Crispy & Creamy Apple Slaw

apple slaw in big white bowl with two silver forks resting on it

Print Recipe

5 from 2 votes

This apple slaw has a crisp and creamy texture. It's quick, easy and absolutely delicious!

Prep Time15

Total Time15

Course: Side Dish

Cuisine: Western

Servings:

Author: Chris Collins

Cost: £1 / $1

Equipment

Large Mixing Bowl & Salad Tossers
Small Mixing Bowl & Spatula
Box Grater
Thin Cloth
Sharp Knife & Chopping Board

Ingredients

Apple Slaw

1 small White Cabbage (approx 1.6lb/750g BEFORE cored/peeled)
2 large Carrots, grated on a box grater (1 large carrot is 3.5oz/100g)
2 large Spring Onions, diced
2 Green Apples, peeled, cored & grated on a box grater
1 Green or Red Apple, finely sliced to serve (see notes)

Dressing

2/3 cup / 150g Full Fat Mayonnaise
2/3 cup / 150g Sour Cream
1.5 tbsp Apple Cider Vinegar
1 tbsp Dijon Mustard
2 tsp Sugar
1/2 tsp Salt
1/4 tsp Black Pepper

Instructions

Dressing: In a small mixing bowl combine mayo, sour cream, apple cider vinegar, mustard, sugar, salt and pepper. Place to one side.
Prep Cabbage: Peel outer layer of cabbage if damaged, then slice into quarters. Use your knife to slice out the firm cores from those quarters, then finely slice the cabbage into long shards. Place in a large mixing bowl.
Prep Carrot/Apple: Shred two carrots and two peeled/cored apples on a box grater. Place the carrot onto a thin cloth or tea towel, then twist into a ball and squeeze out the moisture. Place in with the cabbage alongside the diced spring onion and grated apple. You can also just squeeze the carrot over the sink if you'd prefer.
Apple Slaw: Pour over dressing and use salad toss to combine everything. Cover in the fridge for at least an hour before serving (helps develop the flavours).
Serve: Add thin slices of apple to serve (optional) and adjust salt to taste if needed. Enjoy!

Video

Notes

a) Make Ahead - The longer it rests, the better the flavour. By nature it will become more wet as the salt drawers out the moisture from the apple/veg, but by squeezing out the moisture from the carrot you prevent it going too soggy. Just give it a quick toss before serving. I find this keeps well for 3-4days tightly stored in the fridge, longer at your discretion.

b) Salt - Salt is what draws the moisture out of the apple/veg, so I use this sparingly in the first instance so it doesn't end up soupy. You can adjust to taste just before serving.

c) Serving - I like to serve with extra apple slices at the end. The apple flavour is fairly mellow, so by adding some more at the end you add an extra punch of apple flavour. This is optional, especially if you find the apple flavour perfect already.

d) Calories - whole recipe divided by 8:

Nutrition