Apple Slaw
Ingredients:
- 360 g (4 cups) shredded green cabbage
- 180 g (2 cups) shredded red cabbage
- 360 g (2 medium) apples
- 110 g (1 cup) shredded carrots
- 15 g (1/4 cup) chopped fresh parsley or cilantro
- 25 g (1/4 cup) chopped walnuts or pecans
- 55 g (1/4 cup) vegan mayo
- 30 ml (2 tbsp) apple cider vinegar
- 15 g (1 tbsp) dijon mustard
- 20 g (1 tbsp) maple syrup or honey
- Salt and pepper, to taste
Equipments:
- Box grater or food processor
- Large mixing bowl
- Mandoline (optional, for the apples)
Features:
20 minutes or less
Gluten-Free
Raw
Grain-Free
Soy-Free
Oil-Free
Refined Sugar-Free
Nutrition:
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If prepping ahead, toss the sliced apples with a splash of lemon juice right after cutting — it keeps them from browning before you're ready to serve.
Instructions:
- Prep the vegetables: Shred the 360 g (4 cups) green cabbage, 180 g (2 cups) red cabbage, and 110 g (1 cup) carrots (a food processor makes this quick). Julienne or thinly slice the 360 g (2 medium) apples just before assembling to prevent browning.
- Make the dressing: In a small bowl, whisk together the 55 g (1/4 cup) vegan mayo, 30 ml (2 tbsp) apple cider vinegar, 15 g (1 tbsp) dijon mustard, 20 g (1 tbsp) maple syrup or honey, and salt and pepper to taste.
- Combine: In a large bowl, toss the cabbage, carrots, apples, 15 g (1/4 cup) chopped fresh parsley or cilantro, and 25 g (1/4 cup) chopped walnuts or pecans (if using) with the dressing until evenly coated.
- Rest and serve: Let sit for 10 minutes to soften slightly and let the flavors meld, then serve.
Common Mistakes: Dressing the slaw too far in advance — the cabbage releases water and the slaw turns soggy; dress within an hour of serving for the best crunch. Cutting the apples too early without acidulating them — they brown quickly once cut and exposed to air.
Notes: A mix of green and red cabbage gives the best color and crunch contrast, but either alone works fine.
Tips: For extra-thin, uniform apple slices, use a mandoline.
Storage: Undressed components keep separately in the fridge for 2-3 days. Once dressed, best eaten within a few hours for optimal crunch, though it'll keep dressed in the fridge for up to 1 day.
Swaps: Any crisp apple works — Honeycrisp, Fuji, or Granny Smith are all great choices. Greek-style vegan yogurt can replace some of the mayo for a lighter dressing.
Crisp apples — add natural sweetness and crunch that pairs perfectly with the tangy cabbage.
Cabbage — the sturdy base that holds up well to dressing without wilting quickly.
Apple cider vinegar and dijon mustard — build the tangy backbone of the dressing that balances the apple's sweetness.
Walnuts or pecans — add richness and extra crunch; optional, but recommended.
Apple Slaw
Ingredients:
- 360 g (4 cups) shredded green cabbage
- 180 g (2 cups) shredded red cabbage
- 360 g (2 medium) apples
- 110 g (1 cup) shredded carrots
- 15 g (1/4 cup) chopped fresh parsley or cilantro
- 25 g (1/4 cup) chopped walnuts or pecans
- 55 g (1/4 cup) vegan mayo
- 30 ml (2 tbsp) apple cider vinegar
- 15 g (1 tbsp) dijon mustard
- 20 g (1 tbsp) maple syrup or honey
- Salt and pepper, to taste
Equipments:
- Box grater or food processor
- Large mixing bowl
- Mandoline (optional, for the apples)
Features:
Why These Ingredients:
Crisp apples — add natural sweetness and crunch that pairs perfectly with the tangy cabbage.
Cabbage — the sturdy base that holds up well to dressing without wilting quickly.
Apple cider vinegar and dijon mustard — build the tangy backbone of the dressing that balances the apple's sweetness.
Walnuts or pecans — add richness and extra crunch; optional, but recommended.
Prep:
If prepping ahead, toss the sliced apples with a splash of lemon juice right after cutting — it keeps them from browning before you're ready to serve.
Instructions:
- Prep the vegetables: Shred the 360 g (4 cups) green cabbage, 180 g (2 cups) red cabbage, and 110 g (1 cup) carrots (a food processor makes this quick). Julienne or thinly slice the 360 g (2 medium) apples just before assembling to prevent browning.
- Make the dressing: In a small bowl, whisk together the 55 g (1/4 cup) vegan mayo, 30 ml (2 tbsp) apple cider vinegar, 15 g (1 tbsp) dijon mustard, 20 g (1 tbsp) maple syrup or honey, and salt and pepper to taste.
- Combine: In a large bowl, toss the cabbage, carrots, apples, 15 g (1/4 cup) chopped fresh parsley or cilantro, and 25 g (1/4 cup) chopped walnuts or pecans (if using) with the dressing until evenly coated.
- Rest and serve: Let sit for 10 minutes to soften slightly and let the flavors meld, then serve.
