Sweet and Tangy Apple Coleslaw Salad Recipe
Introduction
Sweet and Tangy Apple Coleslaw Salad is a refreshing twist on classic coleslaw with the crispness of Granny Smith apples and a flavorful, tangy dressing. This easy salad is perfect as a side dish for BBQs or a light lunch.
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, sugar, olive oil, Dijon mustard, and red pepper flakes. Bring to a simmer, stirring until the sugar is dissolved.
- Step 3: Remove the saucepan from heat and whisk the mayonnaise into the warm dressing until smooth.
- Step 4: Pour the warm dressing over the cabbage mixture. Toss well to coat all ingredients evenly.
- Step 5: Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld and the salad to chill.
Tips & Variations
- For a vegan version, substitute mayonnaise with vegan mayo or make your own homemade vegan mayo.
- Add toasted sunflower seeds or sliced almonds for extra crunch and flavor.
- To make it spicier, increase the amount of red pepper flakes or add a dash of hot sauce to the dressing.
- Serve this coleslaw alongside barbecue dishes or as a topping for sandwiches and burgers.
Storage
Store leftover coleslaw in an airtight container in the refrigerator for up to 3 days. Stir well before serving again. This salad is best enjoyed chilled and can be eaten cold or at room temperature, but avoid leaving it out for long periods.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare this coleslaw in advance?
Yes, it tastes even better after sitting for at least an hour or overnight to allow the flavors to meld. Just keep it refrigerated until ready to serve.
What can I use instead of Granny Smith apples?
You can substitute Granny Smith apples with other crisp apples such as Honeycrisp or Fuji, but keep in mind that sweeter apples will make the salad less tangy.
PrintSweet and Tangy Apple Coleslaw Salad Recipe
This Sweet and Tangy Apple Coleslaw Salad is a delightful fusion of crisp coleslaw mix, tart Granny Smith apples, and a flavorful dressing made with apple cider vinegar, sugar, and mayonnaise. Perfectly chilled, it offers a refreshing and slightly spicy side dish that pairs wonderfully with BBQ or sandwiches.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 25 minutes
- Yield: 6 to 8 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Halal
Ingredients
Salad
- 1 bag (16 ounces) coleslaw mix
- 1 Granny Smith apple, sliced into thin matchsticks
- ½ cup diced celery
- 5 green onions, finely sliced
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
- Prepare the salad ingredients: In a large bowl, combine the coleslaw mix, thinly sliced Granny Smith apple matchsticks, diced celery, and finely sliced green onions. Toss gently to mix the components evenly.
- Make the dressing base: In a saucepan over medium heat, whisk together apple cider vinegar, granulated white sugar, olive oil, Dijon mustard, and red pepper flakes. Bring the mixture to a simmer while stirring continuously until the sugar has completely dissolved to create a smooth, tangy dressing.
- Add mayonnaise to the dressing: Remove the saucepan from heat and whisk in the mayonnaise until the dressing is creamy and fully combined, creating a balanced sweet and tangy flavor with a slight creamy texture.
- Toss salad with dressing: Pour the warm dressing over the cabbage mixture in the large bowl. Toss all ingredients thoroughly to ensure every strand of cabbage, slice of apple, and piece of onion is well coated with the dressing.
- Chill the salad: Cover the bowl with plastic wrap and refrigerate for at least 1 hour. Allowing it to chill lets the flavors meld together and enhances the overall taste and texture of the coleslaw salad before serving.
Notes
- To make this dressing vegan-friendly, substitute the mayonnaise with vegan mayo or homemade vegan mayo following a vegan mayo recipe.
- This coleslaw pairs excellently with BBQ dishes or simple sandwiches, making it a versatile side dish.
- For an extra twist, you can add pineapple or grapes to the coleslaw for a tropical, sweet touch.
Keywords: coleslaw, apple coleslaw, sweet and tangy salad, coleslaw recipe, apple cider vinegar dressing
