Sweet Celery Seed Apple Slaw
This apple slaw is unique twist on classic coleslaw with a touch of sweetness. The perfect side dish to just about any summer entrée!
Do you have any strong opinions about coleslaw? Some people like it creamy, others like it vinegary. I’m sure some people will only use green cabbage, whereas others might throw in some red cabbage (or even brussels sprouts).
Honestly, I pretty much like all coleslaw (especially next to a rack of crock pot ribs or root beer ribs), but I like it best when it’s not TOO creamy, but a balance between creamy and vinegary.
Sometimes I like my coleslaw with a touch of sweetness to balance out something else on my plate that might be spicy (like Harissa Barbecue Chicken).
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This Sweet Celery Seed Apple Slaw is one of those versatile slaw recipes that will work for just about every meal, all through the summer and fall. I got wild and used both red and green cabbage, along with some carrots and a bit of green onion.
Then, for a unique twist on classic slaw, I grated a Gala apple into the bowl. The snappy, slightly sweet flavor of the apple adds a special touch to the slaw.
The dressing is a simple mixture of mayonnaise, cider vinegar, sugar, salt and pepper, and celery seeds. Celery seeds are commonly used to make pickles and brines, and sometimes show up in bloody marys, too.
The seeds are tiny, but they pack a powerful flavor punch of concentrated celery, adding yet another layer of flavor to this slaw.
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Apple Coleslaw Recipe (Apple Cider Vinegar Dressing)
Ingredients
For the Dressing:
- ⅔ cup mayonnaise
- 2 tablespoons cider vinegar
- 2 tablespoons granulated sugar
- ¾ teaspoon celery seed
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
For the Slaw:
- 1 Gala apple shredded
- 1 bunch green onions thinly sliced
- 2 cups shredded green cabbage
- 2 cups shredded red cabbage
- 1 cup shredded carrots
Instructions
Make the Dressing:
- In large bowl, whisk mayonnaise, vinegar, sugar, celery seed, salt and pepper until smooth.
Make the Slaw:
- Add apple, onions, cabbage and carrots to bowl with dressing and toss until well combined. Slaw is best eaten the day it is made, but will keep in the refrigerator up to 3 days.
Notes
- Place any leftover coleslaw in an airtight container and refrigerate for up to 3 days. The sooner it’s eaten, the better! Give it a good stir before serving, as ingredients and the dressing might settle as it sits.
