Apple Slaw
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Apple Slaw
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This apple slaw recipe is here to raise your coleslaw game! Thinly shredded cabbage, carrots, apples, parsley and slivered almonds tossed with a slightly sweet and tangy creamy dressing. Crunchy, sweet, nutty and oh so delicious! It is the perfect side dish for your next picnic, BBQ or potluck.
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Ingredients
For the apple slaw:
- ¼ head green cabbage outer leaves removed
- ¼ head red cabbage outer leaves removed
- 2 cups carrot shredded or cut into matchsticks
- 1 large apple cored and julienned (cut into fine matchsticks, Rave brand
- ⅓ cup parsley chopped, fresh
- ½ cup almonds slivered
For the apple slaw dressing:
- ¾ cup mayonnaise
- 1 tablespoon apple cider vinegar
- 2 teaspoons honey
- 1 teaspoon celery seed
- salt to taste, freshly ground
- black pepper to taste, freshly ground
Instructions
- Using a sharp Chef's knife, remove the tough core from the cabbages. Then slice each quarter into thin shreds. You can also do that using a mandoline or a food processor.
- Transfer the shredded cabbages to a large bowl and add the shredded carrots and apple. Toss to combine. Reserve.
- Make the dressing by whisking all the dressing ingredients in a bowl. Taste and adjust the ingredients as needed.
- Pour the dressing over the apple slaw, tossing gently to combine so everything is thoroughly coated. Then, add the parsley and almonds, tossing again to combine.
- Refrigerate for 1 hour before serving, for best results!
Notes
- Make-Ahead:
- If making the apple slaw more than 1 hour ahead, reserve some of the dressing to toss with the apple slaw right before serving, so it is extra creamy!
- I don't recommend making the slaw more than a few hours ahead (up to overnight), as it will lose its crunchiness the longer it sits in the fridge. That being said, you can shred the cabbages and carrots up to 2 days ahead and make the dressing 4-5 days ahead. Keep the dressing and veggies separate and mix together on the day you're serving the slaw!
- Leftovers:
- Leftovers won't be as crunchy, but will keep well in the fridge for up to 5 days.
- Freezing:
- I do not recommend freezing apple slaw. Texture and flavor will suffer considerably.
Nutrition Information
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Calories
232kcal
(12%)
Carbohydrates
14g
(5%)
Protein
3g
(6%)
Fat
19g
(29%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
10g
(59%)
Monounsaturated Fat
6g
(30%)
Trans Fat
1g
(50%)
Cholesterol
9mg
(3%)
Sodium
170mg
(7%)
Potassium
316mg
(7%)
Fiber
4g
(16%)
Sugar
8g
(16%)
Vitamin A
5906IU
(118%)
Vitamin C
32mg
(36%)
Calcium
63mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 232 kcal
% Daily Value*
| Calories | 232kcal | 12% |
| Carbohydrates | 14g | 5% |
| Protein | 3g | 6% |
| Fat | 19g | 29% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 10g | 59% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 9mg | 3% |
| Sodium | 170mg | 7% |
| Potassium | 316mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 5906IU | 118% |
| Vitamin C | 32mg | 36% |
| Calcium | 63mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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