Apple and Cabbage Slaw
A light, creamy, and refreshing cabbage slaw with sweet apple chunks, golden raisins, and a tangy-sweet dressing. Perfect as a side dish for picnics, potlucks, or everyday family meals.
Equipment
- 1 large mixing bowl
- 1 small mixing bowl
- 1 sharp knife
- 1 cutting board
- 1 Grater (if not using pre-shredded mix)
- 1 whisk
- 1 measuring cup
- 1 set of measuring spoons
Ingredients
- ½ large head cabbage or 1 ½ bags coleslaw mix
- 2 large carrots grated (omit if using bagged mix)
- 1 –2 medium Fuji apples washed, cored, cut into chunks (skin on)
- ⅓ cup golden raisins adjust to taste
- ¼ cup dried cranberries optional
- ¾ cup mayonnaise full-fat recommended
- ¼ cup apple cider vinegar
- 2 –3 tablespoons granulated sugar to taste
- 3 teaspoons celery seed
Instructions
- Prepare the Cabbage Base: Start by washing the cabbage thoroughly under cool running water to remove any dirt or grit. Pat it dry with a clean kitchen towel or paper towels. Place the cabbage on a sturdy cutting board and use a sharp knife to slice it in half, then cut one half into quarters. Remove the tough core from each quarter and discard it. Thinly slice the cabbage into shreds or small bite-sized strips, depending on your preferred texture. If you’re using a pre-shredded coleslaw mix, simply empty the contents into a large mixing bowl.
- Grate and Add the Carrots: If you’re working with whole carrots, peel them first, then use a grater to create fine shreds. This gives the slaw both a bright color and a natural sweetness. Add the grated carrots to the mixing bowl with the cabbage. If you’ve opted for a bagged coleslaw mix that already includes carrots, you can skip this step.
- Prepare the Apples: Select firm, crisp apples such as Fuji for the best crunch and natural sweetness. Wash the apples thoroughly, then leave the peel on for extra fiber and color. Use a sharp knife to cut out the core, then slice the apple into even chunks about ½ to 1 inch in size. This ensures that each bite of slaw has a satisfying crunch without the pieces being too large. Add the apple chunks to the cabbage and carrot mixture.
- Mix in the Dried Fruit: Measure out the golden raisins and scatter them into the bowl. If you enjoy extra sweetness and a pop of tart flavor, add dried cranberries (Craisins) as well. These dried fruits balance the tangy dressing and provide chewy texture against the crunchy vegetables. Adjust the quantity to match your personal preference—more for a sweeter slaw, less for a lighter flavor.
- Create the Dressing Base: In a separate small bowl, add the mayonnaise. Choose full-fat mayonnaise for the richest and creamiest texture; light or reduced-fat versions tend to be thinner and may not coat the slaw as well. Pour in the apple cider vinegar, which gives the dressing its bright tang. Sprinkle in the sugar, starting with 2 tablespoons. Using a whisk, blend the mixture vigorously until the sugar dissolves completely and the dressing turns smooth and glossy. Taste the dressing—if you prefer a sweeter finish, add the remaining sugar. If you want a sharper, more tangy flavor, whisk in an additional splash of vinegar.
- Season with Celery Seed: Once the base of the dressing is perfectly balanced, stir in the celery seed. This tiny ingredient adds a big punch of flavor, giving the dressing a subtle earthy and slightly peppery taste that enhances the freshness of the cabbage. Before using, always check that your celery seeds are fresh and not expired, as older seeds can become bitter and affect the flavor of the entire salad.
- Combine Salad and Dressing: Slowly pour the prepared dressing over the cabbage, carrots, apples, and dried fruit. Using two large spoons or salad tongs, gently toss the mixture from the bottom up, making sure every piece is evenly coated in the creamy dressing. Continue folding the salad until all of the ingredients are well-distributed and no dry cabbage remains.
- Chill and Rest for Best Flavor: Although the slaw can be served immediately, it tastes even better after chilling. Cover the mixing bowl with plastic wrap or transfer the slaw into an airtight container. Refrigerate for at least 1 hour before serving. This resting time allows the flavors to meld together and the cabbage to slightly soften while still staying crisp. If you’re short on time, you can serve it right away, but the chilled version will always deliver a more balanced flavor.
- Make-Ahead Option for Convenience: If you’d like to prepare the slaw a day in advance, mix together the cabbage, carrots, and dressing first. Just before serving, stir in the apple chunks and raisins so they stay fresh and don’t release excess liquid. If the slaw becomes watery from sitting in the refrigerator, simply drain off any extra liquid and give it a gentle toss before serving.
- Serve and Enjoy: Once chilled, transfer the Apple and Cabbage Slaw to a serving bowl or platter. Garnish with a few extra raisins or a sprinkle of celery seed on top for a polished presentation. Serve it as a crisp and refreshing side dish with grilled meats, sandwiches, or picnic favorites. Each bite delivers the perfect balance of creamy, crunchy, sweet, and tangy flavors, making this slaw a dish that everyone will enjoy.
Notes
- This slaw can be prepared a day ahead for convenience, but it’s best to add apples and raisins just before serving to keep them fresh and crisp.
- Always check your celery seeds before using—old seeds can taste bitter and spoil the entire batch.
- Adjust the dressing by tasting as you go; a little extra vinegar makes it tangier, while more sugar balances it with sweetness.
- If you prefer less sweetness, you can reduce or skip the dried cranberries without affecting the overall flavor.
- For a lighter version, Greek yogurt can replace part of the mayonnaise, though the flavor will be slightly less rich.
