Sweet and Tangy Apple Coleslaw Salad Recipe
Introduction
Sweet and Tangy Apple Coleslaw Salad is a refreshing twist on classic coleslaw, featuring crisp Granny Smith apples and a vibrant dressing with apple cider vinegar and a hint of spice. This salad makes a perfect side dish for BBQs or a light lunch, balancing sweetness and tang beautifully.
Ingredients
- 1 bag (16 ounces) coleslaw mix
- 1 Granny Smith apple, sliced into thin matchsticks
- ½ cup diced celery
- 5 green onions, finely sliced
- ½ cup apple cider vinegar
- ½ cup granulated white sugar
- 3 tablespoons olive oil
- 1 tablespoon Dijon mustard
- ¼ teaspoon red pepper flakes
- ¾ cup mayonnaise
Instructions
- Step 1: In a large bowl, combine the coleslaw mix, sliced Granny Smith apple, diced celery, and finely sliced green onions.
- Step 2: In a saucepan over medium heat, whisk together apple cider vinegar, granulated sugar, olive oil, Dijon mustard, and red pepper flakes. Bring to a simmer, stirring until the sugar dissolves completely.
- Step 3: Remove the saucepan from heat and whisk in the mayonnaise until the dressing is smooth and creamy.
- Step 4: Pour the warm dressing over the cabbage mixture. Toss thoroughly to coat all ingredients evenly with the dressing.
- Step 5: Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow flavors to meld and the salad to chill before serving.
Tips & Variations
- For a vegan version, substitute mayonnaise with vegan mayo or use a homemade vegan mayo recipe.
- Add toasted nuts such as almonds or sunflower seeds for extra crunch and flavor.
- If you prefer less heat, reduce or omit the red pepper flakes.
- Using sharp Granny Smith apples adds a nice tartness, but you can swap for Gala or Fuji apples for a sweeter taste.
Storage
Store the apple coleslaw in an airtight container in the refrigerator for up to 2 days. The apples may brown slightly over time, so it’s best enjoyed fresh or within a day. Toss gently before serving again. This salad is served cold and should not be left out at room temperature for extended periods.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare this coleslaw in advance?
Yes, it’s best prepared at least 1 hour ahead so the flavors can meld. However, for freshest texture, consume within 1-2 days of making.
Can I use a different type of vinegar in the dressing?
Apple cider vinegar provides a nice fruity tang, but you can substitute white wine vinegar or rice vinegar if needed, keeping in mind that the flavor profile will slightly change.
PrintSweet and Tangy Apple Coleslaw Salad Recipe
This Sweet and Tangy Apple Coleslaw Salad is a refreshing and flavorful side dish that combines crisp coleslaw mix with tart Granny Smith apples, crunchy celery, and fresh green onions. Tossed in a warm, tangy dressing made with apple cider vinegar, sugar, olive oil, Dijon mustard, red pepper flakes, and creamy mayonnaise, this salad offers a perfect balance of sweet, tangy, and spicy notes. It’s an ideal accompaniment for BBQ meals or sandwiches and needs at least an hour of chilling for the flavors to meld beautifully.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 25 minutes
- Yield: 6–8 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: American
Ingredients
For the Salad
- 1 bag (16 ounces) coleslaw mix
- 1 Granny Smith apple, sliced into thin matchsticks
- ½ cup diced celery
- 5 green onions, finely sliced
For the Dressing
- ½ cup apple cider vinegar
- ½ cup granulated white sugar
- 3 tablespoons olive oil
- 1 tablespoon Dijon mustard
- ¼ teaspoon red pepper flakes
- ¾ cup mayonnaise
Instructions
- Combine Salad Ingredients: In a large bowl, mix together the coleslaw mix, sliced Granny Smith apple, diced celery, and finely sliced green onions until well combined.
- Prepare the Dressing: In a saucepan over medium heat, whisk together apple cider vinegar, granulated sugar, olive oil, Dijon mustard, and red pepper flakes. Bring this mixture to a simmer, stirring consistently until the sugar has completely dissolved and the dressing is warm.
- Add Mayonnaise to Dressing: Remove the saucepan from heat and whisk the mayonnaise into the warm dressing until fully incorporated, creating a creamy and tangy dressing.
- Toss Salad with Dressing: Pour the warm dressing over the coleslaw mixture. Toss thoroughly to ensure all ingredients are evenly coated with the dressing.
- Chill Before Serving: Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld and the coleslaw to chill fully before serving.
Notes
- To make this salad vegan, substitute the mayonnaise with a vegan mayo or prepare homemade vegan mayo.
- This salad pairs wonderfully as a side for BBQ dishes or sandwiches.
- For a twist, you can add pineapple or grapes to vary the sweetness and texture.
Keywords: Apple coleslaw, tangy coleslaw, apple cider vinegar dressing, summer salad, BBQ side dish, creamy coleslaw
