This Red Cabbage Coleslaw with Apple & Carrot recipe is a vibrant and flavorful twist on the classic coleslaw. It combines the earthy crunch of red cabbage with the sweetness of apple and carrot, the subtle bite of green onion and jalapeno (optional), all tossed in a tangy homemade apple cider vinegar dressing. This isn’t your mayo-laden, heavy coleslaw. Instead, it’s a light, refreshing, and healthy side dish perfect for barbecues, picnics, potlucks, or even as a vibrant topping for tacos or sandwiches.
Why You Will Love This Recipe
This coleslaw is more than just a side dish; it’s an experience. Here’s why you’ll keep coming back for more:
- It’s Incredibly Flavorful: The combination of sweet, tangy, and slightly spicy flavors creates a symphony in your mouth. The apple cider vinegar dressing brings a bright acidity that perfectly complements the sweetness of the apple and carrot, while the red cabbage offers an earthy counterpoint.
- It’s Light and Refreshing: Unlike traditional coleslaws that can be heavy and greasy, this version is light, crisp, and refreshing. The absence of mayonnaise makes it a healthier option that won’t weigh you down.
- It’s Versatile: This coleslaw is a fantastic accompaniment to a wide range of dishes. It pairs perfectly with grilled meats, fish, burgers, hot dogs, and sandwiches. It also adds a vibrant crunch to tacos, wraps, and salads.
- It’s Easy to Make: This recipe requires minimal cooking and comes together in just minutes. Simply chop the vegetables, whisk together the dressing, and toss everything together.
- It’s Customizable: Feel free to adjust the ingredients and proportions to suit your taste preferences. Add more or less jalapeno for a spicier kick, swap the apple for pear, or incorporate other vegetables like bell peppers or jicama.
Ingredients:
- 4 cups of thinly sliced red cabbage (about 1/2 a medium cabbage)
- 1 cup of shredded carrot (pre-shredded bag is perfectly fine!)
- 1/4 cup of sliced green onion
- 1/4 cup of finely chopped cilantro leaves (optional)
- 1 large jalapeno, quartered & thinly sliced (optional)
- 1 medium Granny Smith apple, cut into matchstick pieces (about 1 1/2 cups)
- 1 cup of homemade apple cider vinegar dressing (recipe follows)
- Sea salt, to taste
- Black pepper, to taste
Apple Cider Vinegar Dressing Ingredients:
- 1/2 cup apple cider vinegar
- 1/4 cup olive oil (or avocado oil)
- 2 tablespoons honey (or maple syrup)
- 1 tablespoon Dijon mustard
- 1 clove garlic, minced (optional)
- Sea salt, to taste
- Black pepper, to taste
Preparation:
Step 1: Prepare the Apple Cider Vinegar Dressing.
In a small bowl, whisk together the apple cider vinegar, olive oil, honey (or maple syrup), Dijon mustard, and minced garlic (if using). Whisk vigorously until the dressing is emulsified and well combined. Taste and adjust the seasonings as needed. Add more vinegar for extra tanginess, more honey for sweetness, or more mustard for a bolder flavor. You can also add a pinch of salt and pepper to enhance the overall taste. Alternatively, combine all ingredients in a jar with a tight-fitting lid and shake vigorously until emulsified.
Step 2: Prepare the Vegetables.
Thinly slice the red cabbage using a sharp knife or mandoline. Place the sliced cabbage in a large mixing bowl. Add the shredded carrot, sliced green onion, and chopped cilantro (if using). If you’re using jalapeno, carefully quarter it lengthwise, remove the seeds and membranes (for a milder flavor), and thinly slice it. Add the sliced jalapeno to the bowl.
Step 3: Prepare the Apple.
Wash and core the Granny Smith apple. Cut it into matchstick pieces, about 1/4-inch thick. To prevent the apple from browning, you can toss it with a squeeze of lemon juice. Add the apple matchsticks to the bowl with the other vegetables.
Step 4: Combine and Dress the Coleslaw.
Pour the prepared apple cider vinegar dressing over the cabbage, carrot, green onion, cilantro, jalapeno, and apple in the large mixing bowl. Use tongs or two forks to gently toss everything together until the vegetables are evenly coated with the dressing.
Step 5: Season and Chill.
