Print

Fall Apple Slaw

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Fall Apple Slaw is a crisp and refreshing salad made with crunchy cabbage, sweet apples, and a tangy apple cider vinaigrette, perfect for pairing with hearty autumn meals.

Ingredients

  • 3 cups green cabbage, thinly sliced
  • 2 cups red cabbage, thinly sliced
  • 2 medium apples, cored and cut into thin matchsticks
  • 1 cup carrots, grated
  • 2 green onions, thinly sliced
  • 3 tbsp apple cider vinegar
  • 2 tbsp olive oil
  • 1 tbsp honey
  • 1 tsp Dijon mustard
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/3 cup dried cranberries (optional)
  • 1/3 cup chopped walnuts or pecans (optional)
  • 2 tbsp sunflower seeds (optional)
  • 2 tbsp chopped fresh parsley (optional)

Instructions

  1. Place the thinly sliced green cabbage and red cabbage in a large mixing bowl.
  2. Core the apples and cut them into thin matchsticks or small slices, leaving the peel on.
  3. Add the apples, grated carrots, and sliced green onions to the bowl.
  4. In a separate small bowl, whisk together the apple cider vinegar, olive oil, honey, Dijon mustard, salt, and black pepper.
  5. Pour the dressing over the slaw mixture and toss until evenly coated.
  6. If using dried cranberries, nuts, sunflower seeds, or parsley, gently fold them into the slaw.
  7. Let the slaw sit for 10–15 minutes before serving so the flavors can blend.
  8. Toss again lightly before serving.

Notes

  • Honeycrisp, Fuji, or Granny Smith apples work best for crisp texture and balanced flavor.
  • Pre-shredded coleslaw mix can be used to save preparation time.
  • For a creamier version, add 2 tablespoons of mayonnaise or Greek yogurt to the dressing.
  • If making ahead, store the dressing separately and toss just before serving.
  • Store leftovers in the refrigerator for up to 3 days.

Nutrition

Find it online: https://thefamilycooking.com/fall-apple-slaw/