Ingredients
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
- Prepare the Salad: In a large bowl, combine the coleslaw mix, sliced Granny Smith apple, diced celery, and finely sliced green onions to form the base of the slaw.
- Make the Dressing: In a saucepan over medium heat, whisk together apple cider vinegar, granulated sugar, olive oil, Dijon mustard, and red pepper flakes. Bring the mixture to a gentle simmer, stirring continuously until the sugar has fully dissolved.
- Add Mayonnaise: Remove the dressing from heat and whisk in the mayonnaise until the dressing is smooth and fully combined.
- Toss the Slaw: Pour the warm dressing over the cabbage and apple mixture. Toss thoroughly to ensure all ingredients are well coated with the dressing.
- Chill: Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld and the slaw to chill before serving.
Notes
- For best flavor, allow the slaw to chill for several hours or overnight.
- You can substitute the Granny Smith apple with another tart apple variety if desired.
- Adjust the red pepper flakes depending on your preferred spice level.
- This slaw pairs wonderfully with barbecue dishes and roasted meats.
- Make sure to slice the apples thinly to blend well with the coleslaw mix and ensure easy tossing.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
