to prevent sogginess.
