Apple Cabbage Slaw Recipe

CABBAGE: shredded cabbage adds a crunchy, fresh base to the slaw

APPLE: thinly sliced apple brings sweetness and crisp texture

MAYONNAISE: mayonnaise makes the dressing creamy and smooth

APPLE CIDER VINEGAR: this vinegar adds a tangy flavor that balances the sweetness

HONEY: honey adds a touch of natural sweetness to the dressing

SALT: salt enhances all the flavors in the slaw

BLACK PEPPER: black pepper adds a little bit of spice and depth

When you’re mixing the dressing for this Apple Cabbage Slaw, whisking everything together smoothly is a great little trick to know. Here’s how you can do it without making a mess or leaving lumps behind:

1. Start with a small bowl that’s just the right size for your ingredients. If the bowl is too big, the mayonnaise and vinegar might splash out when you whisk.
2. Use a whisk or a fork and hold it firmly but comfortably.
3. Begin stirring slowly in a circular motion to mix the honey, salt, and black pepper into the mayonnaise and apple cider vinegar.
4. Once the ingredients start to combine, you can speed up just a little, but keep your movements controlled so nothing flies out.
5. Whisk until the dressing looks smooth and creamy, with no lumps.

Doing this makes your dressing taste better because all the flavors blend evenly, and it’s easier to coat the cabbage and apple slices. If you don’t whisk well, you might end up with salty or sweet spots instead of a nice, balanced flavor.

I remember the first time I made a slaw dressing, I whisked too fast and ended up with mayonnaise splattered all over the counter! Now, I always start slow and keep the bowl steady. Also, if you don’t have a whisk, a fork works just fine. It’s a simple step that makes the whole recipe come together so much better.

• shredded cabbage - Substitute with shredded Brussels sprouts: Brussels sprouts have a similar texture and can provide a slightly different but still delicious flavor.

• apple - Substitute with pear: Pears offer a similar sweetness and crisp texture, making them a good alternative to apples.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt provides a creamy texture and tangy flavor, while also being a healthier option.

• apple cider vinegar - Substitute with white wine vinegar: White wine vinegar has a similar acidity and can be used to achieve a comparable tangy taste.

• honey - Substitute with maple syrup: Maple syrup offers a similar sweetness and can add a unique flavor to the slaw.

• salt - Substitute with soy sauce: Soy sauce can add a salty flavor along with a bit of umami, enhancing the overall taste.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor, but with a slightly different aroma.

• To keep your apple cabbage slaw fresh and crisp, store it in an airtight container. This will prevent the cabbage from wilting and the apple slices from browning.

• If you plan to enjoy the slaw within a day or two, place the container in the refrigerator. The cool temperature will help maintain the crunchiness of the vegetables and the tangy flavor of the dressing.

• For longer storage, consider separating the dressing from the cabbage and apple mixture. Store the dressing in a small jar or container and the slaw in a larger one. Combine them just before serving to ensure maximum freshness.

• If you need to freeze the slaw, be aware that the texture may change. Cabbage and apples can become slightly mushy after thawing. To freeze, place the slaw in a freezer-safe container or a heavy-duty freezer bag. Squeeze out as much air as possible before sealing.

• When you're ready to use the frozen slaw, thaw it in the refrigerator overnight. Give it a good toss to redistribute the dressing and refresh the flavors.

• For an extra burst of freshness, add a handful of freshly shredded cabbage or a few thin slices of apple to the thawed slaw before serving. This will help revive the crisp texture and enhance the overall appeal.

• Remember, the key to a delightful apple cabbage slaw is maintaining its crunch and vibrant flavors. Proper storage will ensure that each bite is as delicious as the first.

• If you prefer your Apple Cabbage Slaw slightly warm, consider these methods:

  • Stovetop Sauté: Lightly sauté the slaw in a non-stick pan over medium heat for 2-3 minutes. This will soften the cabbage and apple slightly while keeping the dressing intact.
  • Microwave: Place the slaw in a microwave-safe dish. Cover it with a microwave-safe lid or plastic wrap, leaving a small vent. Heat on medium power for 30-second intervals, stirring in between, until it reaches your desired warmth.
  • Oven: Preheat your oven to 300°F (150°C). Spread the slaw evenly on a baking sheet. Cover with aluminum foil to prevent drying out. Warm in the oven for about 10 minutes.

• For a cold and crisp experience, simply enjoy the Apple Cabbage Slaw straight from the refrigerator.

• Large mixing bowl: To combine the shredded cabbage and thinly sliced apple.

• Small bowl: For whisking together the mayonnaise, apple cider vinegar, honey, salt, and black pepper.

• Whisk: To thoroughly mix the dressing ingredients.

• Knife: To thinly slice the apple.

• Cutting board: To provide a stable surface for slicing the apple.

• Measuring cups: To measure out the shredded cabbage and mayonnaise.

• Measuring spoons: To measure the apple cider vinegar, honey, salt, and black pepper.

• Tongs or salad tossers: To toss the cabbage and apple mixture with the dressing.

• Refrigerator: To store the slaw if you choose to refrigerate it for later use.

Pre-shred the cabbage: Buy pre-shredded cabbage from the store to save time on chopping.

Use a mandoline: Slice the apple quickly and uniformly with a mandoline slicer.

Make the dressing in advance: Prepare the dressing ahead of time and store it in the fridge.

Mix in a large bowl: Use a large mixing bowl to combine ingredients easily and avoid spills.

Batch prep: Double the recipe and store extra slaw for quick meals throughout the week.