Tangy Apple Coleslaw Recipe

Joshua Bousel

Yield:Serves 10-12
Active time:30 minutes
Total time:35 minutes

This recipe appears in:

Apples add a fruity and tart flavor that really stands out in this tangy slaw. [Photographs: Joshua Bousel]

Sweet and tart Granny Smith apples, along with the standard cabbage and carrots, are paired with a tangy-sweet sour cream dressing for a slaw that outdoes the standard with its bright, tart flavor.

Why this recipe works:

A sugar-and-salt mixture purges the cabbage of excess moisture, leaving it tender, but still crunchy, and well seasoned.
Sour cream adds a distinct tanginess to the dressing that pairs well with the apple.
Granny Smith apples add a fruitiness and compliment the already sweet and tart flavor of the dressing.

Ingredients

For the Dressing:
1/2 cup sour cream
1/3 cup mayonnaise
1/3 cup apple cider vinegar
3 tablespoons sugar
3 tablespoons honey
1 teaspoon freshly ground black pepper
1/2 teaspoon mustard powder
1/2 teaspoon poppy seeds
For the Slaw:
1 large head green cabbage (about 3 1/2 pounds), finely shredded on a mandoline or by hand
1 large carrot, peeled and grated on the large holes of a box grater
2 Granny Smith apples, peeled, cored, and grated on the large holes of a box grater
2/3 cup sugar
1/3 cup kosher salt

Directions

1.

For the Dressing: Whisk together sour cream, mayonnaise, sugar, honey, black pepper, mustard powder, and poppy seeds in small bowl.
2.

For the slaw: Combine cabbage, carrot, and apple in a large bowl. Sprinkle with sugar and salt and toss to combine. Let stand five minutes, then transfer to a large colander and rinse thoroughly under cold running water.
3.

Transfer vegetables to a salad spinner and spin dry. Alternatively, transfer to a large rimmed baking sheet lined with a triple layer of paper towels or a clean kitchen towel and blot mixture dry with more towels. Return to large bowl.
4.

Pour dressing over vegetables and toss to coat. Adjust seasoning to taste with salt, pepper, and/or sugar.