Tasty Tuesday – Tangy Apple Slaw

Tangy Apple Slaw

Two years ago I was fortunate enough to be a participant in the Food Lion Cook Off. The cook-off was like Master Chef, blogger edition. There were two teams of three bloggers who battled it out for the best plate of food. We had no idea what ingredients we would have to work with until we got onto the stage! It was nerve-wracking, but so much fun! We ended up choosing pork chops, which was awesome because I was able to make my Iowa Pork Tenderloin Sandwiches, and for sides we made my Tangy Apple Slaw, and Spicy Mexican Corn.

While everything we made was delicious, we ended up losing by 1 point to the other team of bloggers. I blame the monotone color of our plate (see photo below).

We didn’t have access to all the ingredients I normally use to make my slaw, so we had to improvise… using cucumbers in the absence of the cabbage and red pepper, and instead of apple cider vinegar and maple syrup we had to use red wine vinegar and table sugar. While it still tasted good, without the color of the cabbage and red pepper our plate wasn’t as vibrant as the other teams.

This slaw is so yummy and easy to make (feel free to use pre-shredded cabbage for even speedier prep). I made a HUGE bowl of slaw and the girls couldn’t stop eating it. I kept smacking their hands away until I could snap some photos.

Whatever was left, I put in the fridge thinking I would have it for lunch tomorrow. My kids said it tasted even better the next day. Although I didn’t get to sample it before they devoured every last bite!

Hope you enjoy it as much as we did.


Tangy Apple Slaw

Tasty Tuesday – Tangy Apple Slaw

A sweet and tart apple and cabbage slaw in a creamy maple Dijon dressing. Note: I used a gala apple and a Granny Smith apple, but any sweet and tart apple would work. Tip: Use a mandolin to quickly prep the ingredients. I didn’t actually measure the cabbage, I just eyeballed it.

  • Author: Kate Kelly - Life of a Ginger
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 4
  • Category: Side
  • Method: no cook
  • Cuisine: American



  • 2 apples, julienned
  • 1 cup green cabbage, shredded
  • 1 cup red cabbage, shredded
  • 1 carrot, julienned
  • 1/2 red pepper, julienned
  • 2 green onions, sliced thinly (optional, I didn’t use)


  • 3 tablespoons Greek yogurt
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons maple syrup
  • 2 teaspoons Dijon mustard
  • 1 small clove garlic, minced
  • salt and pepper to taste


  1. Mix the yogurt, apple cider vinegar, maple syrup, Dijon mustard, garlic, salt and pepper until well blended. Refrigerate while prepping the other ingredients.
  2. Julienne the apples, carrot and red pepper. Shred the cabbage.
  3. Mix everything together in a large bowl and toss in the dressing.
  4. You can serve right away or make ahead and refrigerate until ready to use.


For the best flavor make the day before, but if you are short on time and make it right before serving it still tastes delicious.


  • Calories: 132
  • Sugar: 19.2g
  • Sodium: 77mg
  • Fat: .4g
  • Saturated Fat: 0
  • Unsaturated Fat: .4g
  • Trans Fat: 0
  • Carbohydrates: 26.3g
  • Fiber: 4.5g
  • Protein: 8g
  • Cholesterol: 0

Keywords: Apple Slaw, Tangy Apple Slaw, Apple and cabbage slaw, Coleslaw

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Comments 7

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  3. This recipe is delish! It paired perfectly with our smoked salmon sliders. I’m so excited to explore of your site! Thanks so much!!

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