Apple Slaw
This crisp and refreshing apple slaw is the perfect easy side dish for weeknight meals or potlucks during the fall season.
Servings: 10 servings (1 cup each)
Calories: 109kcal
Equipment
- Knife
- Mixing bowl
Ingredients
- ⅓ cup mayonnaise $0.63
- 2 tsp Dijon mustard $0.05
- 2 tsp honey $0.11*
- 2 Tbsp apple cider vinegar $0.09
- ¼ tsp salt plus more to taste, $0.01
- ⅛ tsp black pepper freshly cracked, $0.01
- 1 small cabbage thinly sliced, (about 5 cups) $2.59**
- 3 Granny Smith apples thinly sliced, (about 2 cups) $2.28***
- 2 carrots thinly sliced, (about 2 cups) $0.42*
- 3 green onions sliced, (about 1 cup) $0.36
Instructions
- Mix the mayonnaise, Dijon, honey, vinegar, salt, and pepper to make a dressing.
- Shred or thinly slice the cabbage into 2-inch by ¼-inch strips. Shred or slice the carrots into 2-inch by ⅛-inch strips. Peel and core the apples. Shred or slice them into 2-inch by ⅛-inch strips and keep them in water with lemon juice or vinegar added, so they don't brown.**** Cut the green onions on the diagonal into 1/8-inch thick slices.
- Mix the apples and vegetables with the dressing in a large bowl. If necessary, add more salt to taste.
- Keep the salad refrigerated until ready to serve. Mix before serving, and add more salt to taste.
See how we calculate recipe costs here.
Notes
*Honey creates a touch of sweetness in the dressing. If you don’t have honey, substitute it with one tsp of brown sugar. Just mix to dissolve it well before adding the dressing to the salad.
**You can also swap the shredded cabbage and carrot for a 16 oz. bag of tri-color coleslaw mix.
***I use Granny Smith apples because they're tart, crisp, and hold up well in the creamy dressing. But if you really want to have fun with it, use a mixture of apples. My favorites to throw in are Fuji, Gala, and Honeycrisp (they’re affordable when they’re in season).
****To keep the apples from browning, place them in water mixed with lemon juice or vinegar as soon as they're sliced. For every 1 cup of water, use 2 tsp lemon juice or 1 tsp distilled vinegar or apple cider vinegar. Drain them well before adding them to the slaw so the dressing doesn't get watered down.
Prep Tip: If finely slicing vegetables is difficult, use the slicing or shredding attachment on a food processor, a mandoline, or a large-holed cheese grater.
For more ways to change up this recipe, see the Ingredient Swaps & Variations section below the step-by-step photos.
Nutrition
Serving: 1cup | Calories: 109kcal | Carbohydrates: 14g | Protein: 1g | Fat: 6g | Sodium: 139mg | Fiber: 4g