Pull Up a Chair: Here Comes My Sweet and Tangy Apple Coleslaw
Right then, let me just get this out there: I only started making this sweet and tangy apple coleslaw after a family BBQ where we ran clean out of regular coleslaw and, well, I panicked a bit and started tossing apples into things (do not recommend apple and baked beans though, just for the record). Somewhere between dodging the grill smoke and fending off the local magpies (if you're not from around here, don't ask), this crunchy, saucy, gluten-free salad was born! Honestly, now I sort of look forward to slaw day more than to the actual burgers. I mean it.
Why You'll Love This Salad (Trust Me, I Know!)
I make this whenever someone says “Is it just plain old coleslaw again?” (makes me laugh every time, actually). My family goes a bit mad for it because it’s crispier, juicier, and somehow a bit more interesting than most others; apparently, one cousin still believes it’s my ‘secret recipe’—which is flattering but honestly, coleslaw isn’t really rocket science. Oh, and if you don’t like mayonnaise everywhere? I went through my anti-mayo phase, so you can totally adjust it (maybe you just need the right kind?).
Plus: I once thought salad dressing was just ‘the wet stuff in a bottle’ but, turns out, mixing your own is brilliant.
Grab What You Need (Or, You Know, Improvise)
- 2-3 medium apples (Granny Smith if you want sharp; Gala works fine, too — in a hurry, I’ve even swiped slices from a lunchbox, shhh)
- ½ small red cabbage (but white works, or whatever looked fresh at the shop, you know?)
- 1 large carrot (don’t bother peeling if it’s clean); grated
- ¼ cup fresh parsley (sometimes I use coriander but my mum says that’s sacrilege)
- ½ cup gluten-free mayonnaise (Kewpie if I want it fancy, but literally any will do — even vegan ones for mates with allergies!)
- 1 tablespoon apple cider vinegar (I ran out once, used white wine vinegar, was still good)
- 1-2 tablespoon honey or maple syrup (I swap per mood; sometimes, I just, you know, wing it)
- Salt and pepper to taste (be generous! unless you’re my uncle, in which case: easy does it)
The Method (And a Few Sidetracks)
- Chop the apples. Core and thinly slice your apples; honestly, I don’t even bother peeling unless the skin looks rough. Toss slices in a bowl with a dash of vinegar so they don’t go brown while you faff about with the other things. (This is also when I sneak a slice, for scientific purposes...)
- Shred the cabbage. As fine as you’ve patience for; you can go chunky, it’s your salad. Actually, sometimes I just use pre-packed coleslaw mix. Don’t judge, sometimes tea’s running late!
- Grate the carrot. I like to go old-school and do it by hand, but the food processor is faster if you’ve got one. Don’t worry if your knuckles survive — mine rarely do.
- Herbs in! Chop parsley (or whatever green stuff you have left in the fridge, within reason).
- Mix up that dressing. In a mug or jar, stir together the mayo, honey (or maple), and the rest of your vinegar. Give it a taste — I tend to prefer it a bit tangier so I add a splash more vinegar sometimes. Add salt and pepper. Or whatever feels right.
- Combine everything. Tip the cabbage, apple, carrots, and herbs into a big bowl. Pour over your dressing and toss gently. Stand back and admire your (slightly messy) handiwork!
- Let it sit for, oh, ten to fifteen minutes if you can. The flavors meld, it all softens a bit. But, if you’re in a rush, just serve it up — it’s still pretty great.
Notes Only a Real Kitchen Would Know
If you’ve ever wondered if it’s too wet right after mixing — it probably is, but give it a few minutes and it sorts itself out. Sometimes I’ll leave it in the fridge overnight and, funny thing, it tastes even better the next day (though Steve swears it loses crunch, but what does he know?)
Accidentally spilled too much honey once and it was a tad sweet; no disaster, just a learning moment. You can always balance things out with a bit extra vinegar or even a quick squeeze of lemon.
Been There, Tried That: Variations
- Tried sultanas once — not a crowd favourite. Too much like 'school lunchbox,' apparently.
- Red onion instead of cabbage: honestly? Not the same, but if you’re in a bind, go for it; just use less or it’ll punch you in the tastebuds.
- I sometimes add toasted pumpkin seeds or walnuts (when I can find them hiding behind the cereal boxes)
- Swap honey for agave — works, but you lose that ‘buzzy’ farm-shop tang
Do You Really Need Fancy Gear?
If you’ve a food processor with shredding blade, you’ll fly through this — but I’ve done it all with a box grater and a big knife. No mandolin? No worries. (Just don’t use a blender, trust me – everything ends up looking suspiciously like baby food. Once was enough.)
Stashing Leftovers (If You’re Lucky)
This salad keeps best in a covered container in the fridge for up to two days. That said, honestly, in my place it never lasts more than a day. If you do have leftovers, give it a quick stir before serving – sometimes the dressing settles at the bottom like it’s trying to run away.
My Favourite Ways to Serve It
I love it alongside grilled chicken, or any vaguely summery BBQ thing. Sometimes, I pile it in a sandwich with pulled pork (if there’s still some left). Or: just eat it straight out the bowl standing at the fridge, I won’t judge.
If you’re looking for an epic barbecue main, check out Serious Eats' BBQ guide (those folks know their stuff).
Pro Tips (aka What I Learned the Hard Way)
- I once rushed chopping the apples and ended up with chunky bits that looked like escapees from a fruit salad. Go for thin slices, promise it’s worth it.
- Mistake: drowning the whole thing in dressing before tasting. Now I add it gradually, stopping for frequent bites (chef’s privilege, right?)
- Trying to make this with super-sweet apples AND maple syrup—well, let’s just say even the kids agreed it needed a do-over.
FAQ (from Actual Conversations, Honest!)
- Q: Does it really stay gluten-free with regular mayo?
A: Most mayo is naturally gluten-free but double-check your brand if you’re sensitive. Here’s a handy gluten-free foods resource where I first learned this, too! - Q: Can you make it ahead?
A: Absolutely, but I think it’s even better the next day (unless someone besides you finds it first, ha). - Q: Do you have to use apples?
A: No! Pears can work, but the texture goes a bit wonky. Green mango, in summer? Has potential but it’s a different beast. - Q: Can I halve or double the recipe?
A: Yep, just eyeball it. Unlike baking, you’ve got room for a bit of kitchen jazz here. - Q: Is it actually kid-friendly?
A: Mine eat it, but they’re weird—one puts sriracha on everything, so maybe test with your own lot?
Just for the fun of it, next time you make this, try eating some while reading Smitten Kitchen's stories; her adventures always make me smile, even if my own kitchen is a bit more, er, ‘lived in’ right now.
Give it a go and, as my gran says, 'If it doesn't work out, well... there’s always toast.'
Ingredients
- 2 cups shredded green cabbage
- 1 cup shredded red cabbage
- 1 large apple, julienned
- 1 medium carrot, grated
- ¼ cup gluten-free mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
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1In a large mixing bowl, combine the shredded green cabbage, red cabbage, apple, and grated carrot.
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2In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, honey, Dijon mustard, salt, and pepper until the dressing is smooth.
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3Pour the dressing over the cabbage and apple mixture.
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4Toss everything together until well coated.
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5Refrigerate for at least 10 minutes before serving to allow the flavors to meld.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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