Coleslaw with apple cabbage (Printable)

Crisp cabbage and grated apple dressed with a creamy, tangy blend for a fresh, crunchy salad.

# What You Need:

→ Vegetables & Fruit

01 - 14 oz white cabbage, finely shredded
02 - 1 large carrot, peeled and grated
03 - 1 large sweet-tart apple, cored and grated
04 - 2 spring onions, finely sliced

→ Dressing

05 - 3.5 oz Greek yogurt (or light sour cream)
06 - 2 tbsp mayonnaise (light or regular)
07 - 2 tsp Dijon mustard
08 - 1 tbsp apple cider vinegar
09 - 1 tsp honey
10 - Salt and freshly ground black pepper, to taste

→ Optional Additions

11 - 2 tbsp chopped fresh parsley
12 - 1 tbsp lemon juice (to prevent apple browning)

# Directions:

01 - Place shredded cabbage, grated carrot, grated apple (tossed with lemon juice if using), and spring onions in a large mixing bowl.
02 - In a separate small bowl, whisk together Greek yogurt, mayonnaise, Dijon mustard, apple cider vinegar, honey, salt, and pepper until smooth.
03 - Pour the dressing over the salad ingredients and toss thoroughly to coat evenly.
04 - Taste and adjust seasoning as needed, then fold in chopped parsley if desired.
05 - Chill the salad for at least 15 minutes to allow flavors to meld before serving.

# Expert Advice:

01 -
  • The apple adds this incredible fresh sweetness that balances the tangy dressing like nothing else
  • It comes together in literally minutes but tastes like you put way more thought into it
02 -
  • I learned the hard way that grating the apple rather than chopping it distributes the sweetness more evenly throughout the salad
  • The coleslaw actually gets better after sitting for a few hours, so do not be afraid to make it ahead
03 -
  • Use a box grater for the apple and carrot rather than a food processor so you have better control over the texture
  • Letting the dressed coleslaw sit for at least 30 minutes in the fridge makes a huge difference in flavor development
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