Tangy Apple Coleslaw with Cider and Honey
Inspired by techniques from Serious Eats and America's Test Kitchen.
A crunchy, tangy slaw of cabbage, carrot and green apple matchsticks in a light soured cream dressing sharpened with cider vinegar and honey.
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Method
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Equipment
- colander
- large bowl
- small bowl
- whisk
- salad spinner or clean tea towel
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 121 kcal |
| Protein | 1.8 g |
| Carbohydrate | 15.8 g |
| of which sugars | 11.1 g |
| of which free sugars | 3.1 g |
| Fat | 6.4 g |
| of which saturates | 1.5 g |
| Fibre | 3.8 g |
| Salt | 0.54 g |
Protein per 100 kcal
1.5 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 8 servings
Slaw
- 800 g green cabbage, finely shredded
- 1 carrot, coarsely grated
- 2 tart green apples, cored and cut into matchsticks
- 9 g fine sea salt or table salt, for wilting (most is rinsed off) about 1½ tsp
Dressing
- 60 g soured cream
- 50 g mayonnaise
- 3 tbsp cider vinegar
- 32 g honey about 1½ tbsp
- ½ tsp mustard powder
- ½ tsp ground black pepper
- 1
Wilt. Toss the cabbage and carrot with the wilting salt in the colander and leave 20 min. Rinse well under cold water and spin or pat very dry.
- 2
Dress. Whisk the soured cream, mayonnaise, vinegar, honey, mustard powder and pepper.
- 3
Toss. Toss the cabbage, carrot and apple with the dressing. Taste and adjust with a little more vinegar or honey, then chill 30 min before serving.
Storage
Keeps covered in the fridge for up to 2 days; stir before serving. Not suitable for freezing. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
