Apple Slaw is a refreshing twist on traditional coleslaw, featuring crisp Granny Smith apples, crunchy cabbage, carrots and a tangy dressing.
In our home, Summer bbq season means it's time for the salad trifecta: potato salad, macaroni salad and coleslaw. Everyone has their favorite likes and dislikes.
Over the years I've experimented with so many recipes using these three popular salad choices from regular with mayonnaise to vinegar based. Especially since our oldest has an aversion to mayo!
Some of my personal favorite variations include Red Potato Salad with Sriracha Vinaigrette, Deviled Egg Macaroni Salad and Homemade Coleslaw.
But as usual, I wanted to make a new slaw recipe and this Apple Slaw made with Granny Smith apples was not only super easy to make, it tasted great!
When making apple slaw, it's important to choose the right type of apple. You want an apple that is crisp and slightly tart, as this will provide a nice contrast to the sweetness of the dressing.
Some good options include Granny Smith, Honeycrisp, and Pink Lady apples. Avoid using apples that are too soft or too sweet, as they may not hold up well in the slaw.
To take your apple slaw to the next level, consider adding a variety of textures and flavors. You can add some crunch by tossing in some chopped nuts or seeds, such as almonds or sunflower seeds.
For a sweet and tangy flavor, try adding some dried cranberries or raisins. And for a little kick, add some diced jalapeño peppers or a sprinkle of cayenne pepper.
Experiment with different combinations until you find the perfect balance of flavors and textures for your apple slaw.This recipe makes 4 cups or 8-½ cup servings.
To make this apple slaw you're going to need the following ingredients:
Tri-Color Coeslaw Mix: This is a quick way to make salad in a pinch. This mixture contains pre-shredded red and green cabbage and carrots. You can make your own; though you'll only need a portion of each head of the cabbage.
Granny Smith Apples: Once peeled and cored, I shredded them with a box grater, but you can also dice them into small pieces.
Mayonnaise: I prefer to use regular Hellmann's mayonnaise as it doesn't leave a "tangy" aftertaste in salads. If you use another brand or other versions of this mayo, this salad may not taste as intended.
Apple Cider Vinegar
How do you make Apple Slaw?
Rinse the coleslaw mix under cold water and pat dry and add to a mixing bowl along with the shredded apples.
In a small bowl, combine the mayonnaise, vinegar, nutmeg, cinnamon and salt. Whisk until smooth; then add to the cabbage and mix well.
Let it sit
After you've mixed all of your ingredients together, it's important to let your apple slaw sit for at least an hour before serving.
This allows the flavors to meld together and the dressing to fully coat the ingredients. You can even let it sit in the fridge overnight for even more flavor.
Just be sure to give it a good stir before serving to redistribute the dressing. Your apple slaw will be the perfect side dish for any meal or gathering.
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- 8 ounces tri color coleslaw mix
- 2 Granny Smith apples (approx. 2 cups shredded)
- 1 cup mayonnaise (Hellmann's or Best)
- 2 tablespoons apple cider vinegar
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cinnamon
- ⅙ teaspoon Kosher salt
- Rinse the coleslaw mix under cold water in a colander, pat dry and add to a mixing bowl along with the shredded apples.
- In a small bowl, combine the mayonnaise, vinegar, nutmeg, cinnamon and salt. Whisk until smooth; then add to the cabbage and mix well. Place in a serving bowl; then refrigerate for at least one hour before serving.
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