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Apple Cabbage Slaw with Maple Vinaigrette

If you’re looking for a healthy side dish or easy lunch that’s healthy without sacrificing flavor, this Apple Cabbage Slaw recipe is for you. Made with a traditional coleslaw mix, this coleslaw recipe adds juicy apple, tart cranberries, crunchy almost and is topped with a maple syrup coleslaw dressing you’ll want to devour!

coleslaw with apples

Why I love coleslaw with apples

  • Like my Chinese cabbage salad, it uses prepared coleslaw mix which is a win to every busy person on earth.
  • It’s healthy but full of bright flavors. There’s a party of flavors going on with the cranberries, almonds, fresh apples and dressing.
  • Leftover dressing can be used for salads throughout the week
  • It’s a healthy makes a healthy packed lunch, a potluck favorite, or is the perfect side to grilled pork chops, chicken or steak for a healthy dinner.
coleslaw with apples

Ingredients in Apple Coleslaw

Simple ingredients are the name of the game here!

  • packaged coleslaw with shredded carrots – shredded green cabbage is the base for most classic coleslaw. We’re taking a shortcut, but if you have cabbage and want to make shredded cabbage yourself, go for it!
  • apple – for crunch and sweetness. If you like tart apples, reach for granny smith apples. If you like red apples, pink lady or honeycrisp apples add a little sweetness.
  • almonds – for crunch and to add some robustness to the recipe. Is that a word? I think so….Anyway, use what you have on hand. Raw, roasted, slivered. If you have whole almonds on hand just give them a rough chop and you’re good to go.
  • dried cranberries – I would tell you to find cranberries without added sugar, but those are hard to find. Sometimes you’ll see these called “craisins” depending on what brand they are.
  • garlic – for the base of the dressing
  • Dijon mustard – acts as an emulsifier in the dressing. That’s just a fancy way to saying it brings all the ingredients together. If you don’t have Dijon, go ahead and use prepared yellow mustard.
  • lemon juice & apple cider vinegar – add acidity and balance to the dressing
  • real maple syrup – it’s gotta be the “real” stuff here. It adds the perfect sweetness and another layer of flavor.
  • olive oil – to finish off the dressing.
  • salt and pepper – because it tastes good and we do this in most of our recipes.
apple coleslaw

How to make apple coleslaw

Thanks to some grocery store shortcuts, this recipe is super easy!

Step 1: Make the dressing. In a mason jar or a small bowl combine the garlic, dijon mustard, lemon juice, apple cider vinegar and a sprinkle of salt and pepper.

Add olive oil and whisk to combine or add a lid to your jar and shake vigorously. Taste for seasoning and adjust salt and pepper as needed. I usually need an extra sprinkle of salt.

Set aside.

Step 2: Make the salad. In a large bowl, combine coleslaw mix, apples, almond and cranberries. Toss gently to combine.

Drizzle with about half of the prepared salad dressing and toss to coat. (You won’t need all the salad dressing, reserve the rest in the fridge for another use.)

Serve and enjoy. Refrigerate leftovers

Because of the lemon juice in the dressing, the dressed salad keeps well for several days. It will start to soften after a bit.

Consider using the leftover dressing to top another salad, or drizzle it over roasted root veggies. Yum!!!

What to serve with apple coleslaw

Grilled anything, doesn’t this sound like a great side healthy recipes like grilled turkey burgers, grilled honey mustard chicken or some air fryer brats?

Other healthy side dishes:

If you make this apple slaw recipe , leave a recipe rating or comment below. I’d love to hear from you!

made with love, Deanne
coleslaw with apples
Yield: 6 Servings

Coleslaw with Apples, Cranberries & Almonds and Maple Vinaigrette

Prep Time: 10 minutes
Total Time: 10 minutes

If you're looking for a healthy side dish or easy lunch that's healthy without sacrificing flavor, this Coleslaw with Apples is for you. Made with a traditional coleslaw mix, this apple coleslaw adds juicy apple, tart cranberries, crunchy almost and is topped with a maple syrup dr

Ingredients

  • 14 ounce package coleslaw with shredded carrots
  • 1 cup sweet apple, cut into thin bite size slices
  • 2 Tbsp. sliced almonds
  • 1/4 cup dried cranberries
  • Sliced green onions for garnish (optional - use the green parts or tops only)

Dressing Ingredients

  • 1 Tablespoon minced garlic
  • 1 Tablespoon dijon mustard
  • 1 Tablespoon lemon juice
  • 3 Tablespoons apple cider vinegar
  • 2 Tablespoons real maple syrup
  • 1/2 cup olive oil
  • salt and black pepper

Instructions

  1. To prepare the dressing:
    In a mason jar or a small bowl, combine garlic, dijon mustard, lemon juice, maple syrup, apple cider vinegar and a sprinkle of salt and pepper. Add olive oil and whisk to combine or add a lid to your jar and shake vigorously. Taste for seasoning and adjust salt and pepper as needed. Set aside.
  1. To make the salad:
    In a large bowl, combine coleslaw mixture, apples, almond and cranberries. Toss gently to combine. Drizzle with about half of the prepared salad dressing and toss to coat. (You won't need all the salad dressing, reserve the rest in the fridge for another use.)
  1. Serve and enjoy. Refrigerate leftovers

Notes

I like to use a sweet apple in this recipe such as a honeycrisp. You can play around with all sorts of flavors depending on which apple you choose!

To keep the prep simple, I slice the apples and then cut slices in half horizontally. You could dice them, too! If you're looking for a fancier presentation, you can cut them into matchsticks. Do whatever works for you 🙂

Because of the lemon juice in the dressing, the dressed salad keeps well for a day or so. It will start to soften after a bit.

Green onions add a nice pop of color for taste and garnish (optional)

Consider using the leftover dressing to top another salad, or drizzle it over roasted root veggies. Yum!!!

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 335Total Fat: 27gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 5mgSodium: 272mgCarbohydrates: 23gFiber: 3gSugar: 18gProtein: 1g

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About The Author: Even though on the go meals are now Deanne's specialty, she didn't take a direct path to get there! Go here to read her story,"How I Finally Came Home". You can see Deanne's "Table to Tailgate Cookbook and custom recipe cards here".

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