Easy Apple Coleslaw Recipe One of my favourite side recipes of all time is this simple apple coleslaw. Compared to store-bought coleslaw, this one is considerably lighter, crispier, and tangier.It’s enhanced by the mustard dressing, which goes so well with a wide variety of foods.

 

Ingredients:

apples: To add a wonderful tang to this coleslaw dish, use sour granny smith apples.
Spirally shredded red and white cabbage.

Carrots: Using a big hand grater, shred the carrots.
Finely shred red onion to enhance sweetness.
Walnuts: Added for texture and crunch. Simply exclude the nuts if you’re not a fan.
Mustard Dressing: This dressing tastes absolutely amazing! I combine apple cider vinegar, brown sugar, lemon juice, Dijon mustard, and mayonnaise.
Parsley – If I’m serving this for guests I like to sprinkle a small handful of chopped flat-leaf parsley over the coleslaw just before serving.

 

Best advice:

• To keep your coleslaw from getting too thin, spread out your shredded carrot and cabbage on a sieve and lightly season with sea salt. Before squeezing out the extra water, wait ten minutes.
• Cut your cabbage into quarters and discard the outer leaves before shredding. Before shredding, remove the tough inner core with a sharp knife or food processor attachment.

 

RECIPE CARD

Ingredients:

1. ½ Shredded white cabbage
2. ½ Shredder ed red cabbage
3. One grated carrot
4. One red onion, cut thinly
5. 2 diced apples with the skin on; to keep them from browning, pour some lemon juice over them.
6. 50 grammes of walnuts
7. 1 tablespoon finely chopped flat leaf parsley

Regarding the dressing:

1. 75 grammes of mayonnaise
2. One tsp Dijon mustard
3. One-third cup of cider vinegar
4. One spoonful of sugar, dark brown
5. Just one lemon juice
6. ½ teaspoon salt
7. One-half teaspoon of black pepper

Guidelines

1. Mix the cider vinegar, dark brown sugar, Dijon mustard, mayonnaise, lemon juice, salt, and pepper in a bowl. Put aside
   75 grammes of mayonnaise, ½ lemon, ½ teaspoon salt, ½ teaspoon black pepper, ½ tablespoon cider vinegar, ½ tablespoon Dijon mustard.
2. After shredding the carrot and cabbage, place them in a colander over the sink and season with salt. Before squeezing out any extra water, wait ten minutes.
   ½ Red cabbage, ½ White cabbage, and 1 carrot
3. In a large bowl, combine the walnuts, cabbage, carrot, red onion, apples (cut them last to avoid browning), and dressing. Toss to blend.
   50 g of walnuts, 2 apples, and 1 red onion
4. Garnish with finely chopped fresh parsley and serve. Add pepper and salt for seasoning.
   One tablespoon of parsley, flat leaf