Easy Apple Coleslaw Recipe
This easy Apple Coleslaw is great for lunch or dinner and every party you will ever host or attend. Everything can be prepped ahead of time.
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 8 servings
For the Dressing:
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup apple cider vinegar
- 2 tablespoons sugar
- 2 tablespoons honey
- 1/2 teaspoon dried mustard
- 1/2 teaspoon poppyseeds
- Salt and freshly ground black pepper
For the Slaw:
- 1 head cabbage, shredded (see notes)
- 2 Opal® Apples
- 2 carrots (see notes)
- 4 scallions
- 1/2 cup dried cranberries
- 1/2 cup sliced almonds
To make the dressing, whisk mayonnaise, sour cream, vinegar, sugar, honey, mustard, poppy seeds, and 1/2 teaspoon pepper in a bowl. Cover and refrigerate at least 30 minutes or up to 3 days in advance.
Toss the cabbage with 1/4 cup kosher salt and set in a colander over a bowl for at least 30 minutes, tossing occasionally, to draw out some of the moisture from the cabbage. Rinse well and pat dry.
While the cabbage is draining, Core the apples and cut them into 1/8"-thick slices. Then, stack the slices and cut them in to 1/8"-thick matchsticks. Grate the carrots on the large holes of a box grater. Slice the scallions thinly.
In a large bowl, combine the drained cabbage, apples, carrots, cranberries, and almonds. Whisk dressing to recombine and pour over slaw. Toss until evenly coated.
- I recommend using a knife to shred the cabbage (or buying a bag of shredded cabbage). I tried shredding my cabbage using a food processor (with the shredding attachment). I thought this would be a great, time-saving idea but it totally just pulverized the cabbage beyond recognition.
- 1/2 cup shredded carrots may be substituted for grating 2 carrots by hand.
- Adapted from Serious Eats. They had a lot of great ideas such as draining the cabbage. I also loved some of the extra mix-ins I saw at Cooking Classy.