Crisp apples and crunchy slaw mixed gently and then coated in a honey dijon vinaigrette make this perfect for any season.
So I’ve shared a bunch of coleslaw recipes like these ones:
But never one that was quite like this; at least not with crispy, sweet apples. I was looking for something to transition from summer to fall (maybe because I’m secretly over these months of 100F+ temps and need a break from the heat).
However, the main reason I created this was to go with an upcoming client recipe I made featuring Applesauce BBQ Sauce. I showed how to make that and then pair it with the most amazing pulled chicken sandwich. And if you’re like me, you need a crunchy element on stuff like that. This slaw is PERFECT for it… and just about anything else too!
Grab Your Ingredients
What I love about recipes like this is that they use pretty much pantry staples. I’d say the only thing some may not consider a staple is celery seed. It’s that ingredient that gives slaw its well, slaw flavor in my opinion.
- Coleslaw mix – you can absolutely buy your own cabbage and shred it if you choose. I went for convenience
- Carrots – I feel like bagged slaw never has enough carrots in it so I always add matchstick carrots
- Shallots – You can use red onions if you prefer. I just like the mildness of shallots
- Apple – I went with a cosmic crisp but go with any crisp apple
- Honey Dijon Vinaigrette – acv, honey, seasonings, olive oil (missing from the image), celery seed
Assemble The Coleslaw
To a large bowl, add the slaw mix, carrots, shallots, and matchstick-cut apples. Set aside.
Make the Honey Dijon Vinaigrette
Watch the video on how I made this and the salad. There are 2 key factors:
- Put the ingredients for the vinaigrette (but not the oil) into a blender or large jar/dish that your immersion blender can fit in.
- Mix the ingredients up. Then with the mixer or blender on low, stream in the oil. You want to emulsify the mixture so it becomes one.
Pour and Mix
- Pour about 3/4ths of the vinaigrette over top.
- Give the mixture a few tosses to coat evenly. Cover the slaw and place it in the fridge. The remaining vinaigrette, cover and place in the fridge.
- Right before serving, give the slaw a mix and if needed, add the reserved vinaigrette.
How To Serve Fall Apple Coleslaw With A Honey Dijon Vinaigrette
I kind of just want to say “with a fork” because it’s so good! I literally just made another batch before writing up this post because we are obsessed with it. Some of my favorite serving suggestions are:
- Pulled Meat Sandwich – Pair this with bbq pulled pork, chicken, or beef
- Seafood – This is great served with fish sticks, on a shrimp burger, or with salmon
- Pork Tenderloin
- Side Dish
- Salad – top it with cooked chicken or shrimp to make it an entree!
Your New Favorite Coleslaw
The first time I made this, Mr. Fantabulous was a bit well, confused. He wasn’t sure what to make of it as it was unlike your traditional slaw. Just like with kids, I asked him to take a 2nd bite. It was that 2nd bite that he realized how amazing it was.
Then I paired it with the above sandwich and he was blown away. Actually, we both were. It’s seriously so good and honestly, I can’t wait for all of the fall dishes I am going to make on the grill and smoker just to pair with this!
Fall Apple Coleslaw With A Honey Dijon Vinaigrette
Crisp apples and crunchy slaw mixed gently and then coated in a honey dijon vinaigrette make this perfect for any season.
- Prep Time: 10 minutes
- Total Time: 10
- Category: salad, side dishes, gluten-free, salads, football foods
- Method: no cook
- Cuisine: salad, side dishes, gluten-free, salads, football foods
Ingredients
- 1 16oz bag of coleslaw mix
- 1 cup matchstick carrots
- 1 medium shallot, minced
- 1 Gala or Cosmic Crisp apple, matchstick cut
- 1/3 cup olive oil
- 3 Tablespoons apple cider vinegar
- 3 Tablespoons honey
- 2 teaspoons Dijon mustard
- 1 1/2 teaspoon celery seed
- 1 teaspoon sea salt
- 1 teaspoon black pepper
Instructions
- In a blender or jar that can hold an immersion blender, add the apple cider vinegar, honey, Dijon, celery seed, sea salt, and black pepper. Blend. With the mixer on low, stream in the oil. Blend until light, creamy, and emulsified.
- In a large bowl, add the slaw mix, carrots, shallots, and apples. Pour over the honey Dijon vinaigrette and toss/mix to coat evenly. Cover and chill for 1 hour. Mix again before serving.
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