If you are looking for a fresh, crunchy salad that brings together the sweet and tangy flavors of apples and the satisfying bite of cabbage, the Apple Cabbage Coleslaw with Pecans Recipe is an absolute must-try. This vibrant, colorful dish combines crisp shredded green and red cabbage with juicy julienned apples, enhanced by the nutty crunch of pecans, all tied together with a creamy, slightly sweet dressing. It’s perfect as a side for a picnic, a BBQ, or simply as a bright addition to any meal that needs a little extra zest and texture.
Ingredients You’ll Need
Gathering the right ingredients is key to bringing out the best in this Apple Cabbage Coleslaw with Pecans Recipe. Each component plays an important role—from texture and flavor to the beautiful balance of color you’ll see in the final dish.
- 4 cups green cabbage, finely shredded: The crunchy base that provides freshness and body.
- 1 cup red cabbage, finely shredded (optional): Adds a pop of vibrant color and extra crunch.
- 2 medium apples, julienned: Choose Granny Smith for tartness or Honeycrisp for sweetness, sliced thin for crisp juiciness.
- 1 medium carrot, shredded: Brings a bit of natural sweetness and bright orange color.
- 1/4 cup red onion, thinly sliced (optional): Offers a subtle sharp bite that contrasts beautifully with sweet apples.
- 1/3 cup chopped pecans or walnuts (optional): Adds a delightful nutty crunch that elevates the texture.
- 1/2 cup mayonnaise: Creates a rich and creamy dressing to coat all the ingredients evenly.
- 1 tablespoon Dijon mustard: Provides a gentle tang and depth to the dressing.
- 1 tablespoon apple cider vinegar: Balances the creaminess with a fresh acidity.
- 1 tablespoon honey or maple syrup: Adds natural sweetness to soften the vinegar’s punch.
- 1/4 teaspoon salt (to taste): Enhances all the flavors without overpowering.
- 1/4 teaspoon freshly ground black pepper: Gives a mild warmth for complexity.
How to Make Apple Cabbage Coleslaw with Pecans Recipe
Step 1: Prepare the Vegetables and Apples
Start by finely shredding the green cabbage and, if using, the red cabbage. This forms the crunchy foundation of the coleslaw. Next, julienne the apples into thin, matchstick-sized pieces—this shape helps the juicy sweetness spread throughout every bite. Shred the carrot to add color and a sweet crunch, and thinly slice the red onion if you want a touch of sharpness. Gathering all these fresh, crisp ingredients ensures the salad will have fantastic texture and flavor variance.
Step 2: Make the Dressing
In a mixing bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, honey or maple syrup, salt, and black pepper. Whisk these together until smooth and creamy. This dressing is the magic binder that brings together the crunchy, sweet, and tangy elements perfectly and makes every forkful irresistible.
Step 3: Toss Everything Together
Transfer the shredded cabbage, apples, carrots, and onions into a large bowl. Pour the dressing over the salad ingredients, then toss gently but thoroughly. Mix until every shred of cabbage and slice of apple is coated evenly. Finally, fold in the chopped pecans for that extra layer of crunch and nutty flavor that elevates the whole dish.
Step 4: Chill and Settle
Allow the coleslaw to chill in the refrigerator for at least 30 minutes before serving. This step isn’t just about cooling the dish—it lets the flavors meld beautifully, softening the cabbage just slightly while the apples stay crisp, making the Apple Cabbage Coleslaw with Pecans Recipe taste even more balanced and refreshing.
How to Serve Apple Cabbage Coleslaw with Pecans Recipe
Garnishes
Enhance your coleslaw’s presentation and flavor by adding a few garnishes just before serving. A sprinkle of extra chopped pecans or walnuts adds crunch, while a handful of finely chopped fresh parsley or cilantro brightens the dish visually and herbally. You can also pop a few thin apple slices on top for an elegant, inviting touch.
Side Dishes
This Apple Cabbage Coleslaw with Pecans Recipe pairs wonderfully with a range of main dishes. It’s a fantastic companion to grilled chicken or pork, adding a refreshing contrast to smoky flavors. Try it alongside classic BBQ fare like pulled pork sandwiches or grilled sausages, or serve it with fish tacos for a delightful crunch and sweetness that brighten the palate.
Creative Ways to Present
For a charming twist, serve the coleslaw in hollowed-out apple halves or mini cabbage cups to wow your guests. You can also layer it as a colorful salad parfait in clear glasses with a sprinkle of pecans between layers for stunning visual appeal—perfect for potlucks or festive parties where presentation matters as much as taste.
