Description

This Crispy Apple Coleslaw Salad with Zesty Dressing Delight is a refreshing and crunchy salad featuring a vibrant mix of coleslaw veggies combined with tart Granny Smith apples, crisp celery, and green onions. The salad is tossed in a warm, tangy dressing made from apple cider vinegar, olive oil, Dijon mustard, and a touch of sweetness, then chilled to meld the flavors. Perfect as a light side dish or a healthy snack, this recipe balances sweet, tangy, and spicy notes with a delightful crisp texture.

Ingredients

Scale

Salad Ingredients

1 package Coleslaw Mix (Use a pre-packaged mix or shred your favorite veggies for a custom touch)
2 pieces Granny Smith Apples, sliced (Tart and sweet; adjust sugar in dressing if using sweeter apples)
1 cup Diced Celery (Adds pleasant crunch; optional)
4 stalks Green Onions, sliced (Substitute with chives for a lighter touch)

Dressing Ingredients

1/2 cup Apple Cider Vinegar (White vinegar can be a substitute, but flavor will change)
1 tablespoon Granulated White Sugar (Adjust based on the natural sweetness of your apples)
1/3 cup Olive Oil (Avocado oil can be used for different flavor)
1 tablespoon Dijon Mustard (Any mustard will work if preferred)
1/4 teaspoon Red Pepper Flakes (Skip for milder coleslaw)
1/2 cup Mayonnaise (Opt for vegan mayo or Greek yogurt for alternatives)

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Instructions

Combine Salad Vegetables. In a large bowl, add the coleslaw mix, sliced Granny Smith apples, diced celery, and green onions. Toss gently to mix all the fresh components together.
Prepare the Dressing. In a saucepan over medium heat, whisk together the apple cider vinegar, granulated sugar, olive oil, Dijon mustard, and red pepper flakes until the sugar has completely dissolved and the dressing is warm, which helps the flavors blend smoothly.
Add Mayonnaise. Remove the saucepan from heat and whisk in the mayonnaise until the dressing becomes creamy and completely combined.
Dress the Salad. Pour the warm dressing evenly over the prepared salad mixture. Toss thoroughly to ensure all ingredients are coated well by the tangy and creamy dressing.
Chill and Serve. Cover the salad bowl with plastic wrap or a lid and refrigerate for at least 1 hour. This resting time allows the flavors to meld together and the salad to become nicely chilled before serving.

Notes

You can substitute green onions with chives for a milder taste.
If you prefer a less spicy coleslaw, omit the red pepper flakes.
To make the salad vegan, use vegan mayonnaise instead of regular mayo.
If Granny Smith apples are not available, choose equally tart apples and adjust sugar in the dressing accordingly.
The dressing can be made ahead of time and stored refrigerated for up to 2 days.