Coleslaw with Apple

My grandmother made coleslaw every Sunday without fail, standing at her chipped porcelain sink with a head of cabbage and that familiar box grater. The rhythm of shredding vegetables was the soundtrack to my childhood summers. This apple version came from an accident really I'd bought too many apples for a pie and started tossing them into everything. That first bite revealed something magical the sweet crunch of apple against tangy cream woke up the whole bowl.

Last summer I brought this to a neighborhood potluck expecting it to be just another side dish nobody noticed. My friend Sarah actually texted me the next day asking for the recipe because her husband kept talking about it. Theres something about the combination of textures the snap of cabbage the crisp apple and that creamy dressing that makes people come back for seconds.

Ingredients

• 400 g white cabbage finely shredded: The foundation of any great coleslaw and provides that essential crunch
• 1 large carrot peeled and grated: Adds natural sweetness and beautiful color contrast
• 1 large apple cored and grated: Choose a sweet tart variety like Honeycrisp or Granny Smith for the best balance
• 2 spring onions finely sliced: These milder onions add just enough bite without overpowering
• 100 g Greek yogurt: Makes the dressing protein rich and tangy while keeping it lighter than traditional mayo heavy versions
• 2 tbsp mayonnaise: Just enough to give that authentic creaminess we all love in coleslaw
• 2 tsp Dijon mustard: Adds a subtle depth and slight heat that cuts through the sweetness
• 1 tbsp apple cider vinegar: Brightens the entire dressing and prevents it from feeling too heavy
• 1 tsp honey: The secret ingredient that ties everything together especially the apples
• Salt and freshly ground black pepper: Essential for bringing all flavors forward
• 2 tbsp chopped fresh parsley optional: Adds fresh herbal notes and makes the bowl look gorgeous

Instructions

Prep your vegetables:

Place the shredded cabbage grated carrot and sliced spring onions in your largest mixing bowl. If you're worried about the apples browning toss them with a tablespoon of lemon juice before adding them in.

Make the creamy dressing:

In a separate small bowl whisk together the Greek yogurt mayonnaise Dijon mustard apple cider vinegar honey salt and pepper. Keep whisking until the mixture is completely smooth and the honey has dissolved.

Bring it all together:

Pour that beautiful dressing over your vegetables and toss thoroughly with clean hands or tongs. Make sure every single piece of cabbage and apple gets coated in that creamy goodness.

Taste and adjust:

This is where you become the chef. Take a bite and add more salt pepper or honey if it needs it. Fold in the fresh parsley now if you're using it for that pop of green.

Let the magic happen:

Refrigerate for at least 15 minutes though honestly an hour is better. This resting period lets the flavors meld and the cabbage soften just enough while keeping its crunch.

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This coleslaw has become my go to for summer barbecues and winter potlucks alike. Theres something universally appealing about that creamy crunch combination. I've watched skeptics turn into believers after one taste.

Making It Your Own

The beauty of this recipe is how well it adapts to whatever you have on hand. Sometimes I'll toss in toasted sunflower seeds for extra protein or swap the apple for a firm pear when that's what's in the fruit bowl. The basic formula stays the same but the personality shifts with the seasons.

Perfect Pairings

This apple coleslaw is surprisingly versatile and plays nicely with so many dishes. I love it alongside pulled pork sandwiches where the sweetness balances the savory meat. It also works beautifully with grilled chicken fish tacos or even as a topping for spicy black bean burgers.

Storage And Make Ahead Tips

Unlike delicate lettuce salads this one actually gets better after a day in the refrigerator. The cabbage softens slightly and the apple flavor permeates the whole bowl. I often make a double batch on Sunday and it lasts perfectly through Wednesday for quick lunches.

• Store in an airtight container in the refrigerator for up to 4 days
• Give it a quick toss before serving as the dressing sometimes settles to the bottom
• If it seems a little dry after sitting add just a splash more yogurt before serving

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Hope this apple coleslaw finds its way into your regular rotation like it has in mine. Its the kind of dish that makes meal feel complete and special.

Recipe FAQs

→ What type of apple works best?

Sweet-tart varieties like Granny Smith, Honeycrisp, or Braeburn provide the best balance. Their firm texture holds up well when grated and their natural sweetness complements the tangy dressing.

→ How do I prevent the apple from turning brown?

Toss the grated apple with 1 tablespoon of lemon juice immediately after grating. The ascorbic acid prevents oxidation and keeps the apple looking fresh and white.

→ Can I make this coleslaw ahead of time?

Yes, prepare it up to 24 hours in advance. The cabbage softens slightly as it marries with the dressing, creating an even better texture. Store in an airtight container in the refrigerator.

→ Is there a vegan alternative to the dressing?

Simply substitute Greek yogurt with plain dairy-free yogurt and use vegan mayonnaise. The creamy texture and tangy flavor remain excellent while accommodating plant-based diets.

→ What main dishes pair well with this coleslaw?

This versatile side complements grilled chicken, pulled pork sandwiches, fish tacos, or burgers. Its refreshing crunch and sweet-tangy profile balance rich, savory mains perfectly.

→ How long does the coleslaw stay fresh?

Properly stored in an airtight container, it stays fresh for 3-4 days. The texture becomes more tender over time, but the flavors continue to develop beautifully.