This coleslaw recipe is naturally sweetened, tangy from the homemade vinaigrette, and crunchy from the apple and cabbage. It's the perfect dish to bring to parties, gatherings, or as a side dish at the dinner table.
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This slaw recipe evokes memories of hot summer days, hamburgers, hot dogs, and all things picnic.
Once I took a bite of this delicious slaw, excitement rippled through my body. It is SO GOOD, tangy, and crunchy.
Opportunities with this Coleslaw Recipe:
- Serve it as a side dish
- Nudge it between a sandwich
- Top it over hot dogs
- Add it to tacos
Coleslaw Ingredients
- Cabbage. Thinly sliced and about a pound of green cabbage for this coleslaw. The leaves will be salted and rinsed, resulting in softer, less chewy, and more tender leaves.
- Mayo. My favorite kind of mayo is the kind made with olive oil. Because Miracle Whip is very sweet for this recipe, I advise against using it.
- Mustard. A strong taste and visually attractive bits of whole-grain Dijon mustard will spread throughout the slaw, giving it both tang and flavor.
- Pure maple syrup. For sweetness.
- Vinegar. Red wine vinegar to balance out the sweetness.
- Herbs & spices. Simple seasonings of fresh diced red onion, oregano, salt, and pepper to add flavor.
- Apple. Cored and unpeeled, green granny smith apple will add a nice crunch and sour note. The green color will blend in nicely with the already green cabbage. I wouldn't use any other apple.
- Olive Oil. Adds a nice flavor and velvety texture.
See the recipe card for quantities.
How to Make Coleslaw
This coleslaw recipe is broken down into 3 straightforward steps; wilt the cabbage, make the coleslaw vinaigrette, and finally, put it all together.
Wilt the Cabbage
- Remove the core and thin slice the cabbage leaves.
- Add the leaves to a large bowl. Add a teaspoon of sea salt.
- Massage the salt into the cabbage leaves with your hands for 3-5 minutes, or until the leaves become soft.
- Rinse the cabbage under cold water and dry the leaves. I like to complete both steps using a salad spinner. Place aside.
Coleslaw Vinaigrette Dressing
- Make the coleslaw dressing by adding the vinegar, mustard, mayo, pure maple syrup, onion, dried oregano, salt, and pepper to a mixing bowl. Whisk to combine ingredients.
- Slowly drizzle in the olive oil while continuously whisking. A creamy beige vinaigrette should be the final result.
Put it All Together
- Pour the coleslaw dressing over the cabbage. Toss to combine. Add the sliced apple and toss once more.
- Place the coleslaw in the fridge for up to an hour before serving.
How to Store
Coleslaw can be stored in an airtight container in the refrigerator for up to 3-5 days. To prevent it from becoming too watery, try to drain any excess liquid before storing it.
More Summer Salad Recipes
- Red Cabbage Salad with Greek Dressing
- Steak Salad with Pickled Fennel and Parmesan
- Brussel Sprout Salad with Sweet Orange Dill Dressing
- Healthy Mediterranean Orzo Pasta Salad {Gluten-Free}
Sweet and Tangy Cabbage and Green Apple Coleslaw Recipe
This coleslaw recipe is naturally sweetened, tangy, and crunchy from the homemade vinaigrette! Perfect for parties or as a side dish.
- Prep Time: 15 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 people 1x
- Category: Coleslaw, Side Dish
- Cuisine: American
Ingredients
Scale
- 1 pound green cabbage, cored, thinly sliced (it's better to be under a pound than over a pound for this recipe)
- 1 ½ teaspoons sea salt, divided
- 1 medium Granny smith apple, cored, and thinly sliced into match sticks
Coleslaw Dressing
- 5 tablespoons red wine vinegar
- ¼ cup small diced red onion
- 2 tablespoons olive-oil-based mayo
- 1 tablespoon whole-grain dijon mustard
- 2 tablespoons pure maple syrup
- 1 teaspoon dried oregano
- ½ teaspoon cracked black pepper
- 3 tablespoons olive oil
Instructions
Wilt the Cabbage Leaves
- To prepare the cabbage, begin by removing the tough outer leaves. Next, cut the cabbage in half and lay each half flat on the cutting board. Remove the core and then slice the cabbage thinly using a sharp knife. If you prefer a finer texture, you can also use a mandoline or food processor to shred the cabbage.
- Add 1 teaspoon of the salt to the cabbage. Massage the salt into the leaves with your hands for 3-5 minutes or until the leaves soften.
- Rinse and dry the cabbage. I like to complete both steps using a salad spinner.
- Place aside.
Coleslaw Vinaigrette
- Combine vinegar, onion, mayo, mustard, maple syrup, oregano, ½ teaspoon salt, and pepper in a mixing bowl. Mix well.
- As you continuously whisk, slowly drizzle in the olive oil until you get a creamy beige vinaigrette.
Put it All Together
- Pour the vinaigrette over the cabbage. Toss to combine. Add the thin-sliced apple and toss to combine.
- Place the coleslaw in the fridge for at least 60 minutes before serving.
- Enjoy.
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