Apple Slaw

This apple slaw takes the standard coleslaw formula and adds thinly sliced apple for sweetness and crunch that shredded cabbage alone can’t provide. Two apples go in sliced, not grated, which keeps them distinct in each forkful rather than disappearing into the shreds of cabbage and carrot.

The dressing is sour cream and mayonnaise combined with celery salt, which gives a creamier, tangier result than a mayo-only dressing. The sour cream cuts the richness of the mayo and adds a subtle fermented note that plays well against the apple.

Lemon juice gets tossed with the apple slices first, a step the recipe specifically calls out as keeping the apples from discoloring. It also adds brightness to the finished slaw. Don’t skip it.

Serve this alongside pulled pork, grilled chicken, or fish tacos. It holds well for a couple of hours dressed, making it good for cookouts.

Kitchen Tips

• Slice the apples thin and evenly so they mix into the slaw without large awkward chunks. A mandoline makes this faster.
• Toss the apple with lemon juice immediately after slicing. Apples oxidize quickly once cut.
• Let the slaw rest 10-15 minutes after dressing before serving. The cabbage softens slightly and the flavors come together.
• Use full-fat sour cream for the creamiest dressing. Low-fat versions can be thin and slightly watery.

Variations

• Vinegar twist: Replace half the sour cream with apple cider vinegar for a tangier, lighter dressing.
• Add nuts: Toss in a handful of chopped walnuts just before serving for crunch and richness.