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
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
Mix the yogurt, apple cider vinegar, maple syrup, Dijon mustard, garlic, salt and pepper until well blended. Refrigerate while prepping the other ingredients.
Julienne the apples, carrot and red pepper. Shred the cabbage.
Mix everything together in a large bowl and toss in the dressing.
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.
Keywords: Apple Slaw, Tangy Apple Slaw, Apple and cabbage slaw, Coleslaw