Refreshing Carrot and Apple Coleslaw: A Simple and Tasty Recipe

Welcome back to the blog! Today, I want to share a recipe that’s been a favorite in my household for years—Carrot and Apple Coleslaw. This dish is easy to make, healthy, and perfect for any occasion. Whether you’re looking for a quick side dish for dinner, something to bring to a barbecue, or a refreshing snack, this coleslaw has got you covered.

Why Carrot and Apple Coleslaw?

Coleslaw is a classic dish that’s often associated with summer picnics and barbecues. Traditional coleslaw is usually made with cabbage and a mayonnaise-based dressing. While it’s delicious, I wanted to add a twist to this classic recipe. By incorporating carrots and apples, this coleslaw gains a sweetness and crunch that makes it stand out. Plus, it’s a great way to get some extra fruits and veggies into your diet.

Ingredients and Their Benefits

Let’s take a closer look at the ingredients we’ll be using:

1. Carrots: These orange beauties are packed with beta-carotene, fiber, vitamin K1, and potassium. They’re known for their benefits to eye health and their antioxidant properties.
2. Green Cabbage: Cabbage is low in calories but rich in nutrients, including vitamins C and K. It’s also great for digestion thanks to its high fiber content.
3. Apples: Apples add a natural sweetness to the coleslaw. They are rich in fiber and vitamin C, and they’re also great for heart health.
4. Red Onion: Onions add a bit of zing to the coleslaw. They’re packed with antioxidants and have anti-inflammatory properties.
5. Parsley: This herb not only adds a pop of color but is also rich in vitamins A, C, and K.
6. Dressing: Made from mayonnaise, apple cider vinegar, Dijon mustard, honey, and lemon juice, the dressing ties everything together. It’s creamy with a bit of tang and sweetness.

Step-by-Step Recipe

Here’s how you can make this refreshing Carrot and Apple Coleslaw at home.

Ingredients:

• 3 cups shredded carrots (about 4-5 medium carrots)
• 2 cups shredded green cabbage
• 2 large apples, cored and julienned (Granny Smith or Honeycrisp work well)
• 1/2 cup thinly sliced red onion
• 1/4 cup chopped fresh parsley

Dressing:

• 1/2 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 1 teaspoon lemon juice
• Salt and pepper to taste

Instructions:

1. Prepare the Vegetables:
   • Start by shredding the carrots and cabbage. You can use a food processor or a box grater for this. The goal is to have thin, uniform pieces that will blend well together.
   • Julienne the apples. This means cutting them into thin, matchstick-like pieces. If you prefer, you can shred them instead, but julienning them gives a nice texture to the coleslaw.
   • Thinly slice the red onion. If you’re sensitive to the sharpness of raw onions, you can soak them in cold water for a few minutes to mellow the flavor.
   • Chop the fresh parsley.
2. Make the Dressing:
   • In a small bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, honey, and lemon juice until smooth. This dressing is creamy with a bit of tang from the vinegar and lemon juice, and a touch of sweetness from the honey.
   • Season with salt and pepper to taste. Remember, you can always add more, but you can’t take it out once it’s in.
3. Combine Ingredients:
   • In a large bowl, combine the shredded carrots, cabbage, julienned apples, sliced red onion, and chopped parsley.
   • Pour the dressing over the vegetable mixture.
4. Toss the Salad:
   • Use tongs or two large spoons to toss everything together until well coated. Make sure the dressing is evenly distributed so that each bite is flavorful.
5. Chill and Serve:
   • Cover and refrigerate the coleslaw for at least 30 minutes to allow the flavors to meld. This step is crucial because it lets the dressing soak into the vegetables, making the coleslaw even more delicious.
   • Serve chilled as a side dish. It’s perfect alongside grilled meats, sandwiches, or even on its own as a light snack.

