Name: Apple Carrot Slaw
Prep time: 10 min
Total time: 10 min
Yield: 3 Servings
Cuisine: American

From the Cook

1/6

Warning0 allergens identified

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Use a julienne peeler or box grater to shred the cabbage, carrots and apples. Set aside.

In a large bowl, mix together the honey, apple cider vinegar, salt and pepper.

Add the shredded veggies and toss to coat completely in the vinegar dressing.

Top with sliced green onions and serve.

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My Notes

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Prevent Soggy Slaw with Salting Technique 🧂
Salt the shredded cabbage and carrots 15 minutes before dressing to draw out excess moisture, then gently squeeze before tossing with dressing for a crisp texture that won't wilt.
Choose the Right Apple Varieties 🍎
Use a mix of tart apples (Granny Smith) and sweet apples (Honeycrisp or Gala) for balanced flavor complexity and maintain crispness by adding them just before serving.
Emulsify Your Vinaigrette for Better Coating 🥄
Whisk the honey and apple cider vinegar together until the honey fully dissolves, then slowly drizzle in oil while whisking to create an emulsified dressing that clings better to vegetables.
Julienne Cut for Professional Presentation ✨
Use a mandoline or julienne peeler on carrots and apples instead of shredding to create uniform, elegant matchsticks that showcase the premium quality of your dish.
Make-Ahead Strategy for Optimal Flavor 🕐
Prepare components separately and dress the slaw 30 minutes before serving to allow flavors to meld while maintaining vegetable crispness, unlike pre-dressing which causes wilting.