Apple Coleslaw
Apple coleslaw is a fresh, crunchy side dish made with shredded apples, cabbage, and carrot tossed in a light vinaigrette.
Ingredients
- 1 granny smith apple, shredded
- 2 cups cabbage, shredded
- 1 carrot, shredded
- ½ cup fresh cilantro, roughly chopped
- 3 tablespoon olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon lime juice
- 1 garlic clove, minced
Instructions
- Shred the apple, cabbage, and carrot using a box grater or food processor. Roughly chop the cilantro and mince the garlic.
- In a small bowl, whisk together the olive oil, red wine vinegar, lime juice, and garlic until well combined.
- Add the shredded apple, cabbage, carrot, and cilantro to a large mixing bowl.
- Pour the dressing over the slaw and toss thoroughly until all of the vegetables are evenly coated.
- Let the apple coleslaw rest for 10–15 minutes to allow the flavors to blend, then toss once more before serving. Serve chilled or at room temperature.
Nutrition
Notes
- Use a Tart Apple: Granny Smith apples work best because they hold their shape and balance the acidity of the dressing.
- Shred Just Before Mixing: Shredding the apple right before tossing helps prevent browning and keeps the slaw looking fresh.
- Don’t Overdress: Add the dressing gradually if you prefer a lighter slaw, as the vegetables will release moisture as they sit.
- Let It Rest Briefly: Allowing the slaw to rest for 10–15 minutes helps the flavors meld without softening the vegetables too much.
- Serve Fresh: Apple coleslaw is best enjoyed the day it’s made for maximum crunch and flavor.
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