Tips for Making the Best Coleslaw

1. Choose Fresh Ingredients: Fresh vegetables and apples will make a big difference in the taste and texture of your coleslaw. Avoid using pre-shredded vegetables if possible, as they can sometimes be dry and lack flavor.
2. Balance the Flavors: Taste the dressing before adding it to the coleslaw. You can adjust the acidity, sweetness, and seasoning to your preference. If you like a tangier coleslaw, add a bit more vinegar or lemon juice. If you prefer it sweeter, add a touch more honey.
3. Let It Chill: Don’t skip the chilling step. It’s essential for the flavors to come together and for the coleslaw to have the right texture.
4. Experiment with Add-Ins: Feel free to get creative with your coleslaw. You can add raisins, cranberries, nuts, or even some crumbled cheese for extra flavor and texture.

Variations to Try

While this Carrot and Apple Coleslaw recipe is delicious as is, you might want to try these variations to keep things interesting:

1. Spicy Coleslaw: Add a chopped jalapeño or a teaspoon of sriracha to the dressing for a spicy kick.
2. Creamy Yogurt Dressing: Substitute half of the mayonnaise with Greek yogurt for a lighter, tangier dressing.
3. Asian-Inspired Coleslaw: Replace the Dijon mustard with a teaspoon of soy sauce and add a tablespoon of sesame oil to the dressing. Garnish with sesame seeds and chopped cilantro.
4. Citrus Coleslaw: Add the zest of an orange or a lime to the dressing for a fresh, citrusy flavor.

Storing Your Coleslaw

Carrot and Apple Coleslaw can be stored in an airtight container in the refrigerator for up to three days. However, it’s best eaten fresh. The vegetables can start to lose their crunch after a day or two, but the flavors will still be delicious.

Serving Suggestions

This coleslaw pairs well with a variety of dishes. Here are a few ideas:

• Grilled Meats: Serve it alongside grilled chicken, steak, or pork chops.
• Sandwiches and Burgers: Use it as a topping for pulled pork sandwiches or burgers.
• Fish Tacos: Add a spoonful of coleslaw to your fish tacos for extra crunch and flavor.
• Picnic or Potluck: Bring it to your next gathering as a refreshing side dish.

Conclusion

Carrot and Apple Coleslaw is a versatile and tasty dish that’s easy to prepare. With its fresh ingredients and flavorful dressing, it’s sure to be a hit at any meal. Plus, it’s a great way to incorporate more fruits and vegetables into your diet.

I hope you give this recipe a try and enjoy it as much as my family does. If you do, please let me know how it turns out in the comments below. And don’t forget to share this recipe with your friends and family!

Happy cooking!

Carrot and Apple Coleslaw

5 from 1 review

Print Recipe

A light and crunchy slaw made with fresh carrots and apples in a light creamy dressing

• Total Time: 20 minutes
• Yield: 6–8 servings 1x

Ingredients

Scale 1x2x3x

• 3 cups shredded carrots (about 4–5 medium carrots)
• 2 cups shredded green cabbage
• 2 large apples, cored and julienned (Granny Smith or Honeycrisp work well)
• 1/2 cup thinly sliced red onion
• 1/4 cup chopped fresh parsley

Dressing:

• 1/2 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 1 teaspoon lemon juice
• Salt and pepper to taste

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Instructions

1. Prepare the Vegetables:
   • Shred the carrots and cabbage using a food processor or box grater.
   • Julienne the apples, and thinly slice the red onion.
   • Chop the fresh parsley.
2. Make the Dressing:
   • In a small bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, honey, and lemon juice until smooth.
   • Season with salt and pepper to taste.
3. Combine Ingredients:
   • In a large bowl, combine the shredded carrots, cabbage, julienned apples, sliced red onion, and chopped parsley.
4. Toss the Salad:
   • Pour the dressing over the vegetable mixture.
   • Toss everything together until well coated.
5. Chill and Serve:
   • Cover and refrigerate the coleslaw for at least 30 minutes to allow the flavors to meld.
   • Serve chilled as a side dish.

• Author: Lindsey Chastain
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Category: Side Dish

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