Apple Coleslaw

This Apple Coleslaw is a light and crisp spin on a classic! Full of crunchy fruit and veggies covered in a tangy-sweet dressing!

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Why you will LOVE This RecipeIngredients NeededHow to make Apple Coleslaw Top Tips for making ColeslawCan I use a different Dried Fruit?What to serve with Apple Coleslawmore recipes you might likeApple ColeslawFor This Recipe, I recommend:

When your dairy free husband eats a massive bowl because it’s “so good and worth how bad I am going to feel” (his words) you know it’s a keeper recipe!

Honestly, I have to agree with him. If I could not eat dairy, I would still eat this because it’s THAT GOOD.

It’s a little more sweet than my oriental coleslaw and a little lighter than my shredded cabbage salad with apples…

….Which basically means that it is PERFECT.

Why you will LOVE This Recipe

In the summertime, EVERYONE loves grilling out (I haven’t met anyone who doesn’t!) and what goes better with grilled goodness than a fresh and flavorful summer salad! I love throwing together a mediterranean cucumber salad or tossing up a shrimp avocado salad with watermelon in the summer because they add so much color and freshness to a dinner plate. Today, let’s all welcome apple cider coleslaw to the blog! It’s sweet, yet tangy, and oh-so-flavorful, not to mention healthy and delicious! You and your crew are going to love the pop of color it brings to your plate and how well it pairs with so many main dishes!

Ingredients Needed

Mixing up a bowl of this apple coleslaw recipe is SUPER easy and uses ingredients that you’ll feel good about feeding your family. It’s made with the best fresh summer fruits and veggies to create a flavorful side dish that everyone will love. Here’s what you’ll need to make it:

Slivered AlmondsHead of Green CabbageCarrotsApplesGreen OnionsCraisinsParsleyFat Free Plain Greek YogurtMayonnaiseDijon MustardApple Cider VinegarHoneyPoppy SeedsSalt

How to make Apple Coleslaw

Toast

Turn on the oven and let it preheat. Spread out the almonds on a pan and place it in the oven. Toast the nuts until they are fragrant and lightly golden brown. Remove from the oven and set aside.

Stir

Add all the salad ingredients to a large bowl and stir to combine them well. In a smaller bowl, whisk together the dressing ingredients. Pour the dressing over the salad and toss to combine.

DEVOUR

Cover and chill for at least 2 hours, then serve and enjoy!

Top Tips for making Coleslaw

Use Unsweetened Yogurt: The recipe turns out best if you use a plain, unsweetened greek yogurt!Use Cabbage Mix: If you want to skip chopping up all the ingredients, go ahead and use a store bought cabbage mix to save time!Eat Soon after Making: This coleslaw is best when eaten soon after it is made. Go ahead and chill it for a bit, then devour it!Leave out the Mayo: If you want to make an apple coleslaw no mayo version of this recipe, feel free! Leaving out the mayo is fine, and the recipe will still be delicious.

Can I use a different Dried Fruit?

Absolutely! If you don’t have craisins or prefer something different, feel free to mix things up. Dried blueberries or raisins would be really tasty in this coleslaw recipe.

What to serve with Apple Coleslaw

Now that you have a fresh, chilled, colorful bowl of delicious coleslaw with apples, it’s time to serve it up! I recommend serving it alongside your favorite protein- slow cooker paleo pulled pork would be absolutely delicious with it, as well as some air fryer potato wedges to finish off the meal! If you want to make things a little fancier, consider serving it with a juicy coffee rubbed steak! Enjoy!

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pple Coleslaw

This Apple Coleslaw is a light and crisp spin on a classic! Full of crunchy fruit and veggies covered in a tangy-sweet dressing!Course Side DishCuisine AmericanPrep Time 15minutesCook Time 5minutesTotal Time 20minutesServings 8PeopleCalories 253kcalAuthor Taylor Kiser

Ingredients

1/2CupSlivered almonds1Small head of Green cabbage,shredded (about 7-8 cups)2Large carrots,cut into matchsticks2Large apples,cut into matchsticks (I used Fuj)1/2CupGreen onion,sliced1/2CupCraisins1/4CupParsley,very finely minced

For the dressing:

1/2CupFat free plain Greek yogurt1/2CupMayonnaise3TbspDijon mustard2Tbsp + 1 tspApple cider vinegar2TbspHoney1/2tspPoppy Seeds1/4tspSalt

Instructions

Heat your oven to 350 degrees F. Sread the almonds in a small pan and cook until lightly browned and toasted, about 5-7 minutes.

In a large bowl, stir together all then salad ingredients.

In a medium bowl, whisk all the dressing ingredients together.

Pour the dressing over the salad and toss to coat.

DEVOUR immediately, but best if you cover it and refrigerate for at least 2 hours!

Nutrition

Calories: 253kcalCarbohydrates: 30gProtein: 4.2gFat: 13.6gSaturated Fat: 1.8gPolyunsaturated Fat: 1gMonounsaturated Fat: 2.1gCholesterol: 3.8mgSodium: 171mgPotassium: 316mgFiber: 5.1gSugar: 25gVitamin A: 47IUVitamin C: 41mgCalcium: 7mgIron: 5mg

For This Recipe, I recommend:

GlassMixingBowls

Baking Sheet

Apple Cider Vinegar

Sea Salt

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