Apple Coleslaw
User Reviews
5
Apple Coleslaw
Description
This Apple Coleslaw recipe blends store-bought coleslaw mix with julienned apples, dried cranberries, sliced almonds, and thinly sliced scallions. The dressing features mayonnaise and sour cream balanced with apple cider vinegar, granulated sugar, honey, dried mustard, and poppy seeds, creating a creamy, tangy, and slightly sweet coating. The vinegar also helps to keep the apples from browning when prepared in advance.
The coleslaw offers a crisp texture from the cabbage mix and a fresh, juicy crunch from the apples, enhanced by the nuttiness of almonds and sweetness of cranberries. The dressing binds these components into a harmonious dish that serves well as a side salad for picnic fare, sandwiches, or grilled meats.
For convenience, the dressing can be made up to three days ahead and refrigerated to develop flavor depth. When storing the prepared coleslaw, keep it refrigerated and consume within four days for best freshness and texture. Selecting apple varieties like Gala or Granny Smith adjusts the sweetness or tartness according to preference.
Ingredients
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup apple cider vinegar (see note 1)
- 2 tablespoons granulated sugar
- 2 tablespoons honey
- 1/2 teaspoon dried mustard
- 1/2 teaspoon poppy seeds
- salt freshly ground
- black pepper freshly ground
- 16 ounces coleslaw mix (see note 2)
- 2 apple peeled, cored, and julienned (see note 3
- 4 scallions thinly sliced
- 1/2 cup dried cranberries
- 1/2 cup almonds sliced
Instructions
- To make the dressing, in a small bowl whisk together mayonnaise, sour cream, apple cider vinegar, sugar, honey, mustard, poppy seeds, and salt and pepper (I like 1/2 teaspoon salt and 1/4 teaspoon pepper). Cover and chill until serving time or up to 3 days in advance.
- In a large bowl, add coleslaw mix, apples, scallions, cranberries, and almonds. Drizzle with dressing to taste and toss to combine.
Notes
- Apple cider vinegar in the dressing prevents apple slices from browning during storage.
- Use a pre-shredded coleslaw mix for quicker preparation or shred fresh cabbage and carrots by hand for better texture.
- Choose apple varieties based on desired sweetness: Gala or Fuji for sweet, Granny Smith or Braeburn for tart.
- This recipe yields approximately ten 1-cup side servings.
- Dressing can be prepared up to three days in advance and refrigerated to enhance flavor blending.
- Store assembled coleslaw covered in the refrigerator and consume within four days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings (1 cup each)
Amount Per Serving
Calories 230 kcal
% Daily Value*
| Serving | 1 cup | |
| Calories | 230kcal | 12% |
| Carbohydrates | 22g | 7% |
| Protein | 4g | 8% |
| Fat | 16g | 25% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 8mg | 3% |
| Sodium | 86mg | 4% |
| Potassium | 233mg | 5% |
| Fiber | 4g | 16% |
| Sugar | 16g | 32% |
| Vitamin A | 155IU | 3% |
| Vitamin C | 19mg | 21% |
| Calcium | 66mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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