This apple slaw has a crisp and creamy texture. It’s quick, easy and absolutely delicious!
This is a really simple way to spruce up your average coleslaw! Yes, a coleslaw you’ll actually be grabbing seconds and thirds of 😛 This is 100% better than any store bought you’ll ever get. Promise.
Apple Slaw Dressing
One of the greatest things about this slaw is it’s so deliciously creamy. Here’s what you’ll need for the creamy dressing:
- Mayo –Has to be whole egg full fat mayo for the best flavour. Do not use use low fat or light mayo!
- Sour Cream – This is what gives the dressing that ‘creamy’ edge.
- Apple Cider Vinegar – Cuts through the richness of the dressing and adds to the apple flavour.
- Dijon Mustard – Offers a very gentle background heat.
- Sugar – Balances out the flavours.
- Salt and Pepper
That’s it! You can absolutely make the dressing ahead of time too if you wanted. Just tightly cover in the fridge until needed (this will also help develop the flavours a little more!).
Crunchy Apple Slaw
Be honest – is there anything worse than soupy, watery coleslaw? God it’s so bad isn’t (yes I’m officially a food snob).
The make ahead coleslaw dilemma
Making coleslaw ahead of time is obviously great to get ahead of the game, and as it rests it marries all the flavours together. It also helps softens the veg ever-so-slightly. But, have you ever made the perfect coleslaw, popped it in the fridge to rest, then got it out to serve and it’s swimming in a pool? Yep, we’ve all been there.
How do you stop coleslaw from going soggy?
To keep that crispy, crunchy texture AND prevent it from going soupy whilst it rests, I recommend two things:
- Salt – Salt is what draws the moisture out of the veg, which in turn is what causes the slaw to go soggy as it rests. As such, I recommend holding back a little then adjusting just before serving if you need to.
- Squeeze – Apple and carrot are both packed with moisture. As such, I recommend squeezing this out before you make the slaw.
Process shots: rest thin cloth over bowl (photo 1), add grated carrot/apple (photo 2), tie into ball and squeeze out moisture (photo 3), shred cabbage and add to bowl (photo 4), add carrot/apple and spring onion (photo 5), stir in dressing (photo 6).
Apple Slaw FAQ
What kind of Apple to use?
I recommend green apples, as they’ve got a much more tart, sour and intense flavour, which works better in a savoury context. Granny smiths are what I usually go for!
How long does Apple Slaw last in the fridge?
I usually keep it tightly covered in the fridge for for 3-4days, longer at your discretion.
How do you keep apples from turning brown in coleslaw?
The apple cider vinegar actually helps prevent this. You’ll find the apples are most likely to turn brown after they’ve just been grated and haven’t yet been coated in the dressing. As such, just make sure you grate the apple just before needed, don’t do this ahead of time.
What to serve Apple Slaw with?
This would classically go in a pulled pork sandwich, but works great as a Side Dish to sandwiches/wraps (I particularly like it with Buffalo Chicken Wraps or Buffalo Chicken Crunchwraps). For one of the shots before I served it with Chicken Drumsticks and Fries. Also great with Burgers!
How to make Apple Slaw (Full Recipe & Video)
Crispy & Creamy Apple Slaw
- Large Mixing Bowl & Salad Tossers
- Small Mixing Bowl & Spatula
- Box Grater
- Thin Cloth
- Sharp Knife & Chopping Board
Ingredients (check list):
- 1 small White Cabbage (approx 1.6lb/750g BEFORE cored/peeled)
- 2 large Carrots, grated on a box grater (1 large carrot is 3.5oz/100g)
- 2 large Spring Onions, diced
- 2 Green Apples, peeled, cored & grated on a box grater
- 1 Green or Red Apple, finely sliced to serve (see notes)
- 2/3 cup / 150g Full Fat Mayonnaise
- 2/3 cup / 150g Sour Cream
- 1.5 tbsp Apple Cider Vinegar
- 1 tbsp Dijon Mustard
- 2 tsp Sugar
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- Dressing: In a small mixing bowl combine mayo, sour cream, apple cider vinegar, mustard, sugar, salt and pepper. Place to one side.
- Prep Cabbage: Peel outer layer of cabbage if damaged, then slice into quarters. Use your knife to slice out the firm cores from those quarters, then finely slice the cabbage into long shards. Place in a large mixing bowl.
- Prep Carrot/Apple: Shred two carrots and two peeled/cored apples on a box grater. Place everything onto a thin cloth or tea towel, then twist into a ball and squeeze out the moisture. Place in with the cabbage alongside the diced spring onion.
- Apple Slaw: Pour over dressing and use salad toss to combine everything. Cover in the fridge for at least an hour before serving (helps develop the flavours).
- Serve: Add thin slices of apple to serve (optional) and adjust salt to taste if needed. Enjoy!
Quick 1 min demo!
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