I’ve always been a fan of classic coleslaw, but when I added apples to the mix, it took it to a whole new level. The sweetness of the apples pairs perfectly with the tanginess of the slaw, and it’s a game-changer for any occasion.
I love serving this at family gatherings, potlucks, and even as a side dish for weeknight meals. My kids can’t get enough of it, and I’m happy to oblige because it’s just that good.
Plus, it’s incredibly easy to make and can be customized to suit your taste preferences. I like to use a combination of red and green cabbage for a nice color contrast, but feel free to experiment with different types of cabbage or add-ins like carrots or onions.
The key is to keep it simple and let the natural flavors shine through.
Apple Cole Slaw
4.7 from 937 votes
A crisp and refreshing cole slaw with the sweetness of apples. This side dish pairs well with grilled meats or sandwiches.
For a tangier slaw, add an extra tablespoon of apple cider vinegar. Use a firm apple variety like Granny Smith or Honeycrisp for best texture.
Watch Video Of How Apple Cole Slaw Works
This cole slaw with apples recipe is a staple in our household and one that I always recommend to friends and family. It’s easy to make and can be customized to suit your taste preferences.
The best part? It’s perfect for any occasion – whether you’re hosting a backyard barbecue or just need a quick side dish for weeknight meals.
❓ Frequently Asked Questions About Apple Cole Slaw
Q: What type of cabbage should I use for this recipe?
A: For this recipe, you can use either red or green cabbage. If you want a more traditional coleslaw look, go with the green cabbage. If you want a bit of color contrast, use the red cabbage. Either way, make sure to shred it finely so it mixes well with the other ingredients.
Q: Can I make this recipe ahead of time?
A: Yes, you can make this recipe ahead of time. In fact, it’s best if you let the flavors meld together for at least an hour or two before serving. Just keep it refrigerated until you’re ready to serve.
Q: How do I prevent the slaw from getting soggy?
A: To prevent the slaw from getting soggy, make sure to drain off any excess liquid after shredding the cabbage. You can also try adding a bit more vinegar or lemon juice to help preserve the texture.
Q: Can I use pre-shredded cabbage for this recipe?
A: Yes, you can use pre-shredded cabbage for this recipe if you’re short on time or prefer not to shred it yourself. However, keep in mind that pre-shredded cabbage may be slightly more expensive than buying whole heads of cabbage.
Q: How long does this recipe keep in the fridge?
A: This recipe will keep in the fridge for up to 5 days if stored properly in an airtight container.
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