Apple Slaw
This apple slaw recipe is here to raise your coleslaw game! Thinly shredded cabbage, carrots, apples, parsley and slivered almonds tossed with a slightly sweet and tangy creamy dressing. Crunchy, sweet, nutty and oh so delicious! It is the perfect side dish for your next picnic, BBQ or potluck.
Ingredients
For the apple slaw:
- ¼ head green cabbage, outer leaves removed
- ¼ head red cabbage, outer leaves removed
- 2 cups shredded (or cut into matchsticks) carrots
- 1 large Rave® apple, cored and julienned (cut into fine matchsticks)
- ⅓ cup chopped fresh parsley
- ½ cup slivered almonds
For the apple slaw dressing:
- ¾ cup mayonnaise
- 1 tablespoon apple cider vinegar
- 2 teaspoons honey
- 1 teaspoon celery seeds
- Salt and freshly ground pepper, to taste
Instructions
- Using a sharp Chef's knife, remove the tough core from the cabbages. Then slice each quarter into thin shreds. You can also do that using a mandoline or a food processor.
- Transfer the shredded cabbages to a large bowl and add the shredded carrots and apple. Toss to combine. Reserve.
- Make the dressing by whisking all the dressing ingredients in a bowl. Taste and adjust the ingredients as needed.
- Pour the dressing over the apple slaw, tossing gently to combine so everything is thoroughly coated. Then, add the parsley and almonds, tossing again to combine.
- Refrigerate for 1 hour before serving, for best results!
Notes
Make-Ahead:
If making the apple slaw more than 1 hour ahead, reserve some of the dressing to toss with the apple slaw right before serving, so it is extra creamy!
I don't recommend making the slaw more than a few hours ahead (up to overnight), as it will lose its crunchiness the longer it sits in the fridge. That being said, you can shred the cabbages and carrots up to 2 days ahead and make the dressing 4-5 days ahead. Keep the dressing and veggies separate and mix together on the day you're serving the slaw!
Leftovers:
Leftovers won't be as crunchy, but will keep well in the fridge for up to 5 days.
Freezing:
I do not recommend freezing apple slaw. Texture and flavor will suffer considerably.
Nutrition
Calories: 232kcal, Carbohydrates: 14g, Protein: 3g, Fat: 19g, Saturated Fat: 3g, Polyunsaturated Fat: 10g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 9mg, Sodium: 170mg, Potassium: 316mg, Fiber: 4g, Sugar: 8g, Vitamin A: 5906IU, Vitamin C: 32mg, Calcium: 63mg, Iron: 1mg