Crunchy cabbage, crisp apples, and green onions tossed with a zesty mustard dressing; this colorful Apple-Cabbage Slaw makes a great side dish for any summer BBQ.
Our favorite Mexican restaurant is where I learned to love coleslaw. I know; it isn’t where I would expect to get coleslaw either. Our favorite Mexican restaurant serves salsa and coleslaw with their fresh tortilla chips. It may sound kind of strange, but it is so good.
If it hadn’t have been for their slaw, I may never have found out that I developed a taste for raw cabbage, nor would I have ever thought about making this Apple-Cabbage Slaw. Now I enjoy slaw with fried fish, BBQ sandwiches, and fish tacos just like anybody else. I’ve been trying new types of coleslaw ever since. I’ve really been missing out!
Coleslaw Ingredients
A detailed list of ingredients is provided in the recipe card at the end of this post.
- Apples: Any variety of apples is fine. For this recipe, I used Gala apples that I cored and chopped into bite-size pieces.
- Angel hair coleslaw: you can find this in a package in your local grocery store’s produce section. It’s a great shortcut, but you could also shred cabbage using a mandoline yourself to save a few bucks.
- Chopped green onion
- The Dressing: Whole-grain mustard, vegetable oil (any neutral oil), apple cider vinegar, honey, and Kosher salt, and freshly cracked black pepper to taste
How To Make Apple Cabbage Slaw
In an extra-large bowl, combine the apple, coleslaw, and green onion.
In a separate small bowl, whisk together mustard, oil, vinegar, and honey. Season with salt and pepper, to taste. Pour the mustard mixture over the cabbage mixture; toss with tongs to combine.
Serve immediately, or cover, and refrigerate up to 2 hours.
Check out the Slow-Cooker French Dip Sandwiches that I served with this slaw!
p.s. Speaking of parties, I’m happy to share this recipe over at Fiesta Friday. Come on over and enjoy the fun!
Apple-Cabbage Slaw
Ingredients
- 2 Gala apples , cored and chopped into bite size pieces
- 10 ounce package angel hair coleslaw
- ¼ cup green onion chopped
- ¼ cup whole-grain mustard
- 2 tablespoons vegetable oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- Kosher salt and freshly cracked black pepper to taste
Instructions
- In an extra-large bowl, combine the apple, coleslaw, and green onion.
- In a separate small bowl, whisk together mustard, oil, vinegar, and honey. Season with salt and pepper, to taste.
- Pour the mustard mixture over the cabbage mixture; toss with tongs to combine.
- Serve immediately, or cover, and refrigerate up to 2 hours, tossing before serving.
Julie is Hostess At Heart says
I always chose coleslaw over lettuce but John thought he didn’t like it. He doesn’t like mayonnaise and recipes like this have changed his mind. Have a wonderful weekend! Any booze tours? ?
The Mountain Kitchen says
Perhaps he’d like this one Julie… It’s rather zesty!
No booze tours… still raining here in VA (sigh). The weather has be craptastic! Guess we can stay home and clear out some space on the wine rack… 😉 Hope you and John have a great weekend also! Cheers! 😀
Debbie from MountainMama says
This looks amazing and I can’t wait to try it! I remember years ago working in a restaurant and learning how to make super yummy coleslaw – I’ve been a fan ever since! Perhaps I’ll post about it the next time I make it! Enjoy your weekend, mountain sister – happy Friday!!
The Mountain Kitchen says
Thanks! Please do post that recipe, Debbie!! Hope you have a great weekend back, Mountain Sister!!
Suchitra says
This coleslaw would make for a great side! It looks delicious! Happy FF!
The Mountain Kitchen says
Thanks, Suchitra! I hope you have a great weekend. ?
Angie says
I’ve always loved coleslaw, and that apparently is considered weird in my family. Whatever, just pass your coleslaw my way, that’s what I say ? Note to self: add apples to coleslaw!
The Mountain Kitchen says
I missed out on it for a long time. Have a great weekend!! ?
Of Goats and Greens says
I like the fact that this is simple and fast — and that apples really, really do mesh well with cole slaw! A great addition to Fiesta Friday!
The Mountain Kitchen says
Thank you so much. Happy to contribute! Have a great weekend!! ?
Annie @ Givememeatloaf says
Salsa with chips and coleslaw?!?!? I think I just died and went to heaven – what a fantastic idea. I also love that you use the pre-shredded cabbage, I LOVE coleslaw and often avoid making b/c the thought of all that shredding makes me sleepy. This looks fantastic!!
The Mountain Kitchen says
Omg, Annie it is the greatest combination ever!! Yes shredded packages of cabbage. It’s better than that sliced bread hype!! Hope you and Sir Dave have a great weekend!!
Ahila says
I am not a fan of coleslaw but the addition of crunchy apples looks tempting. Thanks for bringing this to the fiesta, Debbie! 🙂
The Mountain Kitchen says
This one isn’t like the traditional mayonnaise versions. I liked it a lot. My husband, not so much… Hope you have a great weekend!
Nandini says
A lovely sweet and refreshing slaw 🙂
The Mountain Kitchen says
Thanks, Nandini. It was yummy! ?
Karen (Back Road Journal) says
I never would have thought of a Mexican restaurant being where you would learn to like slaw but they do like to use a cabbage mix on tacos. I like the idea of the apples and whole grain mustard in the recipe.
The Mountain Kitchen says
Hi Karen! The tortilla chips are so good with slaw… very odd combo. I hope you’ll try out this slaw. It was really good!