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A bowl of apple coleslaw with wooden serving spoons, salt, two lime halves, and some cilantro on the side.
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5 / 2 votes

Tangy Apple Slaw

This sweet and tangy apple slaw, made with crunchy cabbage, tart apples, and a lime vinaigrette, is going to be a cookout staple all summer long.
Prep Time20 minutes
Total Time20 minutes
Course: Salad
Cuisine: American
Servings: 4 servings
Calories: 165

Ingredients

For the slaw

  • 1/4 small (6 oz) red cabbage, finely shredded
  • 1/4 small (6 oz) green cabbage, finely shredded
  • 2 small (11 oz total) Granny Smith apples, cored and cut into matchsticks
  • 4 scallions, thinly sliced
  • 1 cup cilantro leaves, chopped

For the dressing

  • 3 tablespoons lime juice
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon table salt
  • 3 tablespoons olive oil
US - Metric

Instructions

Make the slaw

  • Honestly, this recipe couldn't be simpler. Grab a big bowl and drop in the cabbage, apple, scallions, and cilantro. No need to be all perfect about it.

Make the dressing

  • Reach for a small bowl and your favorite whisk and whip together the lime juice, vinegar, mustard, salt, and olive oil.
  • Pour the dressing over the salad, toss it with unbridled joie de vivre, and serve.

Notes

  1. Save time--Use bagged coleslaw mix instead of shredding the cabbage.
  2. Sweeten the dressing--If you find the dressing too tart, stir in up to 2 teaspoons of maple syrup or sugar to sweeten it.
  3. Storage--Leftover slaw will keep in a covered container in the refrigerator for up to 3 days. The coleslaw will soften over time.

Nutrition

Serving: 1portion | Calories: 165kcal | Carbohydrates: 18g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 341mg | Fiber: 4g | Sugar: 11g