Apple Slaw
I love this Apple Slaw for a nice twist on your typical coleslaw. It has a wonderful balance of acidity, sweetness, creaminess and crunch that makes it a wonderful side dish. Try it with Oven Pulled Pork, Sweet and Spicy Chicken or Cumin and Lime Marinated Flank Steak. Fantastic alongside any deli stacked sandwich too!
Easy as Can Be!
Sure! You can shred cabbage and carrots for this recipe, but I usually save time by buying the pre-washed and shredded coleslaw blend that is packaged in the produce section at my grocery store (Publix here in Florida). It is a mix of green and purple cabbage and carrots. Perfect for this recipe!
I use the large holes on my box grater for the apples. Which results in just enough of a bite to recognize the apples in the slaw. If you want them to be more pronounced, you can slice them into matchsticks. Either way- this is the hardest part of making the slaw! Lol!
Making the Sauce
All of the ingredients go in a small bowl at once. Give it a good stir, then pour it over the cabbage and apple mixture. Make sure it is all combined well and store it covered in the fridge until you are ready to eat. Although leftover Apple Slaw can be stored in the fridge for 2-3 days, it is best when eaten the day of. The purple slaw tends to share it’s beautiful color with the rest of the bowl by day two… However, it will still taste good!
Apple Slaw
Click Stars to Rate Recipe:Ingredients
- 1 16oz bag coleslaw blend (green and purple cabbage and carrots)
- 2 medium apples (Fuji, Gala, Envy, Honeycrisp or Cripps Pink all work well)
- ⅔ cup full fat mayonnaise
- ⅓ cup dijon mustard
- 1 Tbsp apple cider vinegar
- 2 tsp sugar
Instructions
- In a medium bowl, combine the mayo, mustard, vinegar and sugar. Stir well.
- Using the large holes, grate both apples. Or cut the apple into matchstick pieces.
- In a large bowl, combine the coleslaw blend and apple. Pour the mayo mixture on top and stir with a large spatula until well combined. Store covered in the fridge until ready to eat.
- The apple slaw can be made several hours before you plan to eat and is best when made the day of. Leftovers can be stored in the fridge for 2-3 days, but the purple cabbage color will start to run.
