Apple Slaw Recipe

Name: Apple Slaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Salads
Ingredients: For the slaw; 1 Granny Smith apple; 1 tablespoon fresh lemon juice; 1.5 cups red cabbage; 1.25 cups green cabbage; 1 beet; For the dressing; .5 cups rice vinegar; .25 cups apple cider vinegar; 2 teaspoons Dijon mustard; 1 cup olive oil

Servings: persons

For the slaw
1 Granny Smith apple
1 tablespoon fresh lemon juice
1.5 cups red cabbage
1.25 cups green cabbage
1 beet
For the dressing
.5 cups rice vinegar
.25 cups apple cider vinegar
2 teaspoons Dijon mustard
1 cup olive oil

1
Core and thinly slice the apple, unpeeled. Toss with lemon juice in a large bowl.
2
Remove outer layers of cabbages and use a large knife to thinly slice into ribbons. Add to apples.
3
Wash and grate (with the large holes) the raw beet. Add to apples and cabbage.
4
Whisk together the vinegars, mustard, and olive oil. Pour over the slaw and toss well. Season with salt and freshly ground pepper if needed. The flavors age nicely if you have the time to let this sit for an hour or two-- or more.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: For the slaw, 1 Granny Smith apple, 1 tablespoon fresh lemon juice, 1.5 cups red cabbage, and more.

Yes, Apple Slaw falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Apple Slaw

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