Creamy Coleslaw with Apples

Crisp cabbage, carrots, onion, and apples tossed in a creamy, sweet-and-tangy mayonnaise dressing. A refreshing side for burgers, hot dogs, barbecue, and fried seafood.

Servings Servings

Cuisine Cajun, Creole

Course Salad, Side Dish

Calories 143

Prep Time 20

Total Time 50

Here's What You Need

For the Dressing

▢ 1 cup mayonnaise
▢ ¼ cup apple cider vinegar
▢ ½ cup honey
▢ Kosher salt and cracked black pepper to taste

For the Slaw

▢ 1 medium head green cabbage - shredded (about 12 cups)
▢ 2 carrots - shredded (about 1 cup)
▢ 1 small white onion - thinly sliced into rings, then quartered
▢ 2 Golden delicious apple - peeled, cored and shredded (about 2 cups)
▢ 1 teaspoon celery seed

Here's What You Do

Remove the hard core from the cabbage, then grate, shred, or thinly slice the cabbage.
Peel and grate or shred the carrots. Peel, core, and grate, shred, or thinly slice the apples. Thinly slice the onion, then cut the slices into approximately 1-inch pieces.
Whisk the mayonnaise, apple cider vinegar, honey, kosher salt, and black pepper in a small bowl until smooth. Use immediately or set aside in the refrigerator while preparing the remaining ingredients to allow flavors to meld.
Combine the cabbage, carrots, apples, and onion in a large bowl. Add the celery seed and toss until evenly distributed.
Add about three-quarters of the dressing and toss until everything is evenly coated. Add more dressing only if needed.
Serve immediately, or cover and refrigerate for about 30 minutes to chill the coleslaw and allow the flavors to meld. Toss again before serving.

Notes

See the full article, Creamy Coleslaw with Apples, for step-by-step photos and more tips for making this recipe.

For less sweetness, begin with ¼ cup of honey—half the amount listed. Taste the dressing, then add more honey a little at a time to suit your preference.

How you cut the cabbage, carrots, and apples will affect the coleslaw’s texture. Finely grated ingredients produce a softer, more blended consistency; coarsely shredded or thinly sliced ingredients provide more crunch and definition.

When adding the dressing to the vegetables, start with about three-quarters, then add more as needed to achieve your desired consistency.

Prepare the apples last and combine them with the other ingredients promptly to minimize browning.

Store leftovers in an airtight container in the refrigerator for 3 to 4 days. The coleslaw will soften, and the dressing may become thinner as it rests. Toss well before serving.

Nutrition