Season the coleslaw with sea salt and black pepper to taste. Start with a small amount and add more as needed, being mindful of the saltiness of the dressing. Toss again to ensure the seasoning is evenly distributed. For the best flavor, cover the bowl and refrigerate the coleslaw for at least 30 minutes before serving. This allows the flavors to meld together and the cabbage to soften slightly.
Cooking Rating:
- Ease: Very Easy
- Time: Quick
- Flavor: Tangy, Sweet, Refreshing
Serving Suggestions:
- As a side dish: Serve alongside grilled meats, fish, burgers, hot dogs, or sandwiches.
- As a topping: Add a vibrant crunch to tacos, wraps, or salads.
- In sandwiches: Layer it into pulled pork sandwiches, veggie burgers, or grilled cheese for added flavor and texture.
- With BBQ: The tangy coleslaw cuts through the richness of BBQ ribs or pulled pork perfectly.
- As a light lunch: Enjoy a bowl of coleslaw with grilled chicken or tofu for a healthy and satisfying lunch.
Tips:
- Shred the Cabbage Finely: The thinner you slice the cabbage, the more tender and easier to eat the coleslaw will be.
- Use Fresh Ingredients: Freshly sliced cabbage, carrots, and apples will have the best flavor and texture.
- Don’t Overdress the Coleslaw: Start with a small amount of dressing and add more as needed. You want the vegetables to be lightly coated, not swimming in dressing.
- Let it Marinate: Refrigerating the coleslaw for at least 30 minutes allows the flavors to meld together and the cabbage to soften slightly.
- Adjust the Sweetness and Tanginess: Taste the dressing and adjust the sweetness and tanginess to your liking. Add more honey for sweetness or more vinegar for tanginess.
- Add Some Crunch: For extra crunch, add some toasted nuts or seeds, such as slivered almonds, sunflower seeds, or pumpkin seeds.
- Make it Ahead: This coleslaw can be made a day ahead of time. Store it in an airtight container in the refrigerator. The flavors will meld together even more overnight.
- Use a Mandoline (Carefully!): A mandoline can make quick work of slicing the cabbage and apple into uniform thin slices. Be sure to use the safety guard and exercise caution when using a mandoline.
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes (+30 minutes chilling time)
Nutritional Information (per serving, approximate):
- Calories: 150-200
- Protein: 2g
- Sodium: 50-100mg (depending on salt added)
Conclusion
This Red Cabbage Coleslaw with Apple & Carrot is a delightful departure from the ordinary. It’s a celebration of fresh, vibrant flavors and textures that will elevate any meal. Whether you’re serving it at a summer barbecue, packing it for a picnic, or simply looking for a healthy and flavorful side dish, this coleslaw is sure to impress. So, gather your ingredients, get chopping, and prepare to enjoy a coleslaw experience unlike any other! It’s a perfect blend of sweet, tangy, and crunchy that will leave you wanting more.
Questions and Answers About This Recipe:
Q1: Can I make this coleslaw ahead of time?
A: Absolutely! In fact, making it ahead of time is recommended. The flavors meld together beautifully as it sits in the refrigerator. You can prepare it up to 24 hours in advance and store it in an airtight container. Just give it a good toss before serving.
Q2: I don’t like cilantro. Can I leave it out?
A: Of course! The cilantro is optional. If you’re not a fan of cilantro, simply omit it from the recipe. The coleslaw will still be delicious without it. You could also substitute it with another herb, such as parsley or chives, for a different flavor profile.
Q3: I don’t have Granny Smith apples. Can I use another type of apple?
A: Yes, you can! While Granny Smith apples provide a nice tartness, you can substitute them with other crisp apple varieties such as Honeycrisp, Fuji, or Pink Lady. Just be mindful that sweeter apples may require you to reduce the amount of honey in the dressing.
Q4: Can I add other vegetables to this coleslaw?
A: Definitely! Feel free to get creative and add other vegetables to your liking. Some great additions include shredded bell peppers (red, yellow, or orange), jicama, or even some thinly sliced red onion. Just be sure to adjust the amount of dressing accordingly to coat all the vegetables.
Q5: How long will this coleslaw last in the refrigerator?
A: This coleslaw will last for up to 5 days in the refrigerator, stored in an airtight container. However, the texture may soften slightly over time as the cabbage absorbs the dressing. For the best texture and flavor, it’s best to consume it within the first 2-3 days. After that, it’s still safe to eat, but the cabbage may become a bit soggy.
