Coleslaw with Apples and Nuts

Coleslaw with apples and nuts is a delicious side for any cookout or barbecue. Crisp, bright and tangy, this slaw is also amazing on a pulled pork sandwich or in a fish taco. I really love good coleslaw. It pairs amazingly with rich foods and is quite versatile as a leftover.

Author: Balancing Bowls

Meal Type: Milk Free

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time:

Total Time: 10 minutes

Servings: 10 servings

Calories: 211 kcal per serving

Ingredients

¾ cups - mayonnaise
¼ tsp - Dijon mustard
4 tablespoons - apple cider vinegar
1 tbsp - honey
¼ tsp - salt
¼ tsp - pepper
2 cups - Napa cabbage
2 cups - red cabbage
6 - carrots
1 - green apple
½ cups - chopped nuts

Instructions

The first step is to make the dressing. In a large bowl combine the mayonnaise, vinegar, mustard, honey, salt and pepper.
Mix all the dressing ingredients until they're fully combined.
Next you're going to shred the vegetables into thin strips. A good sharp knife will cut through the cabbage creating thin ribbons.
Cut the apple into small matchstick shaped pieces.
The carrots can be difficult to cut into thin matchstick pieces, so once I've peeled the exterior of the carrot, I use the vegetable peeler to create ribbons to add to the coleslaw.
Once your vegetables are all chopped, combine them with the dressing and mix until fully dressed.
You can serve the coleslaw immediately, but ideally you'll give it at least an hour for all the flavors to combine.
When you're ready to serve chop up your choice of nut and sprinkle over the coleslaw. My favorite nuts to use are pecans or almonds.

Nutrition