Crisp Apple Creamy Coleslaw

A creamy, tangy cabbage slaw with carrots and crisp apple, built around a short salt-and-drain step that protects its crunch.

50 min

6 servings

Ingredients

8 cups finely shredded green cabbage

1 cup shredded carrots

1 tsp kosher salt

3/4 cup mayonnaise

2 tbsp apple cider vinegar

1 tbsp Dijon mustard

2 tsp granulated sugar

1 crisp apple, cored and cut into matchsticks

Large colander · Large bowl · Whisk · Clean kitchen towel

The anti-watery step

Do not skip the drain and dry step: salt pulls out moisture before the mayonnaise dressing goes on.

Best make-ahead move

Salt, drain, and dry the vegetables ahead; keep them chilled, then dress and add the apple close to serving.

01. Toss the cabbage and carrots with salt in a colander so their excess moisture can begin to draw out.

02. Let the vegetables drain, then press and blot them dry; this prevents their liquid from thinning the dressing later.

03. Whisk the mayo, vinegar, Dijon, and sugar until smooth, tasting for a balanced tang and mild sweetness.

04. Toss the thoroughly dry cabbage and carrots with the dressing until coated, with no loose puddle in the bowl.

05. Fold in the apple matchsticks at the end so their crisp bite stays distinct from the creamy cabbage.

06. Chill only briefly, enough for the dressing to settle while the cabbage remains firm.

07. Toss once more before serving and leave any released liquid behind for a thick, creamy finish.