Apple Jalapeño Slaw
Crisp cabbage, juicy Honeycrisp apple, and a hint of jalapeño heat come together in a tangy honey dressing. This slaw is the perfect side for grilled chicken, burgers, and summer cookouts.
Equipment
- large bowl
- Small mixing bowl
- whisk
Ingredients
- 2 cups green cabbage (shredded)
- 2 cups red cabbage (shredded)
- 1 Honeycrisp apple (juilienned)
- 2 green onions (chopped)
- 1 medium jalapeño (seeded and finely chopped)
Dressing
- 3 Tbsp apple cider vinegar
- 2 Tbsp honey
- 2 Tbsp olive oil
- 1 tsp Dijon mustard
- ½ tsp salt
- ¼ tsp freshly cracked black pepper
Instructions
- Prep the vegetables and apple.
- In a large bowl, combine the green cabbage, red cabbage, apple, green onions, and jalapeño.
- In a small bowl, whisk together the apple cider vinegar, honey, olive oil, Dijon mustard, salt, and pepper until smooth.
- Pour the dressing over the cabbage mixture and toss until evenly coated.
- Cover and refrigerate at least 20 minutes before serving.
Toss the cut apple in a very small amount of lemon juice to keep it from browning.
Notes
Make ahead:
- The slaw can be made a day or two ahead, as it holds up well and actually improves in flavor after chilling.
To store:
- Store in an airtight container in the refrigerator for up to 3 days.
Freezing:
- Not recommended. Fresh cabbage and apple will lose their crisp texture after thawing.