Apple Coleslaw Recipe – Honey-Mustard Vinaigrette & Quick Prep

Last Updated on 2 months by Neha Deshmukh

Apple Coleslaw Recipe – Honey-Mustard Vinaigrette & Quick Prep

Hey everyone! If you’re anything like me, you’re always on the lookout for a side dish that’s both refreshing and easy to whip up. This Apple Coleslaw is exactly that! It’s a little different from your traditional coleslaw, with a lovely sweetness from the apple and a zingy honey-mustard dressing. Trust me, it’s a game changer. I first made this for a summer picnic and it disappeared in minutes!

Why You’ll Love This Recipe

This isn’t your grandma’s mayo-laden coleslaw (though, hey, no judgement if you love that!). It’s lighter, brighter, and packed with flavour. It’s perfect for a quick lunch, a BBQ side, or even a light dinner. Plus, it comes together in just 10 minutes – seriously! It’s a fantastic way to add some crunch and freshness to any meal.

Ingredients

Here’s what you’ll need to make this delicious Apple Coleslaw:

• 350 grams shredded cabbage and carrots (coleslaw mix)
• 1/2 whole onion
• 1 whole red apple
• A few parsley leaves, chopped
• 3 tbsp extra virgin olive oil
• 2 tbsp white vinegar
• 20 ml honey (about 1 tbsp + 1 tsp)
• 1 tsp Dijon mustard
• 1/4 tsp salt
• Pepper to taste

Ingredient Notes

Let’s talk ingredients! Using a pre-shredded coleslaw mix saves so much time, but feel free to shred your own cabbage and carrots if you prefer.

The honey is key here – it balances the tang of the vinegar beautifully. I prefer a good quality, floral honey for the best flavour. And don’t underestimate the Dijon mustard! It adds a lovely depth and complexity.

Finally, the apple. A crisp, slightly tart apple like a red apple works wonderfully. It adds a lovely sweetness and crunch that really elevates the coleslaw. Don’t peel it – the skin adds colour and extra nutrients!

Step-By-Step Instructions

Alright, let’s get cooking! It’s super simple, I promise.

1. First, let’s make the vinaigrette. In a bowl (or a jar with a lid – even easier!), whisk together the olive oil, white vinegar, honey, Dijon mustard, salt, and pepper. Give it a good shake or whisk until everything is nicely combined.
2. Now, if you’re using a coleslaw mix, you’re already halfway there! If not, shred your cabbage and carrots, and thinly slice the onion. Peel and grate the apple – I like to use a box grater for this.
3. In a large bowl, combine the cabbage, carrots, onion, and grated apple. Pour that gorgeous honey-mustard vinaigrette over the top and toss everything together until it’s evenly coated.
4. Finally, garnish with those lovely chopped parsley leaves. Cover the bowl and pop it in the fridge for at least an hour. This lets all the flavours meld together and makes it even more delicious!

Expert Tips

• Don’t skip the chilling time! It really makes a difference.
• For a more intense flavour, let it sit in the fridge overnight.
• Taste and adjust the seasoning as needed. Everyone’s palate is different!
• If the coleslaw seems a little dry after chilling, add a splash more olive oil or vinegar.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Simply swap the honey for maple syrup! It works beautifully. My friend, who’s vegan, swears by this substitution.
• Spice Level: Add a tiny pinch of cayenne pepper to the vinaigrette for a little kick. Just a pinch – you don’t want to overpower the other flavours.
• Festival Adaptations: This coleslaw is perfect for picnics, BBQs, or any summer gathering. It travels well and everyone always asks for the recipe!

Serving Suggestions

This Apple Coleslaw is incredibly versatile. It’s fantastic with:

• Grilled chicken or fish
• Pulled pork sandwiches
• Veggie burgers
• As a side to Indian curries – the coolness balances the spice beautifully!

Storage Instructions

Leftover coleslaw can be stored in an airtight container in the refrigerator for up to 3 days. It might get a little softer over time, but it will still taste delicious!

FAQs

Let’s answer some common questions:

• How long can I store this coleslaw? Up to 3 days in an airtight container in the fridge.
• Can I use a different type of apple? Absolutely! Granny Smith, Fuji, or Gala apples would all work well.
• Can I make the vinaigrette ahead of time? Yes! You can make the vinaigrette up to a week in advance and store it in the fridge. Just give it a good shake before using.
• Is this coleslaw better with mayonnaise? That’s a matter of personal preference! This recipe is designed to be lighter and brighter, but you can certainly add a tablespoon or two of mayonnaise if you prefer a creamier coleslaw.
• What can I add to make this coleslaw more crunchy? Sunflower seeds or chopped walnuts would add a lovely crunch!