This creamy apple coleslaw is the perfect side dish and incredibly quick and easy to make. Sweet yet tart apples, crisp shredded cabbage are tossed in a gorgeous creamy dressing.
Ingredients
- ⅓ cup mayonnaise (use your favourite)
- ¼ cup Greek yoghurt
- 1 tablespoon apple cider vinegar
- ¼ teaspoon sugar
- ¼ small green cabbage, finely shredded (roughly 2 cups)
- ¼ small purple cabbage, finely shredded (roughly 2 cups)
- ⅓ cup chopped fresh parsley (optional)
- 1 medium Granny Smith apple, julienned & core discarded
For best results, always weigh ingredients where a weight is provided
Instructions
- In a large bowl, whisk together the dressing ingredients.
- Add the cabbage and apple and toss well until fully combined and coated.
- Serve immediately or cover with plastic wrap and chill in the fridge until required (lasts 2-3 days in the fridge).
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Notes
- This slaw is crunchy when served fresh or, chilled overnight, the cabbage will become a little more tender.
- I use both low fat mayo and yoghurt but full fat is delicious too. Calories for the recipe are based on these low fat versions.
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Nutrition information is approximate only and derived from an online calculator. The brands you use and any changes you make may cause variations.
