Crunchy Apple Coleslaw
This refreshing salad pairs crisp apples with crunchy cabbage for a perfect sweet and savory side dish.
recipesbynani.comThere is something so special about the combination of crisp apples and garden fresh cabbage. I love making this slaw when I want a side dish that feels bright and lively, especially during the warmer months when we are grilling outside or hosting a picnic with friends.
The secret to this recipe is letting the flavors mingle in the fridge for a bit before serving. It keeps the cabbage nice and cool, and it gives the dressing enough time to really soak into the apples and dried fruit.
🧺 Ingredients
- 4 cups shredded green cabbage
- 2 tart apples, cored and thinly sliced
- 1/2 cup dried cranberries
- 1/2 cup sliced almonds
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
👩🍳Instructions
- 1
Place the shredded green cabbage, sliced apples, dried cranberries, and sliced almonds into a large mixing bowl.
- 2
In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, honey, salt, and pepper until the dressing is smooth.
- 3
Pour the dressing over the cabbage mixture and toss well to coat everything evenly.
- 4
Cover the bowl and refrigerate for at least thirty minutes before serving so the flavors can blend.
💡 Tips
Store any leftovers in an airtight container in the fridge for up to two days. If you want a bit more crunch, toast your almonds in a dry pan for a few minutes before adding them to the slaw.
Made this recipe? Let us know how it went.
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