This was such a perfect addition to one of our most recent summer BBQ’s. We needed one more side dish and this fit the bill! It offers such a nice balance of sweetness and tang. I loved the addition of the Granny Smith apples and I’m pretty sure that’s what made this salad unique.
The recipe calls for 1 head of cabbage. You’ll achieve the best flavor if you buy the head of cabbage and cut it down yourself. However, the day I made this salad just happened to be a day of craziness and I opted for a shortcut and used a bag of precut cabbage. The salad was still VERY delicious.
If you haven’t ever cut apples (or anything else for that matter) into matchsticks, it is pretty darn simple. A quick way to core and slice apples if you don’t own an apple corer is to cut the sides of the apples squarely away from the core. Then, cut each piece of apple into 1/4-inch thick slices. Stack the planks and cut them into thin matchsticks. This video may be helpful for you to watch if you would like further insight.
There is a little bit of prep time that you’ll need to plan on when you make this salad. It’s SUPER easy prep time . . . it just requires time. You’ll need to plan on letting the cabbage sit for an hour before assembling the salad (this allows most of the liquid to be drawn out of the cabbage before the dressing is added . . . resulting in a more flavorful slaw with pickle-crisp crunch and clingy dressings). And then, once the salad is made, you’ll want to allow it to sit in the refrigerator for at least 1 hour before serving so that the flavors can blend well. However, take note that this salad can also be made ahead of time. It can be refrigerated in an airtight container for up to 1 day. If you do this, season with additional salt and pepper to taste before serving.
Tangy Apple-Cabbage Coleslaw
Recipe Source: The America’s Test Kitchen Healthy Family Cookbook
1 head green cabbage (about 2 pounds), cored and chopped fine
1 tsp. salt
2 Granny Smith apples, cored and cut into matchsticks
2 scallions, sliced thin on the bias
1/3 cup cider vinegar
1/4 cup canola oil
1/4 cup honey
2 tsp. Dijon mustard
1/8 tsp. red pepper flakes
Toss the cabbage with the salt in a colander and let sit until wilted, about 1 hour. Rinse the cabbage under cold water, drain, and pat dry thoroughly with paper towels. Toss the dried cabbage, apples, and scallions together in a large bowl to combine.
Bring the vinegar, oil, honey, mustard, and red pepper flakes to a boil in a saucepan over medium heat. Pour the warm dressing over the cabbage mixture and toss to coat. Cover and refrigerate until the flavors have blended, about 1 hour.
Nutritional Information (Per Serving = 1 Cup)
Fat: 6g (0g = Sat)
2 thoughts on “Tangy Apple-Cabbage Coleslaw”
Such a tasty salad. Makes me wish I had some made up for lunch today!
mmmmmmmmmm – I love this!