Apple Cabbage Slaw with Maple Vinaigrette
Published: Friday, June 27, 2025
14 oz. pkg. coleslaw mix with shredded carrots
Sweet apple, cut into thin bite size slices (1 c.)
2 Tbsp. sliced almonds
¼ c. dried cranberries
Sliced green onions, green parts or tops only, for garnish (optional)
Dressing:
1 Tbsp. minced garlic
1 Tbsp. Dijon mustard
1 Tbsp. lemon juice
3 Tbsp. apple cider vinegar
2 Tbsp. real maple syrup
Salt and black pepper
½ c. olive oil
To prepare the dressing: In a mason jar or a small bowl, combine garlic, Dijon mustard, lemon juice, vinegar, maple syrup and a sprinkle of salt and pepper. Add olive oil and whisk to combine or add a lid to your jar and shake vigorously. Taste for seasoning and adjust salt and pepper as needed. Set aside.
To make the salad: In a large bowl, combine coleslaw mix, apple, almonds and cranberries. Toss gently to combine. Drizzle with about half of the prepared salad dressing and toss to coat. Garnish with sliced onions. (You won't need all the salad dressing, reserve the rest in the fridge for another use.) —6 servings.
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