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July 2, 2015

Apple Slaw

Apple Slaw

Coleslaw has, and always will be one of our favorite salads, but this Apple Slaw is just fantastic. No mayonnaise (or yogurt!) in this dressing.

Kids also love this fruity slaw much more than the traditional coleslaw and I can understand why,  the Red Apples used are sweet and that does the trick every time. Green Apples would make the slaw too tart even for my taste buds.

Apple Slaw

Since my mom-in-law moved in with us, I also started to learn what she likes and what not, although I have never heard her complain about any of my food, but in a way one can tell who likes which dishes more.

This Apple Slaw is one of her favorites, she raves about it every time I make some, and I now make a little more so that she and I have something to chew on during the next day.

Neither of us are breakfast eaters and only have brunch now and then, but around lunch time we start looking for something to munch on, nothing big or heavy, but a small plate of the leftover slaw does go down quite well.

Apple Slaw

You can also make the slaw in advance and keep the dressing to drizzle over just before serving, but even with the dressing the slaw will not lose it's crunch.

Apple Slaw

And crunchy, that it is most definitely ! I do not shred the Cabbage too finely which also helps to keep the slaw crunchier for longer.

Use a little less Apple Cider if you like your slaw not too tart and a bit more Honey if you prefer sweeter.

** Note : Right after I slice the Apple, I always sprinkle the slices lightly with Lemon Juice to prevent discoloration.

Apple Slaw

8 Servings


2 cups Cabbage, shredded
1 Red Onion, sliced
2 Red Apples, cored, halved and thinly sliced {see note above**}
1 Lemon, zest and juice divided

1 TB Olive Oil
1 TB Apple Cider
1 t Honey

Black Pepper  {optional}


1.) Toss together the Cabbage, Onion, Apple and the Zest of the Lemon in a mixing bowl.
2.) Whisk together the Juice of the Lemon, Oil, Cider and Honey in a small bowl.
3.) Transfer slaw ingredients to a serving dish and drizzle over the dressing - season with Black Pepper {optional}

Serve chilled and keep leftovers covered with cling wrap for one to two days.

Apple Slaw


  1. This sounds great!!
    Pinned it to my recipe board!

  2. I agree apple in slaw is much better, and prefer the non-mayo dressing too. Looks good!

  3. I love the addition of apples to your slaw.

  4. I love the addition of apples to this classic dish!! Gotta try!!

  5. This sounds so wonderful, Linda! The sweetness and crunch of the apples sound perfect for coleslaw!


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