Say hello to this delicious Apple Slaw recipe! How ya’ll enjoying this cool fall weather? I’m usually a summer person who loves the heat, but I must confess that I’m loving the crisp days that September is bringing! Maybe it’s because this Summer was a mega scorcher, or maybe it’s the fact that Fall brings on a host of earthy and spiced dishes that I just can’t get enough of!
This Apple Slaw recipe is the perfect dish for September to welcome the cooling weather, it’s a blend of Summer meets Fall with hearty veggies and crisp apples. It’s crunchy and colourful, simple to make, sweet and refreshing. Made with a tangy dressing from apple cider vinegar and dijon mustard.
This coleslaw is a delicious side dish to enjoy at a Fall BBQ, with dishes like vegan burgers or sausage. I even like to stuff my burgers with this apple slaw, as you can see in the photo below!
So, let me tell you exactly how to make this apple slaw so that you can enjoy it pronto!
Apple Slaw Recipe
This recipe is so simple to make. It requires minimal ingredients that are fresh and local. Likely you can find them at your local grocery store!
- red cabbage
- white cabbage
- apples of choice (I like gala or granny smith)
- flat leaf parsley
- pumpkin seeds
As for the dressing, you’ll need:
- coconut yogurt
- maple syrup
- apple cider vinegar
- dijon mustard
- sea salt
Apple Slaw Recipe: Tips & Notes
Now, this homemade coleslaw recipe is very easy to make. As you’d expect in a coleslaw recipe. But a few simple tips will help you to master both the taste and consistency.
Thinly slice your veg
In order to achieve a perfect consistency coleslaw, you want to make sure that your veg is thinly sliced. The best way to do this is through your food processor on the slice setting (if you have one) as it’s quick and effective. Or, you can use a mandoline to achieve very thin slices.
You can also do this by hand with a sharp knife, but it’s more time consuming and onerous. So, if you have either gadgets, (food processor or mandoline), I highly recommend using it in this recipe.
As for the apple and carrot: this can be achieved by grating either with a cheese grater, or a food processor on the grater setting.
The reason we want to ensure the veg is very thinly sliced is because it will make for easier chewing. If the pieces are too thick, the apple slaw will be too tough. It also means that it’s harder for the dressing to work its way into the veg for a more flavourful dish.
Dress apple slaw in advance
Another way to ensure that the coleslaw is well flavoured is to add the dressing in advance. This will give time for the dressing to absorb into the tough veggies like red and white cabbage for an easier and more flavourful chew. I like to dress my apple slaw 1 to 2 hours in advance.
Don’t worry about the shaved apple browning due to air exposure, the tangy dressing from apple cider vinegar and coconut yogurt helps keep browning at bay.
Finally, feel free to use your favourite local apples of choice in this recipe. I really like gala apples, pink lady, and granny smith. It helps to pick apple varieties that are crispy and delicious raw. Here’s a list of 15 best apples to eat out of hand. You can’t go wrong by choosing any of these.
Other recipes you might like:
If you’re digging this coleslaw recipe, you might also like these:
- Crunchy Asian Slaw with Peanut Dressing
- Kale and Quinoa Salad
- Moroccan Carrot and Chickpea Salad
- Harvest Kale and Caesar Salad
- Strawberry Spinach Salad
- Vegan Quinoa Chickpeas Salad
So there we have it, a simple recipe for healthy apple slaw that you can enjoy during the Fall months. It’s bright and refreshing, creamy, tangy, sweet and crunchy. I think you’re going to love this recipe as much as I do. And, if you do make this recipe please let me know in the comments below what you think! I love hearing from you. And of course, tag me on Instagram with the hashtag #twospoons. Nothing makes me happier than to see your recreations.
Apple Slaw Recipe
- 1 cup red cabbage shredded
- 1 cup white cabbage shredded
- 1 cup apple grated (I like Gala or Granny Smith)
- 1 cup carrot grated
- 1/4 cup flat leaf parsley leaves tightly packed, finely chopped
- 1/3 cup coconut yogurt
- 1 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 2 tsp maple syrup
- pinch sea salt
- ¼ cup pumpkin seeds
- In a large mixing bowl combine the red cabbage, white cabbage, apple, carrot and parsley. In a separate smaller mixing bowl, whisk together the coconut yogurt, apple cider vinegar, Dijon mustard, maple syrup and pinch of sea salt. Pour the dressing over the coleslaw and toss to combine. Let sit.
- Toast pumpkin seeds in a small skillet on medium heat until golden (about 7 mins). Sprinkle over coleslaw.
VEGAN – GLUTEN-FREE – SOY-FREE – REFINED SUGAR-FREE – RAW