Apple coleslaw is a healthier coleslaw with apples, strawberries, cabbage and dried cherries. This strawberry-apple slaw has a sweet taste, without added sugar! What makes the strawberry-apple coleslaw dressing recipe healthier is that it’s made without mayo. Instead, this healthy side dish recipe has a fruity balsamic vinaigrette dressing!
Disclosure: In exchange for writing this post, I received a free Chef’s Mandoline from OXO. All thoughts and opinions in this post are mine.
When summer rolls around, I’m a huge fan of side salad recipes, with pasta salads being my absolute favorite. Problem is, pasta = starchy carbs, and those are evil for swimsuit wearing bodies. So when OXO sent me a Chef’s Mandoline and asked me to create a summer dish with it, I immediately thought of making a healthier coleslaw with it. My Asian cabbage slaw recipe is delicious, but I’ve always wanted to try making apple coleslaw, and the mandoline is the perfect tool to do that with.
Truthfully, I occasionally have hand tremors, so using a mandoline makes me nervous. Prior to this, the only time I used one was during culinary school, and I cut on the blade. Fortunately, the OXO chef’s mandoline has a large, spring loaded food holder to keep the food moving into the blade, and to keep my fingers out. It creates beautiful julienne slices on soft and hard produce.
P.S. There are no potatoes in my strawberry-apple coleslaw. Oxidation and the slicing causes them to turn brown. I used Jazz apples because I love their crunchiness, but next time, I’ll use a variety of apple that doesn’t oxidate as quickly.
Because the strawberries were ripe and juicy, I didn’t want to try slicing them on the mandoline, so I used my OXO egg slicer. It slices through strawberries perfectly, but be sure to remove the tops of the berries first.
A couple of tips for creating the perfect strawberry-apple coleslaw:
- Salt the sliced cabbage while you prep the remaining ingredients. The salt helps to draw out excess moisture, creating a crunchy slaw.
- Add the fresh mint after you combine the apple coleslaw with the coleslaw dressing. Don’t make my mistake. I tossed the fresh mint into the dressing, so it didn’t have the bright, bold mint flavor that I was hoping for.
The dressing on the strawberry-apple coleslaw is strawberry vinaigrette. I adapted the strawberry vinaigrette recipe I found on Taste of Home’s website. Theirs uses sugar, so to keep this a healthier coleslawdressing, I used raw honey instead. Of course, you can use bottled coleslaw dressing or any variety of vinaigrette if you have one you like.
After you make this easy apple coleslaw recipe, please take a photo of your creation.
Then head over to my Facebook page and share it with me!
- 1 head green cabbage shredded or sliced thin
- 2 apples peeled, cored, and julienned
- 6 large strawberries sliced
- 1/2 cup dried cherries
- 3 tablespoons fresh mint finely chopped
- 1/2 pound fresh strawberries stems removed
- 1 tablespoon lime juice (or lemon juice)
- 2 tablespoon raw honey
- 2 tablespoons apple cider vinegar
- 2 tablespoons grapeseed oil (or oil of your choice)
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- Place all ingredients except for the fresh mint into a large serving bowl.
- Prepare dressing (see instructions below) and pour over the slaw. Toss to combine. Sprinkle fresh mint over finished slaw and serve.
- Place all vinaigrette ingredients into a blender. Blend for 1 minute, or until well combined.
- Taste for sweetness. Add more honey if you want it sweeter.