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A fresh, slightly Asian-inspired twist on traditional mayo-filled coleslaw, this recipe provides just the right amount of crunch and flavor. Sweet apples help balance out the tanginess of the limes, while the brightness of the mint adds an extra layer of depth.
This recipe is great for tailgating because it can be made ahead and then dressed right before you head to the game (try to add the apples at the last minute too, so that they don't brown).
Click here to see New Twists on Tailgating Recipes.
- ½ head green cabbage, sliced into thin strips
- ½ head red cabbage, sliced into thin strips
- 2 apples, preferably gala, chopped into ½-inch pieces
- 1 sprig of mint, roughly chopped
- 1 tablespoon sesame seeds
- Juice of 2 limes
- 2 tablespoons sesame oil
- Salt, to taste
In a large serving bowl, combine all of the ingredients, and seasoning with salt as necessary. Allow to sit for at least 10-15 minutes or up to a few hours to allow the acidity of the lime work into the raw cabbage.
This classic coleslaw salad is a must-have recipe for your summer plans. Whether you need a side dish to bring to a family barbecue or picnic, or an easy make ahead lunch to pack for work or for a potluck, classic coleslaw brings a fresh, crisp, and creamy game-changer to the table. Thrown together in less than 10 minutes, this classic coleslaw consists of only three simple ingredients plus a creamy and delicious dressing that ties it all together. Pair with meats, throw it on tacos, or eat it on its own: classic coleslaw is as versatile as it is delicious.
Apple ‘n Cabbage Slaw With A Light Cider Vinaigrette
With the weather warming up, it’s time for some lighter meals. I love snacky meals paired with big portions of refreshing salads when it’s hot outside. So the other day I decided to make some Sticky Caramelized Pork Sandwiches along with some sort of slaw to go with it.
Since they were pork sandwiches, I decided to try an apple slaw and came up with this Sweet ‘n Tangy Apple- Cabbage slaw. As I’m not not a big fan of mayonnaise dressings when it comes to slaw’s, I came up with a much healthier, lighter and refreshing vinaigrette dressing using apple cider vinegar and honey.
The slaw not only turned out beautifully striking with it’s bright colors from the red cabbage, carrots, green onions and apples, it was sooo crisp and refreshing with a perfect balance of tangy and sweet. It was hard to stop eating it.
This salad, healthy and full of bright flavors is a great accompaniment/ side for grilling season and a must try in my books….Enjoy!
1.) It&rsquos cheap. I mean really cheap. Seriously &ndash I&rsquom too lazy to do the math, but I&rsquom pretty sure this recipe costs less than 50 cents per serving. Grow your own mint and it&rsquos even cheaper. In addition, the ingredients keep in the fridge for weeks &ndash so you can buy them to have at the ready, without worrying about them going bad a day or two later if you don&rsquot get around to making it right away.
2.) This low carb slaw recipe has the most amazing flavor profile! Slightly sweet from the apple and cabbage, tangy from the lemon and apple cider vinegar, and SO REFRESHING from the mint! The mint really makes it &ndash I had a feeling it would work well, but that first taste? Even I was impressed. With myself. And the mint. Also I had very fresh breath.
3.) It&rsquos gorgeous. Just look at it &ndash I didn&rsquot want to list beauty as the first reason because it seems shallow, but this is a recipe that you can take to any gathering and get oohs and aaahs for days before they&rsquove even tasted it.
4.) But wait&hellipthere&rsquos more. This salad is so easy to make that ANYONE can make it. If you have a knife and a cutting board you are good to go. If you DON&rsquoT have a knife and a cutting board, you can technically grate the cabbage and apple with a large box grater and tear up the mint with your hands to throw into it &ndash not as pretty, but you&rsquore getting all of the other benefits. If you&rsquove got a fancy food processor, you can throw this stuff into it and have this delicious low carb slaw made in literally ONE MINUTE. No excuses.
5.) Last but not least &ndash you should make this low carb slaw because it&rsquos JUST. SO. GOOD FOR YOU. Red cabbage is a prebiotic and is loaded with vitamins, minerals, and powerful cancer fighting antioxidants &ndash including anthocyanins (which give it the red color) which are known to have strong anti-inflammatory properties.
The Granny Smith apples are no slouch in the health department either &ndash they contain quercetin, pectin, boron, and important phenols and flavenoids that protect against cancer and heart disease!
To top it off, the apple cider vinegar has numerous health benefits, including the potential for improving insulin resistance over time!
Almost every ingredient in this recipe is considered a nutritional powerhouse &ndash and combined in this way the flavor will knock your socks off!
If you&rsquore still not convinced to try this slaw, you should know that this recipe is low calorie, dairy free, egg free, nut free, grain free, gluten free, Whole 30 compliant (if you omit the sweetener), Paleo friendly (use honey to sweeten) and can generally be eaten by pretty much everyone you know &ndash which is saying something in this day and age of intolerance to everything.
