I love a good crunchy slaw. Crisp, refreshing vegetables (or fruit!) tossed in a light tangy dressing adds the perfect bite to so many dishes. Although slaws are typically thought of as a barbecue or cook out side dish, I think they should be served year round! Why not? They are easy, flavorful and pair perfectly with everything from fish tacos to turkey sandwiches and roast chicken to meatloaf.
This slaw combines finely chopped cabbage with honeycrisp apples and sweet bell peppers. It is so crunchy, so bright, a little sweet and a little tangy. If you have been looking for a fun, delicious side dish that is light, but full of flavor and texture, then you are going to love this apple and sweet pepper slaw.
Let’s get started…
You will need a honeycrisp apple, a red bell pepper, 1/2 of a small red cabbage, 1 cup of angel hair cabbage, 1/2 cup of julienned carrots, 4 spring onions, a lemon, 1/4 cup of mayonnaise, 1/4 cup of unsweetened almond milk, 2 tablespoons of apple cider vinegar, 1/2 teaspoon of granulated sugar, 1/4 teaspoon of salt, 1/4 teaspoon of black pepper and 1/4 teaspoon of celery salt.
Julienne or thinly slice the apples, place them in a bowl and squeeze the juice from 1 large lemon over the bowl. Toss the apples around to ensure that they are all coated in lemon juice. This will help prevent them from turning brown later. Julienne the red bell pepper and cabbage, cut the spring onions into thin rings (the green and white parts) and add everything into the bowl with the apples.
Combine all of the dressing ingredients and pour the dressing over the slaw. Toss until well combined.
It is now time to enjoy your crunchy, refreshing apple and sweet pepper slaw. Regardless of what you decide to serve this slaw along side of, you are going to love its slightly sweet, slightly tangy, super crisp goodness.
If you are looking for a classic slaw recipe, try my creamy cole slaw recipe here or if you prefer something with more of a kick, try my pico de gallo slaw recipe here.
Apple & Sweet Pepper Slaw
Ingredients
- 1 honeycrisp apple, julienned
- 1 red bell pepper, julienned
- 1/2 small red cabbage, thinly sliced
- 1 cup of angel hair cabbage
- 4 spring onions, thinly sliced
- 1/2 cup of carrots, julienned
- 1 large lemon
- 1/4 cup of mayonnaise
- 1/4 cup of almond milk, unsweetened
- 2 tablespoons of apple cider vinegar
- 1/2 teaspoon of granulated sugar
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of celery salt
Instructions
- Combine the thinly sliced apples, red bell pepper, carrots, cabbage and spring onions in a large bowl
- Squeeze the juice from 1 large lemon over the apple slices and toss to combine
- Combine the remaining dressing ingredients and drizzle the dressing over the slaw
- Toss until everything is fully combined
- Serve immediately or chill in an airtight container until ready to serve
