Apple coleslaw is a modern twist on an ancient recipe, as Romans often dressed cabbage in vinegar, eggs, and spices. The word koolsla is Dutch in origin and means “cabbage salad.” Arriving in America with Dutch immigrants in the late 17th and early 18th century, coleslaw was first mentioned in an 18th century cookbook, The Sensible Cook: Dutch Foodways in the Old and New World, by Peter G. Rose. After Richard Hellman invented bottled mayonnaise in 1912, adding the condiment to coleslaw became a common practice. Choosing favorite apples will lend a sweet or tart flavor to this crunchy classic.
Recipe Servings: 2
Prep Time
10 minutes
Cook Time
Total Time
10 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 4 cups shredded cabbage
- 1 cup shredded carrot
- 1 granny smith apple, peeled, cored, and coarsely shredded
- 2 Tbsp honey
- 1 Tbsp brown sugar
- 2 tsp white vinegar
- 1 Tbsp pineapple juice (optional)
- 2 Tbsp mayonnaise
- Dash of salt
- 1 tsp ground black pepper
Directions
- In a large bowl, place cabbage, carrot, and apple, tossing to combine.
- In a small bowl, stir together honey, brown sugar, vinegar, pineapple juice, and mayonnaise until honey and sugar have dissolved.
- Pour over cabbage mixture and toss to coat.
- Season with salt and pepper and toss again.
- Cover and chill until ready to serve.
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