Apple ‘n Cabbage Slaw With A Light Cider Vinaigrette

With the weather warming up, it’s time for some lighter meals. I love snacky meals paired with big portions of refreshing salads when it’s hot outside. So the other day I decided to make some Sticky Caramelized Pork Sandwiches along with some sort of slaw to go with it.

Sticky Caramelized Pork Sandwich with Apple-Cabbage Slaw -PTR

Since they were pork sandwiches, I decided to try an apple slaw and came up with this Sweet ‘n Tangy Apple- Cabbage slaw. As I’m not not a big fan of mayonnaise dressings when it comes to slaw’s, I came up with a much healthier, lighter and refreshing vinaigrette dressing using apple cider vinegar and honey.

Apple and Cabbage slaw - PictureTheRecipe

The slaw not only turned out beautifully striking with it’s bright colors from the  red cabbage, carrots, green onions and apples, it was sooo crisp and refreshing with a perfect balance of tangy and sweet. It was hard to stop eating it.

This salad, healthy and  full of bright flavors is a great accompaniment/ side for grilling season and a must try in my books….Enjoy!

Apple- Cabbage Slaw Recipe Part-1 Apple- Cabbage Slaw Recipe Part-2 Apple- Cabbage Slaw by PictureTheRecipe

Apple ‘n Cabbage Slaw With A Light Cider Vinaigrette
Serves 4
This Sweet 'n Tangy Apple- Cabbage slaw is healthy, full of bright flavors and makes a great accompaniment/ side for grilling season.
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Prep Time
20 min
Prep Time
20 min
For the slaw
  1. 2 cups red cabbage
  2. 1 cup green cabbage/ or lettuce
  3. 1 – 1/2 apples (I used golden delicious apples)
  4. 2 carrots (about 1 cup)
  5. 3 green onions
  6. small handful cilantro
For the dressing
  1. 2 tbsp salad oil
  2. 2 tbsp honey
  3. 2 tbsp apple cider vinegar
  4. juice of one lime (about 1 tbsp)
  5. salt & pepper to taste
  6. dash of cayenne
Instructions
  1. – Shred the red cabbage and green cabbage (I didn’t have regular cabbage so I used lettuce instead) into fine strips. Measure 2 cups of the red cabbage and 1 of the green (or lettuce) for color and add it to a large mixing bowl.
  2. – Grate the carrots using a big holed grater and add it to the bowl along with sliced green onions.
  3. – Finely chop a small handful of cilantro and add it to the salad mix.
  4. – Lastly, cut the apple into thin match-stick pieces and add it to the salad. If you’re chopping up this sald ahead of time, don’t cut the apple till you’re ready to dress the salad cos they’ll turn brown. Toss everything together well.
  5. – For the dressing start with 2 tablespoons of salad oil in a jar or a bowl.
  6. – Add the honey, apple cider, lime juice, salt, pepper and a light dusting of cayenne to the oil.
  7. – Put the lid on and shake the dressing (if you’re using a bowl simply whisk it with a fork) until the oil and other liquids are mixed well.
  8. – Drizzle over the salad and toss well until everything is coated in the dressing.
  9. – Serve chilled.
Adapted from PictureTheRecipe.com
Picture the Recipe http://picturetherecipe.com/

Comments

  1. Lidia says

    Hello,

    Is it possible to make this salad a day before with out it getting wiltened and have a crunch to it? Especially if I use ice burge lettuce instead of Green cabage. but still use the red cabage.

    • Noreen says

      Hi Lidia, you can surely cut up all the veggies (except the apple, as it will turn brown), mix it and make the dressing a day ahead. Don’t dress the salad or add the apple until a couple hours before you want to serve it, to ensure it still has a crunch to it.

  2. Cindy R says

    I love love love your cooking, yikes where to start? I think with the shrimp wrapped in egg roll wrappers n sweet chili sauce… then the slaw, oh I can’t wait. Thx

  3. Anna Pieta says

    This salad is simple, delicious and the whole family loved it. Will definitely be making it again. The bright colors and very appetizing as well.

  4. Chrissy says

    Incredible recipe! Just finished adding the dressing – this is EXACTLY what I was looking for to mimic a great apple-cabbage-cilantro slaw I had last night at a pork restaurant in Rehoboth Beach, DE. Even though its still winter here in NJ, this slaw is a delicious side to our jerk chicken tonight. Thank you for an excellent recipe – I didn’t change a thing. It is absolutely perfect as is. And I’ve bookmarked the sticky pork for next weekend :)

  5. Ashley says

    Hi! I just wanted to tell how much I enjoy this recipe. I make it all the time now! I have been asked on several occasions for the recipe and I always refer them here! Thanks so much! It is delicious!!!

  6. Heather says

    I made this this morning accompanied by chicken sausage and hard boiled eggs. It was great. I didn’t have red cabbage so I used green and also threw in some shredded collards for extra color variance. Next time I think I’ll cut the honey in half.

  7. Joy says

    A wonderful recipe and the dressing is just right. I used romaine lettuce with the cabbage.as I only had red cabbage. I will make this again and often.

  8. brandon says

    I’m going to try this to go along with some salmon fillets. Yep I’m thinking that will be about as good as food can be. Thanks.

  9. Josie Lee says

    Could I use a lemon in this recipe rather than a lime? I noticed that a lot of your recipes have lime and I always have lemons at my house to flavor water but I never have limes.

  10. Amanda says

    By far the best slaw recipe I’ve made! Could not stop eating it so made another round, and just made it a 3rd time in 2 weeks!

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