Coleslaw with Apple (Printable Version)

A crisp cabbage and apple salad tossed in a creamy, sweet-tangy dressing.

# Ingredient List:

→ Vegetables & Fruit

01 - 14 oz white cabbage, finely shredded
02 - 1 large carrot, peeled and grated
03 - 1 large apple, cored and grated (sweet-tart variety)
04 - 2 spring onions, finely sliced

→ Dressing

05 - 3.5 oz Greek yogurt (or light sour cream)
06 - 2 tbsp mayonnaise (light or regular)
07 - 2 tsp Dijon mustard
08 - 1 tbsp apple cider vinegar
09 - 1 tsp honey
10 - Salt and freshly ground black pepper, to taste

→ Optional Additions

11 - 2 tbsp chopped fresh parsley
12 - 1 tbsp lemon juice (to prevent apple browning)

# Steps:

01 - In a large mixing bowl, place the shredded cabbage, grated carrot, grated apple (tossed with lemon juice, if using), and spring onions.
02 - Whisk together Greek yogurt, mayonnaise, Dijon mustard, apple cider vinegar, honey, salt, and pepper in a separate small bowl until smooth.
03 - Pour the dressing over the vegetable mixture and toss thoroughly to coat evenly.
04 - Taste and adjust salt and pepper as needed, then fold in the chopped parsley if desired.
05 - Refrigerate for at least 15 minutes to allow flavors to meld. Serve chilled.

# Expert Advice:

01 -
  • The apple adds a natural sweetness that makes this taste nothing like heavy coleslaw—it's bright and almost refreshing instead.
  • You'll have it ready in 20 minutes flat, and it actually gets better the longer it sits in the fridge, which is rare for salads.
02 -
  • Don't skip the chilling step or you'll serve it when the cabbage is still too crisp and the dressing hasn't settled in—15 minutes makes a genuine difference.
  • If you grate the apple too far ahead, it will oxidize and turn brown, so save that step for right before mixing unless you're using the lemon juice trick.
03 -
  • Shred your cabbage as thin as you possibly can—a mandoline slicer or the thin side of a box grater changes the texture from crispy to almost silky.
  • Taste as you go with the dressing because mayo brands vary wildly in saltiness, and you might need less salt than the recipe suggests depending on what you're using.
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