Coleslaw with Apple

My grandmother kept a mandoline in her drawer that looked more dangerous than any tool in the kitchen. She'd shred cabbage into paper-thin ribbons while telling me about the secret to great coleslaw being the crunch, not the dressing. When I started experimenting with adding grated apples years later, I understood what she meant about texture being everything.

Summer barbecues at my sister's house always ended with someone asking for the coleslaw recipe. I made a double batch last Fourth of July, thinking leftovers would be perfect for lunch the next day. Not a single spoonful remained.

Ingredients

• 400 g white cabbage, finely shredded: The backbone of this salad, and shredding it thin makes all the difference in how the dressing coats every strand
• 1 large carrot, peeled and grated: Adds natural sweetness and a beautiful orange ribbon throughout the white cabbage
• 1 large apple, cored and grated: Choose something like Granny Smith or Honeycrisp that holds its texture and brings that fresh, fruity note
• 2 spring onions, finely sliced: A mild onion flavor that won't overpower the delicate sweetness of the apple
• 100 g Greek yogurt: Makes the dressing tangy and lighter than traditional heavy mayonnaise-based versions
• 2 tbsp mayonnaise: Just enough creaminess to round out the yogurt without making it heavy
• 2 tsp Dijon mustard: Provides that subtle sharpness that keeps the sweetness in check
• 1 tbsp apple cider vinegar: Brightens the whole dressing and helps marry the flavors together
• 1 tsp honey: The secret ingredient that balances the tangy elements and highlights the apple's natural sweetness
• Salt and freshly ground black pepper, to taste: Essential for waking up all the flavors so nothing tastes flat

Instructions

Prep your crunch foundation:

Toss the shredded cabbage, grated carrot, and spring onions into your largest mixing bowl. If you're worried about the apple browning, give those grated pieces a quick splash of lemon juice before adding them to the mix.

Whisk up the magic dressing:

In a separate small bowl, combine the Greek yogurt, mayonnaise, Dijon mustard, apple cider vinegar, honey, salt, and pepper. Keep whisking until it's completely smooth and creamy.

Bring everything together:

Pour that beautiful dressing over your vegetable and apple mixture. Use clean hands or a large spoon to toss everything until every strand of cabbage is lightly coated.

Taste and trust your palate:

Take a small spoonful and adjust the seasoning if it needs more salt, pepper, or honey. Fold in the fresh parsley now if you're using it for that pop of green.

Let the flavors become friends:

Cover the bowl and pop it in the refrigerator for at least 15 minutes. This brief wait is crucial, letting the dressing soften the cabbage slightly and all the flavors meld together.

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My partner, who claimed to hate coleslaw for years, went back for thirds the first time I made this version. Sometimes the smallest twist—like adding fresh fruit—completely changes someone's mind about a dish they thought they knew.

Getting The Perfect Crunch

The difference between good and great coleslaw often comes down to how thinly you shred that cabbage. A sharp knife and some patience will reward you with delicate ribbons that almost melt in your mouth while still maintaining their crisp texture. If you have a mandoline slicer, now's the time to break it out carefully.

Make-Ahead Magic

This salad actually develops more character after a few hours in the fridge. The vinegar and honey work overtime to soften the cabbage just enough while the apple maintains its refreshing crunch. I often make it the morning before a gathering and let it sit until we're ready to eat.

Serving Ideas

Beyond the obvious barbecue pairing, this coleslaw brightens up fish tacos beautifully and adds the perfect contrast to rich, cheesy sandwiches. I've even topped it with grilled chicken for a quick, satisfying lunch salad.

• Try it alongside spicy foods to cool things down
• Pile it onto pulled pork sandwiches for extra moisture and crunch
• Keep a jar of toasted walnuts handy to sprinkle on top just before serving

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There's something deeply satisfying about a recipe that transforms simple, humble ingredients into something that makes people pause and smile around the table. This coleslaw does exactly that every single time.

Recipe FAQs

→ Which apple variety works best?

Sweet-tart varieties like Granny Smith, Honeycrisp, or Braeburn provide excellent crunch and flavor balance. The apple's natural sweetness complements the tangy dressing.

→ How long does this coleslaw keep?

This coleslaw stays fresh for 2-3 days when refrigerated in an airtight container. The cabbage remains crisp, though the apple may soften slightly over time.

→ Can I make it vegan?

Yes, substitute Greek yogurt with plant-based yogurt and use vegan mayonnaise. The dressing's texture and flavor remain excellent with dairy-free alternatives.

→ Should I salt the cabbage first?

Salting isn't necessary here since the dressing provides sufficient seasoning. However, letting it sit for 15 minutes helps meld flavors for better taste.

→ What prevents the apple from browning?

Tossing grated apple with lemon juice before adding to the salad prevents oxidation. The vinegar in the dressing also helps maintain the apple's fresh appearance.