Winter Coleslaw Apple

I threw this together one January afternoon when my fridge was half-empty and I needed something bright to go with leftover roast chicken. The fennel was a last-minute addition because it looked lonely in the crisper drawer. That anise crunch turned out to be the best accident of the week.

My neighbor brought this to a potluck once, and I watched people go back for thirds. She told me the secret was tossing the apples in lemon juice immediately so they stayed white and sweet. I've been doing it her way ever since, and it works every time.

Ingredients

• Green cabbage: Shred it as thin as you can manage, the finer the cut, the more dressing it holds without getting soggy.
• Red cabbage: Adds color and a slightly peppery bite that balances the sweetness of the apples.
• Carrots: Julienne them for texture or grate them if you want them to disappear into the slaw.
• Fennel: Core it carefully and slice thin, the licorice flavor mellows beautifully once dressed.
• Scallions: Use both white and green parts for a mild onion flavor that doesn't overpower.
• Apples: Honeycrisp stays crisp and sweet, Granny Smith adds tartness, pick whichever mood you're in.
• Lemon juice: Toss the apples in this the second you slice them or they'll brown before you finish mixing.
• Mayonnaise: The creamy base that holds everything together without weighing it down.
• Greek yogurt: Adds tang and lightens the dressing so it doesn't feel heavy.
• Apple cider vinegar: Brightens the whole bowl and cuts through the richness.
• Dijon mustard: A teaspoon of sharpness that makes the dressing more interesting.
• Honey or maple syrup: Just enough sweetness to balance the vinegar and mustard.
• Parsley: Fresh and green, it makes the slaw look alive.
• Toasted walnuts or pecans: Optional but worth it, they add a warm, nutty crunch.

Instructions

Prep the vegetables:

Combine green cabbage, red cabbage, carrots, fennel, and scallions in a large bowl. Make sure everything is cut to about the same size so each bite feels balanced.

Protect the apples:

Toss apple slices with lemon juice in a separate bowl the moment they're cut. Add them to the vegetable mixture once they're coated.

Make the dressing:

Whisk together mayonnaise, Greek yogurt, apple cider vinegar, Dijon mustard, honey, salt, and pepper in a small bowl until smooth. Taste it and adjust the seasoning before you pour it over.

Dress the slaw:

Pour the dressing over the vegetables and toss until everything is evenly coated. Use your hands or two big spoons, just make sure nothing stays dry.

Garnish and chill:

Sprinkle with parsley and toasted nuts if using. Refrigerate for at least 30 minutes so the cabbage softens slightly and the flavors blend.

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I made a double batch of this for Thanksgiving one year and it disappeared before the turkey was even carved. My uncle said it was the first coleslaw he'd ever actually enjoyed. That felt like winning.

Making It Your Own

Swap the walnuts for sunflower seeds if you're feeding someone with nut allergies. Add dried cranberries or pomegranate seeds if you want it to feel more festive. Sometimes I throw in a handful of raisins when I'm feeling nostalgic for the coleslaw my mom used to make.

Storage and Serving

This slaw keeps in the fridge for up to three days and actually tastes better on day two. Serve it cold alongside roast meats, pile it onto pulled pork sandwiches, or set it out at a potluck and watch it vanish. The crunch holds up surprisingly well, even after a day or two.

What to Pair It With

It's perfect next to anything rich or smoky, like grilled sausages, barbecue chicken, or a slow-roasted pork shoulder. I've also served it with fish tacos and it worked beautifully. The bright acidity cuts through heavy winter dishes and makes them feel lighter.

• Use a mandoline to slice the fennel paper-thin if you have one.
• Toast the nuts in a dry skillet until fragrant, it only takes a few minutes.
• Taste the dressing before you pour it, every batch of cabbage is a little different.

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This is the kind of side dish that makes people ask for the recipe. Keep it in your back pocket for potlucks, holidays, or any time you need something bright and crunchy on the table.

Recipe FAQs

→ How do I prevent apples from browning?

Toss sliced apples in fresh lemon juice immediately after cutting to slow oxidation and maintain color.

→ Can I substitute mayonnaise and yogurt for a vegan option?

Yes, plant-based mayo and yogurt can be used along with maple syrup instead of honey for a vegan-friendly version.

→ What nuts work best for topping?

Toasted walnuts or pecans add a crunchy texture and complement the slaw's flavors nicely.

→ How long should I chill the slaw before serving?

Refrigerate the slaw for at least 30 minutes to allow flavors to meld and maintain crispness.

→ Can dried fruits be added to the slaw?

Dried cranberries or pomegranate seeds provide a festive sweetness and added texture when mixed in.