This fresh and vibrant coleslaw combines crunchy cabbage, sweet apples, and earthy carrots in a tangy, creamy dressing. It’s perfect as a side dish or sandwich topper!
Ingredients:
For the Slaw:
- Green cabbage: 4 cups, finely shredded
- Red cabbage: 2 cups, finely shredded (optional, for color)
- Carrots: 2 medium, grated
- Apple: 1 large (Granny Smith or Honeycrisp), julienned or thinly sliced
- Green onion or red onion: 2 tablespoons, thinly sliced (optional)
- Parsley: 2 tablespoons, finely chopped (optional)
For the Dressing:
- Mayonnaise: ½ cup
- Greek yogurt or sour cream: ¼ cup
- Apple cider vinegar: 2 tablespoons
- Honey: 1 tablespoon (or sugar, to taste)
- Dijon mustard: 1 teaspoon
- Salt: ½ teaspoon (adjust to taste)
- Black pepper: ¼ teaspoon
Instructions:
1. Prepare the Vegetables
- In a large bowl, combine the shredded cabbage, grated carrots, apple slices, and onion (if using).
- Toss gently to mix the ingredients evenly.
2. Make the Dressing
- In a small bowl, whisk together the mayonnaise, Greek yogurt (or sour cream), apple cider vinegar, honey, Dijon mustard, salt, and pepper.
- Taste and adjust sweetness, acidity, or seasoning as needed.
3. Combine and Toss
- Pour the dressing over the cabbage mixture.
- Toss until everything is well-coated. Let the slaw sit for at least 15 minutes in the refrigerator to allow the flavors to meld together.
4. Serve
- Garnish with chopped parsley, extra apple slices, or a sprinkle of sunflower seeds or chopped nuts for texture.
- Serve chilled as a side dish with grilled meats, sandwiches, or tacos.
Tips:
- Make-Ahead: This slaw tastes even better after a few hours in the fridge. Just stir before serving.
- Variations: Add raisins, dried cranberries, or a handful of shredded red beets for added sweetness and color.
- Lighter Option: Use only Greek yogurt for the dressing instead of mayonnaise.
Enjoy this refreshing and versatile coleslaw with every bite! 🥗🍎🥕