Green Apple Coleslaw Recipe
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Light and easy green apple coleslaw recipe with a little kick from red pepper flakes, a combo of fruit and purple cabbage dressed in a perfectly tart apple cider vinegar dressing. Healthy and delicious, no mayo, no sugar, ever!
A must have salad recipe in your summer arsenal. It’s:
This green apple cabbage coleslaw is so easy to make and can be adapted to the ingredients you have available. Out of Granny Smith apples? No problem, use Honeycrisp instead or whatever variety you have on hand and toss them well in fresh lime or lemon juice.
Make it pretty with purple cabbage, green cabbage or a mix of both. Add some sliced bell peppers in the mix if you like, a handful of micro-green and make it your own.
How to Keep Apples from Browning
As soon as you cut the apple, make sure to squeeze some fresh lime juice over the top. The acid will prevent oxidation so therefor the browning.
Good to Know: “An apple a day keeps the doctor away” a cliche backed up by modern science, so eat your apple or your apple cloeslaw. Win-win baby!
On Serving + Storage
This salad packs well in a mason jar to bring to a potluck or pool party. It’s lovely served as a side dish to our fan favorite jackfruit ribs, or piled up high on these fried mushrooms sammies, veggie burgers or vegan pulled pork jackfruit tacos. So delicious!
P.S. If you make this recipe please remember to come back here and brag about it. Rate it in the comment section below, snap a photo and tag me with #VeggieSociety on Instagram, it totally makes my day!
Green Apple Cabbage Coleslaw
Ingredients
- 1 Granny Smith green apple -cut into thin sticks
- 2 cups purple cabbage -shredded
- 1 carrot -grated or cut into thin sticks
- 1 scallion -finely chopped
- 1/4 cup Italian parsley -roughly chopped
- 1/2 lemon or lime -juiced
Coleslaw Dressing:
- 1 tbsp apple cider vinegar
- 3/4 tbsp extra virgin olive oil
- 1 tbsp maple syrup
- 1 pinch sea salt (to taste)
- 1 pinch red pepper flakes (or to taste)
Instructions
- In a small bowl whisk together the apple cider vinegar, maple syrup and olive oil until emulsified. Season to taste with the sea salt and red pepper flakes and set aside.
- Cut your apple into thin sticks and hit it with a squeeze of the lemon to prevent oxidation / browning. Place them in a mixing bowl together with the shredded cabbage, carrot, parsley and scallions.
- Pour the apple cider vinaigrette over the coleslaw and toss to coat well. Taste and adjust seasonings with sea salt. Serve chilled.
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Great recipe to make all summer long. We topped our Beyond burgers with this and it was fantastic!
I made this yummy slaw because of the bright vibrant colors… what a surprise for my entire family! They love this so much! We used this recipe with a grain free Cajun fish recipe for fish tacos. There were NO leftovers. LoL. Thanks so much!
I am so happy you enjoyed this Tiare! Thank you for your feedback, hope you will find many more recipes to love here! ~ Florentina Xo’s
Just made this and already it is my new favorite! I will be making it again!!!
Great with Maryland crab cakes! Had Honeycrisp on hand. Added another tbsp of cider vinegar to compensate. Will be trying a few more recipes on here thanks!
Definitely a BIG win in our home!! My partner was like, “is that green apple in this?!?” And he was just mesmerized at how delicious it was. Will be going in our summer recipes – can’t wait to share with friends!!
Thank you the salad is vibrant and my mouth is watering. Will definitely try this