Apple Slaw
Ingredients
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- 2 tbsp apple cider vinegar
- 1 tbsp honey
- 1 tsp Dijon mustard
- 1 tsp kosher salt
- 1/2 tsp black pepper – freshly ground
- 1/2 cup mayonnaise
- 1/2 tsp celery seed
- 1 pound green cabbage – thinly shredded (~0.5 medium green cabbages)
- 1 carrot – large, peeled and grated
- 2 scallions – thinly sliced
- 2 apples – medium, cored and cut into matchsticks
- 1/4 cup fresh parsley leaves – chopped (~0.5 n/a parsleys)
Instructions
1. In a large mixing bowl, whisk together the apple cider vinegar, honey, Dijon mustard, kosher salt, and black pepper until the honey and salt dissolve.
2. Whisk in the mayonnaise until smooth and creamy, then stir in the celery seed.
3. Add the shredded green cabbage, grated carrot, and sliced scallions to the bowl and toss to lightly coat.
4. Add the matchsticked apples and chopped parsley and toss until everything is evenly coated.
5. Let the slaw rest for 10–15 minutes to lightly wilt and meld flavors, then taste and adjust seasoning as needed. Serve chilled or at cool room temperature.
Apple slaw is a bright, crunchy salad that balances the sweetness and perfume of fresh apples with the cool snap of cabbage. A creamy, tangy dressing pulls it together, giving you a refreshing mix of crisp textures and lively flavors in every bite. It’s a versatile side that pairs just as well with grilled meats as it does with sandwiches or roasted vegetables.
Rooted in the broader tradition of coleslaw, apple slaw reflects American adaptations that fold in regional produce and pantry staples like apple cider vinegar. While cabbage-based salads trace back to European preparations, the apple-forward variation became popular in the United States where apple-growing regions embraced the fruit’s natural acidity and crunch. Over time, it has settled into potlucks and picnics as a dependable, seasonal twist on a classic.