Apple Slaw
- Total Time
- 10 minutes, plus chilling
- Rating
- Comments
- Read comments
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Ingredients
- ¼cup olive oil
- 1heaping teaspoon Dijon or other good-quality mustard, or to taste
- 1tablespoon lemon juice
- 1tablespoon honey
- 2cups cored and shredded red cabbage (about 8 ounces)
- 8radishes, chopped
- 2medium Granny Smith or other tart, crisp apples, cored and shredded or grated
- 1red onion, chopped or grated
- Salt
- Black pepper
- ½cup chopped fresh parsley
Nutritional analysis per serving (4 servings)
220 calories; 14 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 25 grams carbohydrates; 5 grams dietary fiber; 18 grams sugars; 2 grams protein; 509 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put the oil, mustard, lemon juice and honey in a large bowl and whisk until well combined.
- Step 2
Add the cabbage, apples, radishes and onion and toss until thoroughly combined. Sprinkle with salt and pepper and refrigerate until ready to serve. (It’s best to let the slaw rest for an hour or so to allow the flavors to mellow. You can let it sit even longer, up to a few hours, before the apples start to discolor; just drain the slaw before continuing.)
- Step 3
Just before serving, toss with the parsley. Adjust seasoning to taste.
Private Notes
Comments
Judging by the lukewarm comments of this recipe since 2 years ago particularly on the overwhelming taste of onion as one of the ingredients, I wonder if substituting celery for onion will help jazz up the whole ensemble of this slaw? I usually substitute celery &/chives for onions in my slaw since we are not fan of raw onions - it works very well. Otherwise try pickling the raw onions in some salt+vinegar for 15mins (towel dry the onions thereafter) works wonders too!
As written, the onions completely overpowered everything else in the slaw, even after sitting for a full day. I tossed most of it out, sadly.
I used sweet white onion because its what I had on hand. Used less than the recipe called for, maybe 1/4 of an onion. Plus I had some broccoli so I shredded up the stems and added that. Quick and easy to make, came out really tasty, everyone enjoyed it.
I don't care for radishes, so I omitted them. Otherwise, a very tangy slaw, great for topping BBQ pulled chicken sandwiches.
This is such a good slaw. It is a refreshing bite to go with heavier things. I really like it with the hasselback kielbasa recipe. I made it exactly as written although I add a little bit of vinegar to make it more tart to my taste.
Didn’t have tart apples so used sweet crunchy one and omitted honey and added extra lemon juice. Nice!
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