Equipment
* optional
Ingredients
Vegetables & Fruit
- 400 g green cabbage, shredded
- 2 red apple, cored and julienned
- 4 scallions, thinly sliced
- 100 g carrots, grated
Creamy Dressing
- 80 g mayonnaise
- 40 g greek yogurt
- 30 ml apple cider vinegar
- 15 g honey
- 10 g dijon mustard
- 2 g celery seeds
- 3 g salt
- 1 g black pepper, freshly ground
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 160 kcal
- Protein
- 2 g
- Carbohydrates
- 16 g
- Fat
- 10 g
- Fiber
- 4 g
- Sugar
- 10 g
- Sodium
- 347 mg
- Saturated Fat
- 2 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 2 g
- Polyunsaturated Fat
- 6 g
- Cholesterol
- 6 mg
- Potassium
- 253 mg
- Calcium
- 56 mg
- Iron
- 0.8 mg
- Magnesium
- 16 mg
- Phosphorus
- 37 mg
- Zinc
- 0.3 mg
- Vitamin A
- 153 mcg
- Vitamin C
- 30 mg
- Vitamin D
- 0.0 mcg
- Vitamin E
- 0.7 mg
- Vitamin K
- 39 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.0 mcg
- Thiamin
- 0.03 mg
- Riboflavin
- 0.04 mg
- Niacin
- 0.3 mg
- Folate
- 10 mcg
- Water
- 138 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Prepare the cabbage by removing the outer leaves and core, then finely shredding it with a knife or mandoline. Grate the carrots and thinly slice the scallions on a bias.
Slice the apples into thin matchsticks (julienne). Leave the skin on for color and texture.
In a small mixing bowl, whisk together the mayonnaise, Greek yogurt, apple cider vinegar, honey, Dijon mustard, celery seeds, salt, and black pepper until smooth and emulsified.
Combine the shredded cabbage, grated carrots, sliced scallions, and apple matchsticks in a large mixing bowl.
Pour the dressing over the vegetable mixture and toss thoroughly until every piece is evenly coated.
Cover and refrigerate for at least 30 minutes before serving. This allows the flavors to meld and the cabbage to soften slightly.
Chef's Notes
- Using a mix of mayonnaise and Greek yogurt lightens the texture and adds a probiotic tang that complements the apples.
- Cut the apples last, right before tossing, to ensure they stay crisp and white without needing a lemon juice soak.
- For the best texture, slice the cabbage as thinly as possible; thick chunks can be tough to chew.
- Celery seed is the 'secret' ingredient that gives coleslaw its signature deli-style flavor—do not skip it.
Storage
Refrigerator: 3 days — Texture softens significantly after 24 hours. Stir well before reserving.
Troubleshooting
Coleslaw is watery at the bottom
Cause: Salt drew moisture out of the cabbage over time
Fix: Drain excess liquid from the bottom of the bowl and re-toss before serving
Prevention: Serve immediately after chilling, or salt and drain cabbage before dressing
Dressing is too bland
Cause: Under-seasoning relative to the volume of vegetables
Fix: Add a splash more vinegar and a pinch of salt
Prevention: Taste the dressing before adding it to the vegetables; it should taste slightly too salty and tart on its own
Cultural Context
While the term 'coleslaw' originates from the Dutch 'koolsla' (cabbage salad), this creamy, sweet-savory variation incorporating apples reflects a modern American approach to picnic staples, often served alongside barbecue to cut through rich, smoky meats.
