Description
Bright, crunchy, and full of autumn flavor, this apple cabbage slaw is an easy side that livens up weeknight dinners and potlucks alike. Crisp cabbage and tart Granny Smith apple meet a warm, slightly sweet cider dressing for a slaw that’s both refreshing and cozy.
Ingredients
Scale
For the slaw
- 1 (16 oz) bag coleslaw mix (shredded cabbage and carrots)
- 1 Granny Smith apple, cut into thin matchsticks
- ½ cup celery, diced small
- 5 green onions, thinly sliced
For the warm cider dressing
- ½ cup apple cider vinegar
- ½ cup granulated sugar
- 3 Tbsp olive oil
- 1 Tbsp Dijon mustard
- ¼ tsp red pepper flakes (optional — for a hint of heat)
- ¾ cup mayonnaise (use vegan mayo to make this dairy-free)
Instructions
- Combine the vegetables and apple: In a roomy mixing bowl, toss together the coleslaw mix, matchstick apples, diced celery, and sliced green onions. Set aside while you make the dressing.
- Make the warm dressing: In a small saucepan over medium heat, whisk the apple cider vinegar, sugar, olive oil, Dijon mustard, and red pepper flakes. Heat gently, stirring, until the sugar fully dissolves and the mixture comes to a brief simmer.
- Add the mayo: Remove the pan from the heat and whisk the mayonnaise into the warm vinegar mixture until smooth and glossy. The warmth helps the dressing meld and slightly soften the cabbage.
- Dress the slaw: Pour the warm dressing over the vegetable mixture and toss well so every shred is coated.
- Chill and meld flavors: Cover the bowl and refrigerate for at least 1 hour before serving so the flavors can marry and the slaw cools. It tastes even better after a few hours.
Notes
- Notes & substitutions
- To make this vegan, swap the mayo for a store-bought vegan mayonnaise or your favorite homemade vegan mayo.
- If you prefer less sweetness, reduce the sugar to taste or substitute part of it with maple syrup.
- For crunch variation, stir in toasted pecans, pumpkin seeds, or thinly sliced fennel.
- Keep the dressed slaw refrigerated and eat within 3–4 days; do not freeze.
- Quick tip: If you need maximum crunch later, store the dressing separately and toss it with the slaw just before serving.
Nutrition
- Serving Size: 1g
- Calories: 362kcal
- Sugar: 21g
- Sodium: 293mg
- Fat: 30g
- Saturated Fat: 5g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 13mg