Coleslaw with Apple - Warm Imesli

Crisp cabbage and grated apple tossed in creamy yogurt-mayonnaise dressing with honey and Dijon mustard.

# What You Need:

→ Vegetables & Fruit

01 - 14 oz white cabbage, finely shredded

02 - 1 large carrot, peeled and grated

03 - 1 large apple, cored and grated

04 - 2 spring onions, finely sliced

→ Dressing

05 - 3.5 oz Greek yogurt

06 - 2 tbsp mayonnaise

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

# How to Make It:

01 - Combine the shredded cabbage, grated carrot, grated apple, and spring onions in a large mixing bowl. If desired, toss the apple with lemon juice before adding to prevent browning.

02 - In a separate small bowl, whisk together the Greek yogurt, mayonnaise, Dijon mustard, apple cider vinegar, honey, salt, and pepper until smooth and well combined.

03 - Pour the dressing over the salad ingredients. Toss thoroughly to coat all the vegetables and apple evenly with the creamy dressing.

04 - Taste and adjust seasoning with salt and pepper if needed. Fold in chopped parsley if using.

05 - Refrigerate for at least 15 minutes before serving to allow the flavors to meld together. Serve chilled for best texture and flavor.

# Expert Tips:

01 -

The sweet-tart apple adds this bright, juicy contrast that cuts through the creamy dressing perfectly
It keeps getting better in the fridge, so it's one of those rare make-ahead sides that actually improves with time

02 -

I learned the hard way that grating the apple too early means it turns brown and sad, so always prep it right before tossing or use that lemon juice trick
The cabbage will release water as it sits with the dressing, which actually creates a lovely self-saucing effect if you give it time

03 -