Sweet and Tangy Apple Coleslaw Salad Recipe
A refreshing sweet and tangy apple coleslaw salad that combines crisp coleslaw mix with Granny Smith apples, celery, and green onions, tossed in a warm, flavorful apple cider vinegar dressing with a creamy mayo finish. Perfect as a side dish for BBQs or quick lunches.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 25 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
For the Salad
- 1 bag (16 ounces) coleslaw mix
- 1 Granny Smith apple, sliced into thin matchsticks
- ½ cup diced celery
- 5 green onions, finely sliced
For the Dressing
- ½ cup apple cider vinegar
- ½ cup granulated white sugar
- 3 tablespoons olive oil
- 1 tablespoon Dijon mustard
- ¼ teaspoon red pepper flakes
- ¾ cup mayonnaise
Instructions
- Combine Salad Ingredients: In a large bowl, add the coleslaw mix, thinly sliced Granny Smith apple, diced celery, and finely sliced green onions. Toss gently to mix.
- Prepare Dressing Base: In a saucepan over medium heat, whisk together apple cider vinegar, granulated sugar, olive oil, Dijon mustard, and red pepper flakes. Bring to a simmer while stirring continuously, making sure the sugar fully dissolves.
- Add Mayonnaise: Remove the saucepan from heat and whisk in the mayonnaise until the dressing is smooth and well combined.
- Toss Salad with Dressing: Pour the warm dressing over the salad ingredients in the bowl. Toss thoroughly to coat all components evenly with the dressing.
- Chill and Marinate: Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld and the coleslaw to chill before serving.
Notes
- To make this dressing vegan, substitute the mayonnaise with vegan mayo or a homemade vegan mayo alternative.
- This coleslaw pairs beautifully with BBQ dishes or can be enjoyed as a refreshing addition to sandwiches.
Keywords: apple coleslaw, sweet and tangy salad, coleslaw recipe, fall salad, gluten-free salad, BBQ side dish
