Description
Think of this slaw as fall in a bowl — crisp, colorful, and ready to brighten any meal. It’s the kind of dish that fits right in whether you’re snuggled up indoors or heading out with a bowlful for a cozy potluck. This Fall Apple Slaw brings a lively crunch and a pop of sweet-tangy flavor that feels like the culinary version of jumping into a pile of autumn leaves.
Ingredients
Scale
For the salad
- 1 bag (16 oz) coleslaw mix
- 1 Granny Smith apple, cut into thin matchstick slices
- ½ cup chopped celery
- 5 green onions, sliced thin
For the dressing
- ½ cup apple cider vinegar
- ½ cup granulated sugar
- 3 tablespoons olive oil
- 1 tablespoon Dijon mustard
- ¼ teaspoon crushed red pepper flakes
- ¾ cup mayonnaise
Instructions
- Grab a large mixing bowl and toss in the coleslaw mix, matchstick apples, celery, and green onions. Give everything a quick toss to combine.
- Warm a small saucepan over medium heat. Add the apple cider vinegar, sugar, olive oil, Dijon mustard, and red pepper flakes. Whisk continuously as the mixture heats up, and keep stirring until the sugar fully melts into the liquid.
- Take the pan off the heat and whisk in the mayonnaise until you have a smooth, creamy dressing.
- Drizzle the warm dressing over the bowl of cabbage and apples. Gently fold everything together so each bite gets coated in that tangy-sweet goodness.
- Cover the bowl tightly and pop it into the fridge. Let it chill for at least an hour so the flavors can mingle and the slaw can crisp up even more.
Notes
Want to make this recipe vegan? Easy fix: swap the regular mayo for your favorite plant-based version, or mix up a batch of homemade vegan mayo to keep things dairy-free and delicious.
Nutrition
- Serving Size: 1g
- Calories: 362kcal
- Sugar: 21g
- Sodium: 293mg
- Fat: 30g
- Saturated Fat: 5g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 13mg