Also did I mention it&rsquos cheap, gorgeous, delicious, easy, and super healthy?
Apple Coleslaw Recipe
Here is a fantastic Apple Coleslaw recipe that is tangy with a slight sweetness to it. It is hard to put your finger on the tasty flavor combination in this coleslaw salad. This coleslaw salad always gets compliments and people want to know what ingredients are used. Be sure and put this delicious coleslaw recipe in your “To Make” file.
Try this easy-to-make Apple Coleslaw. Especially good to accompany a barbecued or smoked Pulled Pork!
This recipe was shared by a family friend, Tacy Parker, from Beaverton, OR.
- 1 medium head cabbage, finely chopped*
- 1/2 red onion, peeled and finely chopped
- 1 large tart apple, wasged and coarsely chopping**
- 1 (8-ounce) can crushed pineapple, undrained
- 1 cup mayonnaise
- 2 tablespoons granulated sugar
- 2 tablespoons cider vinegar
- 1/4 teaspoon dry mustard
- Salt and pepper to taste
Prepare Cole Slaw Dressing (see below).
In a large bowl, combine chopped cabbage, onion, apple, and crushed pineapple (with juice).
Pour prepared Slaw Dressing over cabbage mixture and toss gently until blended.
For best results, cover and refrigerate several hours or overnight for flavors to blend.
Gently toss again before serving.
In a medium bowl, whisk together the mayonnaise, sugar, cider vinegar, dry mustard until the sugar dissolves. Add salt and pepper to taste.
Hidden Valley Ranch Coleslaw Dressing is a good store-bought substitute with a similar taste. Use about 1 cup to toss the salad mixture or use enough until the salad is evenly coated to your tastes.
* Purchasing Cabbage: Always choose fresh cabbage by weight, not the size of the cabbage head. Choose firm heads that feel heavy for their size. Outer leaves should look fresh, have good color, and be free of blemishes. Tip: Can substitute 2 (10-ounce) bags of prewashed and shredded coleslaw cabbage to save time.
** Granny Smith, Fuji, Gala, and Honey Crisp apples all work well in this slaw recipe.
- For the Dressing:
- 1/2 cup sour cream
- 1/3 cup mayonnaise
- 1/3 cup apple cider vinegar
- 3 tablespoons sugar
- 3 tablespoons honey
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon mustard powder
- 1/2 teaspoon poppy seeds
- For the Slaw:
- 1 large head green cabbage (about 3 1/2 pounds), finely shredded on a mandoline or by hand
- 1 large carrot, peeled and grated on the large holes of a box grater
- 2 Granny Smith apples, peeled, cored, and grated on the large holes of a box grater
- 2/3 cup sugar
- 1/3 cup kosher salt
What ingredients are in coleslaw with apples?
- Napa cabbage or white cabbage
- Purple cabbage
- Honeycrisp (or any sweet apples) + lemon juice
- Green onions
To keep the apples bright and fresh, once cut, toss the apples in lemon juice and leave for a few minutes. In the meantime, make the dressing.
An alternative to using cashews, if allergic, is to replace drained, white beans. Even though the texture is a little different, the taste is the same.
Have you ever made homemade coleslaw dressing? Not just a little mayo and stuff but real, damn-it's-good creamy coleslaw dressing. It occurs to me – ha! – that homemade creamy coleslaw dressing is what creamy coleslaw dressing is supposed to taste like! It's that good!
Best of all, it's super-super simple. Just whisk some real cream into lofty pillows, then stir in a little lemon juice, mustard and salt and pepper. The dressing is light and airy, not in the least bit heavy like commercial salad dressings. This recipe is a complete keeper.
- Coleslaw Mix - Using store-bought bagged coleslaw mix is what makes this recipe so quick and easy! Though you can chop your own cabbage or swap it out for broccoli slaw!
- Apples - Use your favorite kind! Granny smith apples would be delicious and more tart, where as gala and fuji apples add a bit more sweet to the dish!
- Mayonnaise - Make sure it’s Whole30 compliant! Here are my favorite Whole30 mayonnaise brands: Tessemae’s, Primal Kitchen, Sir Kensington’s
- Dijon Mustard
- Apple Cider Vinegar - The acid in the ACV is what gives this coleslaw the perfect amount of tang.
- Coconut Aminos
- Red Onion
- Salt & Pepper
How to keep apples from turning brown in coleslaw:
We have never had the issue of browning. However, we also make this relatively close to the time we plan on serving. If you are planning on making this in advance I would recommend lightly tossing the shredded apples in lemon juice before adding to your mix. This should slow the browning process of the fruit.
One little tip before we dive in&hellip When you shred your apples there is a small chance that it will turn into a bit of a mess. Still stir the juices and apple bits into your slaw. It adds a fun flavor that you will not want to miss and I do not want you to get discouraged if it does not shred into perfect little strands.