Granny Smith Apple Slaw

By
Derrick Riches
Derrick Riches
Derrick Riches
Derrick Riches is a grilling and barbecue expert. He has written two cookbooks.
Learn about The Spruce Eats' Editorial Process
Updated on 04/19/21
Granny Smith Apple Slaw

The Spruce / Stephanie Goldfinger
Prep: 20 mins
Cook: 0 mins
Total: 20 mins
Servings: 6 to 8 servings
Nutrition Facts (per serving)
210 Calories
14g Fat
21g Carbs
3g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 210
% Daily Value*
Total Fat 14g 18%
Saturated Fat 2g 10%
Cholesterol 6mg 2%
Sodium 431mg 19%
Total Carbohydrate 21g 8%
Dietary Fiber 6g 21%
Protein 3g
Calcium 92mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This lively coleslaw has a bite from the tart apples making it better than most slaws. Combined with cabbage and a delicious dressing this coleslaw is light and refreshing and great on a pulled pork sandwich.

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Ingredients

  • 3 Granny Smith apples
  • 1/2 head of white cabbage
  • 4 tablespoons lemon juice (juice of two lemons)
  • 1 cup/240 milliliters water
  • For the Dressing:
  • 1/2 cup/120 milliliters mayonnaise
  • 1/4 cup/60 milliliters cilantro (chopped)
  • 2 tablespoons/30 milliliters fresh lemon juice
  • 2 tablespoons/30 milliliters olive or vegetable oil
  • 2 tablespoons/30 milliliters sugar
  • 1 tablespoon/15 milliliters mustard
  • 1 teaspoon/5 milliliter fresh thyme (chopped)
  • 1 teaspoon/5 milliliters caraway seeds
  • 1 teaspoon/5 milliliters salt

Steps to Make It

  1. Gather the ingredients.

    Granny Smith Apple Slaw ingredients

    The Spruce / Stephanie Goldfinger

  2. Thinly slice the apples using a mandoline slicer or a sharp knife. Then, the thinly sliced apples into matchstick pieces.  

    granny smith apples cut into thin pieces

    The Spruce / Stephanie Goldfinger

  3. Place into a non-metallic bowl with 1 cup of water the juice of 2 lemons. This will help to keep the apples from turning brown. Let apples sit in the mixture for 15 minutes or so.

    apples with water and lemon juice in a bowl

    The Spruce / Stephanie Goldfinger

  4. In a large plastic or glass bowl, add mustard, lemon juice, salt, cilantro, thyme, sugar, and caraway seeds. Stir a few times. 

    add mustard, lemon juice, salt, cilantro, thyme, sugar, and caraway seeds to a bowl

    The Spruce / Stephanie Goldfinger

  5. Using a whisk, slowly whisk in oil to emulsify the dressing. 

    whisked dressing in a bowl

    The Spruce / Stephanie Goldfinger

  6. Once the oil is well incorporated, stir in mayonnaise.

    dressing in a bowl

    The Spruce / Stephanie Goldfinger

  7. Add the chopped cabbage and apple pieces and toss to coat.

    Add the chopped cabbage and apple pieces to the dressing in the bowl

    The Spruce / Stephanie Goldfinger

  8. Cover bowl with plastic wrap and place into the refrigerator for at least 1 hour before serving. This slaw should be used the day it is prepared.

    Granny Smith Apple Slaw in a bowl covered with plastic wrap

    The Spruce / Stephanie Goldfinger

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