Coleslaw {simple & fresh}

Ready, steady, crunch! Crisp and colorful, this coleslaw recipe is the perfect side dish!

This coleslaw is made with a mix of fresh green apples, flavorful red and kale, and crunchy toppings, all tossed in a simple sweet and sour dressing.

Perfect for a quick side dish or a healthy addition to your next potluck, everyone will be coming back for seconds.

Coleslaw: A crispy, crunchy side

Coleslaw recipes often involve a slightly moist ball of shredded coleslaw mixed with mayo, but not this recipe!

• A refreshing change from ordinary leafy greens, this salad packs a colorful and crunchy punch.
• No more withered remains; the stable cabbage soil remains fresh for days.
• Prepare it in advance to save time.
• Homemade dressing with just a few simple ingredients and ready in a few minutes.
• This coleslaw is easily customizable; Add your favorite veggies, nuts or protein for a unique twist.

Ingredients & Variations

This salad has more additions than a traditional coleslaw recipe. It’s easy to get creative and mix things up with this recipe.

cabbage: Combine thinly sliced ​​kale and purple cabbage for a delicious blend of crunch, color, and nutrition. Alternatively, you can use napa, red, or Asian cabbage for variety. Add matchstick carrots, chopped kale, or shredded broccoli stalks for extra flavor and nutrients.

Granny Smith apple: Adds a sour and crunchy note; Try other firm apple varieties like Honeycrisp or Pink Lady.

Coleslaw Dressing: A tangy-sweet blend of rice vinegar, maple syrup and Dijon mustard is the perfect blend. Adjust it by swapping out the types of vinegar or using alternative sweeteners like honey or brown sugar. Honey mustard dressing is a good alternative.

toppings: Elevate your salad with flavorful crumbled feta cheese, sweet dried cranberries, and nutty toasted pecans. Experiment with different types of cheese, dried fruit, nuts and seeds.

How to make coleslaw

1. Thinly slice the cabbage and apple (according to the recipe below).
2. Shake dressing ingredients well in a sealed jar.
3. Toss in a salad bowl and garnish with feta, cranberry raisins, and nuts.

Holly’s tips

• Discard any wilted leaves before cutting the cabbage. After slicing, wash the cabbage and dry thoroughly for a crisp, crunchy salad. The cabbage and be prepared in advance.
• Prepared coleslaw mix isn’t just for coleslaw; Use in place of cabbage to save prep time.
• If you’re not going to serve the salad right away, add a squeeze of lemon juice to the apples to keep them from browning.
• Let the salad sit for a few minutes after adding the dressing to allow the flavors to blend.
• Toast the raw sunflower seeds, chopped almonds, chopped walnuts or pecans in a dry skillet for about 1 minute or until lightly browned and add just before serving.

leftovers

Leftover coleslaw won’t get as mushy as tossed lettuce. Just keep tightly covered and refrigerate any leftovers for up to 2-3 days and stir before serving again.

Ways to use leftover coleslaw

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