Make Ahead and Storage
Storing Leftovers
After enjoying your delicious Apple Cabbage Coleslaw with Pecans Recipe, store any leftovers in an airtight container in the refrigerator. It will keep well for up to 2 days without losing its crispness or flavor. Give it a quick toss before serving again to redistribute the dressing and refresh the texture.
Freezing
This particular coleslaw is best enjoyed fresh. Because of the apples and mayonnaise-based dressing, freezing is not recommended—freezing will compromise texture and flavor, making the dish watery or mushy upon thawing.
Reheating
Since the Apple Cabbage Coleslaw with Pecans Recipe is a cold salad, reheating is unnecessary and not advised. Instead, keep it chilled for the freshest, crunchiest experience every time you serve it.
FAQs
Can I use a different type of nut instead of pecans?
Absolutely! Walnuts or even toasted almonds work beautifully in this coleslaw. Just chop them roughly to maintain that satisfying crunch and nutty flavor.
Is it okay to skip the mayonnaise?
If you prefer a lighter dressing, you can substitute mayonnaise with Greek yogurt or a vinaigrette made from olive oil and more apple cider vinegar. This adjustment will change the creaminess but maintain the tang and freshness.
How do I keep the apples from browning?
Julienned apples can be tossed in a little lemon juice before adding to the salad to prevent browning and keep them looking fresh and appetizing.
Can I prepare this coleslaw in advance?
Yes! Preparing the coleslaw a few hours ahead or the day before helps the flavors meld and deepens the taste, but add the pecans just before serving to keep them crunchy.
What type of apples is best for this recipe?
Granny Smith apples are excellent if you like a tart tang to contrast the sweet dressing, while Honeycrisp apples add a sweeter, juicier note. Either will work wonderfully depending on your personal preference.
Final Thoughts
There’s something truly special about the crisp freshness and the harmony of flavors in the Apple Cabbage Coleslaw with Pecans Recipe. It’s one of those dishes that feels both comforting and exciting, perfect for sharing with friends and family. Whether you’re making it as a standout side or a light lunch, this coleslaw is sure to become a favorite go-to in your kitchen. Give it a try—you might find it quickly becomes one of your most requested recipes!
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Apple Cabbage Coleslaw with Pecans Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
This Apple Coleslaw recipe is a refreshing and crunchy salad that combines the crispness of green and red cabbage with sweet, juicy apples and a tangy, creamy dressing. Perfect as a side dish for barbecues, picnics, or a light lunch, this coleslaw offers a balanced flavor with a hint of sweetness and nuttiness from optional pecans or walnuts.
Ingredients
Vegetables and Fruits
- 4 cups green cabbage, finely shredded
- 1 cup red cabbage, finely shredded (optional)
- 2 medium apples, julienned (Granny Smith or Honeycrisp recommended)
- 1 medium carrot, shredded
- 1/4 cup red onion, thinly sliced (optional)
Nuts
- 1/3 cup chopped pecans or walnuts (optional)
Dressing
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey or maple syrup
- 1/4 teaspoon salt (to taste)
- 1/4 teaspoon freshly ground black pepper
Instructions
- Prepare the vegetables and fruits: Finely shred the green cabbage and red cabbage (if using). Julienne the apples and shred the carrot. Thinly slice the red onion, if including this optional ingredient.
- Make the dressing: In a medium bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, honey or maple syrup, salt, and freshly ground black pepper until smooth and well combined.
- Combine all ingredients: In a large bowl, add the shredded green and red cabbage, julienned apples, shredded carrot, sliced red onion, and chopped pecans or walnuts if using. Pour the dressing over the mixture.
- Toss the coleslaw: Gently toss all ingredients together until the cabbage and apple mixture is evenly coated with the dressing.
- Chill and serve: Cover the coleslaw and refrigerate it for at least 30 minutes to allow flavors to meld. Serve chilled as a side dish.
Notes
- Choose tart apples like Granny Smith or sweet varieties like Honeycrisp for a nice flavor balance.
- For a lighter dressing, substitute half the mayonnaise with Greek yogurt.
- Adding nuts boosts texture and nutritional value but can be omitted for allergies.
- The coleslaw can be prepared a few hours ahead; toss again before serving.
- Adjust sweetness by varying honey or maple syrup amount to taste.
