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.
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.
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!
- 2 cups red cabbage
- 1 cup green cabbage/ or lettuce
- 1 – 1/2 apples (I used golden delicious apples)
- 2 carrots (about 1 cup)
- 3 green onions
- small handful cilantro
- 2 tbsp salad oil
- 2 tbsp honey
- 2 tbsp apple cider vinegar
- juice of one lime (about 1 tbsp)
- salt & pepper to taste
- dash of cayenne
- – 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.
- – Grate the carrots using a big holed grater and add it to the bowl along with sliced green onions.
- – Finely chop a small handful of cilantro and add it to the salad mix.
- – 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.
- – For the dressing start with 2 tablespoons of salad oil in a jar or a bowl.
- – Add the honey, apple cider, lime juice, salt, pepper and a light dusting of cayenne to the oil.
- – 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.
- – Drizzle over the salad and toss well until everything is coated in the dressing.
- – Serve chilled.
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.
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.
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
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.
Where is that bowl from?!
Um, I think I got that bowl at Ross or TJ Maxx, I can’t remember for sure.
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 🙂
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!!!
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.
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.
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.
This coleslaw is delicious. We are making it for the 3rd time in 3 weeks.
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.
Absolutely! you can use lemons instead.
Thank you for this recipe! I brought a batch to a birthday party and it was a hit! I also sneaked some into a burger and it elevated it like you wouldn’t believe!
I featured this recipe in my review for the Breville Sous Chef 12 Plus, as well!
Glad you liked it Heather 🙂 . I need one of those nifty food processors!
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!
Robin Doyle says
Wondering if the dressing can be made in advance and refrigerated for a few days?
I made this today and it was great. Nice change to the mayo based dressing I usually use. I used bagged coleslaw, added the remaining ingredients- apple, scallions, and cilantro. It wasn’t as pretty as yours but it was quick and delicious.
A super slaw. I had a light local apple vinegar and some Pink Lady apples and I was wondering how to combine them. I served it with a mixed grill that I marinated in a Tandoori paste. I will definitely prepare this salad again this summer. Thank you.
Siri found this recipe for me. I’m so happy to have this delicious recipe in my file.
This is delicious, I served it with burgers. Thanks so much for the recipe.
Julie Garvin says
Made this recipe a second time after loving it the first time. We lacked the cilantro and green onions, so I sliced some small red onions and chopped some sugar snap peas. Substituted about 1 tsp of olive oil for sesame oil and sprinkled with sesame seeds. Made a great complement to potstickers. Thank you for sharing!
Bruce Minty says
Have just made this salad to accompany bbq’d pork belly and we absolutely loved it, It’s really delicious and and it gives a fresh and tangy hit that is just perfect with pork.
Thanks so much for sharing this little gem!