Apple Slaw is so QUICK to make and everyone loves this crunchy, fruity salad ! No mayonnaise or yogurt AND you can make the salad in advance !
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.
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.
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.
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 acidic and a bit more Honey if you prefer sweeter.
- 2 cups Cabbage shredded
- 1 Red Onion sliced
- 2 Red Apples cored, halved and thinly sliced (see Note below)
- 1 Lemon zest and juice
- 1 TB Olive Oil extra virgin
- 1 TB Apple Cider Vinegar
- 1 t Honey
- Black Pepper to taste (optional)
Toss together the Cabbage, Onion, Apple and the Zest of the Lemon in a mixing bowl
Whisk together the Juice of the Lemon, Oil, Cider and Honey in a small bowl
Transfer slaw ingredients to a serving dish and drizzle over the dressing – season with Black Pepper (optional)
Right after I slice the Apple, I always sprinkle the slices lightly with Lemon Juice to prevent discoloration
Serve chilled and keep leftovers covered with cling wrap for one to two days.
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