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Fresh Sweet and Tangy Coleslaw Recipe with Apple Cider Vinegar Dressing

fresh sweet and tangy coleslaw - featured image

A fresh, sweet, and tangy coleslaw with apple cider vinegar dressing that’s easy to make and perfect for BBQs and picnics. This crisp and flavorful side dish balances sweetness and tang without heaviness.

Ingredients

Scale
  • 4 cups shredded green cabbage
  • 2 cups shredded red cabbage
  • 1 cup shredded carrots
  • 1 medium Granny Smith apple, thinly sliced or julienned
  • 1/4 cup apple cider vinegar
  • 2 tablespoons honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon chopped fresh parsley or dill (optional)

Instructions

  1. Shred 4 cups green cabbage and 2 cups red cabbage finely. Peel and shred 1 cup of carrots. Thinly slice or julienne 1 medium Granny Smith apple just before mixing to keep it crisp and fresh.
  2. In a small bowl, whisk together 1/4 cup apple cider vinegar, 2 tablespoons honey, 1 teaspoon Dijon mustard, 1/4 teaspoon freshly ground black pepper, and 1/2 teaspoon salt.
  3. Slowly drizzle in 1/4 cup olive oil while whisking continuously to create a smooth, emulsified dressing.
  4. Combine the shredded cabbages, carrots, and apple slices in a large bowl. Pour the dressing over and toss gently but thoroughly to coat every shred.
  5. If using, sprinkle 1 tablespoon chopped fresh parsley or dill and toss again.
  6. Let the coleslaw sit in the fridge for at least 15 minutes to allow flavors to meld, or serve immediately for more crunch.

Notes

Use fresh, firm cabbage and crisp apples for best texture. Whisk dressing thoroughly to emulsify. Avoid overdressing to keep coleslaw crisp. Letting it rest 15-30 minutes enhances flavor and softens cabbage slightly. For vegan version, substitute honey with maple syrup or agave nectar.

Nutrition

Keywords: coleslaw, apple cider vinegar dressing, BBQ side dish, sweet and tangy coleslaw, summer salad, easy coleslaw recipe