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

Preparation 15 min
Cook Time 00:00
Total Time 0:15
Serves 4     adjust servings

A sweet and tart apple and cabbage slaw in a creamy maple Dijon dressing. 


For the slaw

  • 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)

For the Creamy Maple Dijon Dressing

  • 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.
  2. Place dressing in the refrigerator while prepping the other ingredients.
  3. Julienne the apples, carrot and red pepper.
  4. Shred the cabbage.
  5. Mix everything together in a large bowl and toss in the dressing.
  6. You can serve right away or make ahead and refrigerate until ready to use (it tastes even better the next day).


Recipe Notes

*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.

1 review
Nutrition Facts
Serving Size
Amount Per Serving As Served
Calories 96kcal Calories from fat 10
% Daily Value
Total Fat 1g 2%
Saturated Fat 1g 5%
Transfat 0g
Cholesterol 2mg 1%
Sodium 445mg 19%
Carbohydrate 21g 7%
Dietary Fiber 4g 16%
Sugars 15g
Protein 2g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories 2000
Total Fat Less than 65g
Sat Fat Less than 25g
Cholesterol Less than 300mg
Sodium Less than 2,400mg
Total Carbohydrate 300g
Dietary Fiber 25g
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Comments 4

  1. Pingback: Tasty Tuesday – Iowa Pork Tenderloin Sandwich [giveaway]

  2. Pingback: Bites & Brews: Salmon Sliders & Bloody Mary | the pickled nipple

  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!!

    1. Post

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