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Recipe compliments of www.ITISAKEEPER.com

A white bowl filled with shredded cabbage and carrots sits on a white cloth, creating a fresh Carrot Slaw, with a cabbage, salt container, pepper mill, and carrot in the background.

Apple Carrot Slaw

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This Apple Carrot Slaw is a crisp, refreshing, and colorful side dish made with shredded carrots, apples, and a tangy-sweet dressing. It’s an easy, no-cook recipe that’s perfect for picnics, potlucks, or light lunches.
Prep Time : 10 minutes
Total Time : 10 minutes
Servings: 3 servings
Course: Salad
Calories: 152kcal
Author: Christina Hitchcock

Equipment

Ingredients
 

  • 4 cups Green cabbage, shredded
  • 2 cups Carrots, shredded (about 3 medium carrots)
  • 2 Medium apples, shredded or julienned
  • 2 tablespoons Honey
  • 3 tablespoons Apple cider vinegar
  • ¼ teaspoon Kosher salt
  • ¼ teaspoon Black pepper
  • 3 Green onions, thinly sliced

Instructions
 

  • Shred the cabbage, carrots, and apples using a box grater, food processor, or julienne peeler.
  • In a large mixing bowl, whisk together the honey, apple cider vinegar, kosher salt, and black pepper.
  • Add the cabbage, carrots, and apples to the bowl and toss immediately until evenly coated with the dressing.
  • Fold in the sliced green onions.
  • Serve immediately or refrigerate until ready to serve.

Christina's Notes

Freshly shredded carrots and apples provide the best texture and flavor.
Toss the slaw thoroughly to help prevent the apples from browning.
For the best flavor, refrigerate the slaw for 30 minutes before serving.
Honeycrisp, Gala, or Fuji apples work especially well in this recipe.
Add chopped walnuts, sunflower seeds, or dried cranberries for extra texture and flavor.
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Stir before serving, as some liquid may collect at the bottom of the bowl.

MY NOTES