📝 About This Recipe
This vibrant slaw celebrates the crunch of late-harvest pome fruits, blending the tart snap of Granny Smith apples with the floral sweetness of Honeycrisp. Unlike traditional mayonnaise-heavy slaws, this version features a bright, zesty vinaigrette that cuts through the richness of toasted walnuts and creamy goat cheese. It is a sophisticated, textural masterpiece that brings a refreshing brightness to any table.
🥗 Ingredients
The Fruit Base
- 2 large Granny Smith Apple (julienned into matchsticks)
- 1 large Honeycrisp Apple (julienned into matchsticks)
- 2 tablespoons Lemon Juice (to prevent browning)
The Crunch & Color
- 4 cups Green Cabbage (very thinly shredded)
- 2 cups Red Cabbage (thinly shredded for color)
- 2 medium Carrots (grated or julienned)
- 3/4 cup Walnut Halves (toasted and roughly chopped)
- 1/2 cup Dried Cranberries (for a chewy, tart contrast)
- 1/4 cup Fresh Flat-Leaf Parsley (finely chopped)
Honey-Cider Vinaigrette
- 1/4 cup Apple Cider Vinegar (raw and unfiltered preferred)
- 1/3 cup Extra Virgin Olive Oil (high quality)
- 2 tablespoons Honey (local wildflower honey is best)
- 1 tablespoon Dijon Mustard (for emulsification and tang)
- 1/2 teaspoon Celery Seed (a classic slaw aromatic)
- 1/2 teaspoon Kosher Salt (adjust to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
Finishing Touches
- 1/2 cup Goat Cheese (crumbled, optional for creaminess)
- 2 tablespoons Chives (finely snipped)
👨🍳 Instructions
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1
Place the walnut halves in a small, dry skillet over medium heat. Toast for 3-5 minutes, tossing frequently, until they are fragrant and golden brown. Remove immediately from the heat and let cool before chopping.
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2
In a large mixing bowl, shred the green and red cabbage using a sharp chef's knife or a mandoline for uniform, paper-thin ribbons.
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3
Peel and grate the carrots, then add them to the bowl with the cabbage. Toss to distribute the colors evenly.
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4
Prepare the apples last to ensure maximum freshness. Slice the apples into thin planks, then stack the planks and cut into 1/8-inch matchsticks (julienne).
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5
Immediately place the apple matchsticks in a small bowl and toss with the 2 tablespoons of lemon juice. This acidity prevents oxidation and keeps the apples bright white.
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6
In a medium glass jar or bowl, whisk together the apple cider vinegar, honey, Dijon mustard, celery seed, salt, and pepper.
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7
Slowly drizzle the extra virgin olive oil into the vinegar mixture while whisking constantly to create a stable emulsion.
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8
Add the lemon-coated apples, dried cranberries, and chopped parsley to the large bowl of cabbage.
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9
Pour about three-quarters of the vinaigrette over the slaw and toss thoroughly using large tongs. Ensure every strand of cabbage and apple is coated.
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10
Let the slaw sit at room temperature for 10-15 minutes. This allows the cabbage to soften slightly and the flavors to meld.
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11
Just before serving, taste the slaw. Add the remaining dressing if it seems dry, and adjust seasoning with an extra pinch of salt or pepper if needed.
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12
Gently fold in the toasted walnuts and snipped chives. If using goat cheese, sprinkle it over the top right at the end to keep the salad from becoming muddy.
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13
Transfer to a chilled serving bowl and serve immediately while the crunch is at its peak.
💡 Chef's Tips
For the best texture, use a mandoline for the cabbage but hand-cut the apples; the slight variation in thickness adds a rustic, gourmet feel. If making ahead, keep the dressing, cabbage mix, and apples (in lemon juice) in separate containers and combine only 20 minutes before serving. To make this vegan, simply swap the honey for maple syrup and omit the goat cheese. Always toast your nuts; the heat releases essential oils that provide a much deeper flavor profile than raw walnuts. Don't skip the celery seed—it provides that 'hidden' savory note that makes professional slaws stand out.
🍽️ Serving Suggestions
Serve alongside slow-roasted pulled pork sliders for a perfect acidic contrast to the rich meat. Pair with a glass of crisp, dry Riesling or a hard sparkling apple cider. Excellent as a topping for grilled bratwurst or spicy black bean burgers. Serve as a refreshing side dish for a Thanksgiving or holiday roast turkey dinner. Pack it for a picnic alongside cold fried chicken and sourdough bread.