Apple slaw is fresh, crunchy and punchy with a lime juice and red wine vinegar dressing. There’s red and green cabbage, carrots, red onion, pink lady apples and coriander combined in a super easy, non greasy coleslaw that’s perfect for pairing with pulled pork sliders, tacos or alongside a chicken schnitzel, or umpteen other dishes.
Apple slaw is a favoured salad for us as its universally popular and healthy, with plenty of fibre.
what apples to use that won’t turn brown after cutting
There’s nothing more off putting than brown apples slices in a coleslaw and it’so important to use apple varieties that won’t turn brown when cut.
Certain varieties like Pink Lady apples are resistant to browning simply because of higher acid levels that slow oxidation. Apples oxidize, or brown after some time when they are cut because of the fruit’s flesh being exposed to ambient air which contains both oxygen and water
Other apple varieties that won’t turn brown are Gala, Opal, Arctic, Ambrosia, Cameo, Corland, Empire, Ginger Gold, Shizuka or Snowsweet are all good choices for making apple slaw.
apple slaw dressing
Apple slaw dressing is refreshing and zingy thanks to using red wine vinegar and lime juice and rounded out with a little sugar. If you want to make the dressing ahead of time you can just leave out adding the lime juice till you’re just about to dress the slaw as the lime juice ‘flattens’ its zing and freshness if added to the dressing too far ahead.
can I prepare the slaw ahead of time?
The beauty of preparing this apple slaw ahead of time is you can have everything sliced a day or 2 ahead except for the apple and adding the lime juice to the dressing. Keep the slaw fresh and crunchy by putting the cabbage, carrots, onion and coriander into a salad spinner and giving it all a cold water rinse then spin it dry and pop into a container with a lid or a plastic bag. When you’re ready to serve slice the apple and add the lime juice to the dressing this way your slaw remains vibrant and fresh.
Watch How To Make Quick and Easy Apple Slaw
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We’d love to hear from you in the comments below when you make this fresh and zesty apple slaw.
Apple slaw is crisp, crunchy and super easy to prepare. Make the dressing ahead and add the lime juice just before tossing the slaw to retain its fresh and zesty citrus flavour.
- 1/2 small red cabbage 750g (1 1/2 pounds) - core removed
- 1/2 small green cabbage 750g (1 1/2 pounds) - core removed
- 1 large red onion
- 1 large carrot
- 2 medium pink lady apples
- 1 packed cup of coriander leaves
- 6 tablespoons neutral oil such as canola, peanut or vegetable
- 2 medium garlic cloves, minced
- 2 tablespoons red wine vinegar
- 2 teaspoons caster sugar
- 1/2 teaspoon fine salt
- 1/2 teaspoon cracked black pepper
- 2 tablespoons fresh lime juice
- thinly slice cabbage using a mandolin or sharp knife and add to a large bowl for tossing
- halve and thinly slice the onion and add to cabbage
- remove the core from the apples leaving the skin on and cut in match stick size pieces and add to bowl
- grate carrot using a julienne grater or slice, and cut into very fine pieces and add to bowl
- add coriander leaves to bowl
- make the dressing by whisking all ingredients together - see notes
- toss ingredients with dressing and serve chilled
- you can wash and prepare the cabbage, onion, carrot, apple and coriander ahead of time and pop into a sealed container refrigerated to keep it crisp and chilled
- if you're preparing everything say a day ahead leave out the lime juice until just before serving to keep the flavour 'alive' and fresh
Amount Per Serving Calories 205Total Fat 13gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 11gCholesterol 1mgSodium 211mgCarbohydrates 23gFiber 6gSugar 13gProtein 4g
Nutritional information provided here is only intended as a guide.