This is a great coleslaw for a crowd. It is also good for potlucks or picnics because it is NOT mayo based. I've served it several times and it is always a hit.
This apple coleslaw will bring an added crunch to any meal. Tailgate Tip: You can prepare slaw up to a day ahead, omitting apples. Chop the apples. Combine 2 cups water and 3 Tbsp. lemon juice, and pour over apples. Cover and chill apples and slaw in two separate containers overnight. Drain apples, and stir apples into slaw just before serving.
More From Southern Living
Total: 15 Minutes
- 1/4 cup apple cider vinegar
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1/4 cup canola oil
- 2 (10-oz.) packages shredded coleslaw mix
- 4 green onions, sliced
- 2 celery ribs, sliced
- 2 small Honeycrisp, Gala, or Pink Lady apples, chopped
- Whisk together first 5 ingredients. Gradually add oil in a slow, steady stream, whisking constantly until blended. Stir together coleslaw mix and next 3 ingredients in a large bowl; add vinegar mixture, tossing to coat.
- Pear Coleslaw: Prepare recipe as directed, substituting Bosc pears for apples.
- Cranberry-Almond Coleslaw: Omit apples. Prepare recipe as directed, stirring in 1 cup chopped, smoked almonds and 3/4 cup sweetened dried cranberries.
Only you will be able to view, print, and edit this note.Add Note