Apple Coleslaw
Ingredients
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- 1/2 cup mayonnaise
- 2 tbsp apple cider vinegar
- 1 1/2 tbsp granulated sugar
- 1 tsp Dijon mustard
- 1/2 tsp celery seed
- 1 tsp kosher salt
- 1/2 tsp black pepper – freshly ground
- 1 pound green cabbage – cored, finely shredded (~0.5 medium green cabbages)
- 6 ounces carrots – coarsely grated (~3 medium carrots)
- 12 ounces apples – cored, cut into matchsticks (~2 medium apples)
- 1 tbsp lemon juice – freshly squeezed
- 1/2 cup scallions – thinly sliced (~2.5 n/a green onions)
Instructions
1. In a large mixing bowl, whisk together the mayonnaise, apple cider vinegar, granulated sugar, Dijon mustard, celery seed, kosher salt, and black pepper until smooth.
2. In a separate bowl, combine the apples with the lemon juice, tossing to coat, then add to the dressing.
3. Add the green cabbage, carrots, and scallions to the bowl.
4. Toss until everything is evenly coated. Cover and chill 20–60 minutes, until the cabbage softens slightly and the flavors meld. Stir again and serve cold.
Apple coleslaw is a fresh, crunchy slaw that pairs crisp shredded cabbage and carrots with sweet-tart apples in a creamy, tangy dressing. The apples bring juicy brightness and perfume that balances the mayonnaise, cider vinegar, and a hint of sugar. Celery seed and black pepper add warm, savory notes, making the slaw lively but not heavy.
Coleslaw traces its roots to Dutch settlers’ koolsla, and apple variations became popular in American home cooking as fall harvest produce met picnic and cookout culture. It’s common alongside barbecue, fried chicken, fish fries, and sandwiches, where its cool crunch contrasts rich, salty mains. Over time, regional touches have come and gone, but the core idea—crisp cabbage lightly dressed with a tangy, slightly sweet creaminess—remains central.