Just in time for the Memorial Day Holiday, I am sharing my recipe for Apple Slaw. You are going to want to make this for your weekend BBQ!
This Apple Slaw is one of my go to recipes for a Spring and Summer side dish. It goes great with pulled pork, grilled meats and fish. I also love serving it with Low Country Boil.
Apple Slaw is crispy, tangy and cool, complementing spicy, hot main dishes. I even like to put it on my pulled pork sandwiches. It’s one of those dishes that can be put together at the last minute or made a few hours ahead. Because, it’s not mayo based, you don’t have to worry about it getting funky if you take it to a picnic or outdoor party.
With just a few fresh ingredients including cabbage, red onion, a tangy vinaigrette, apples and cilantro, this slaw comes together quickly and satisfies almost every type of eater. I have vegan friends who love this dish and carnivores eat it up, too. My kids even like it! Grab the recipe and give it try this weekend. I promise it will become a family favorite.
Kim Daniels
15 minPrep Time
Cook Time
15 minTotal Time
Save RecipeIngredients
- ¾ cup olive oil
- 1 TBSP minced shallot
- ¼ cup white balsamic vinegar
- ? cup lemon juice
- ½ tsp mustard
- ½ tsp salt
- ½ tsp pepper
- ¼ tsp paprika
- 1 small head of cabbage, shredded
- 1 medium red onion, thinly sliced
- 1-2 apples, julienned. I like to use Honey Crisp or Pink Lady
- 1/3 cup fresh cilantro, chopped.
Instructions
- In a jar with a lid, combine ingredients for dressing. Shake until well combined. Place the ingredients for the slaw in a large bowl. Pour 1/3 cup to ½ cup of dressing over slaw and toss until well coated. You can add more or less dressing. Leftover dressing can be kept in the refrigerator for two weeks. Chill slaw for thirty minutes before serving.
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