Crisp cabbage, carrots and tart apples come together in this colorful slaw that I love making as the seasons begin to change. Instead of a creamy dressing, I toss everything with a bright vinaigrette of extra-virgin olive oil, apple cider vinegar, Dijon mustard and honey. A squeeze of fresh lime adds a little zip and keeps the apples from browning.
I especially love apple cider vinegar in this slaw for its fruity acidity and natural affinity with apples. It balances their sweetness while adding just the right amount of tang. Serve this crunchy fall slaw alongside roasted chicken, tucked into a sandwich or piled onto fish tacos.
Servings: 4 servings
Calories: 150kcal
Ingredients
- 2 cups shredded cabbage preferably a mix of green and red
- 1 cup shredded carrots
- 1 large tart apple peeled, cored and cut into matchsticks
- Juice of a lime
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- Kosher or sea salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Combine the cabbage, carrots and apple in a large bowl. Squeeze the lime juice over the mixture and toss well.
- Whisk together the olive oil, apple cider vinegar, Dijon mustard and honey in a small bowl. Season with salt and pepper. Pour the vinaigrette over the slaw and toss until evenly coated. Taste and adjust the seasoning before serving.
Dress the slaw shortly before serving to keep the cabbage and apples crisp. A firm, tart apple such as Granny Smith or Pink Lady holds its shape especially well.
Nutrition
Calories: 150kcal | Protein: 2g | Fat: 9g | Fiber: 4g
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