Ingredients:
- 2 medium apples (Honeycrisp, Fuji, or Pink Lady), about 12 oz / 350 g total, spiralized (peel optional)
- 4 cups (packed) green cabbage, thinly shredded — about 10–12 oz / 300–350 g
- 1 cup (packed) red cabbage, thinly shredded — about 2.5 oz / 70–80 g (for color contrast)
- 1 small shallot or 1/4 small red onion, thinly sliced — about 1 oz / 30–40 g
- 1/4 cup chopped fresh herbs (mint, cilantro or parsley) — about 10–15 g (optional)
- 1/3 cup toasted nuts or seeds (pecans, walnuts, sliced almonds or pumpkin seeds) — about 35–45 g (optional for crunch)
- 3 tbsp extra-virgin olive oil — 45 ml
- 2 tbsp apple-cider vinegar — 30 ml
- 1 tbsp fresh lemon juice — 15 ml
- 1 tbsp honey or pure maple syrup — 15 ml (use maple for vegan)
- 1 tsp Dijon mustard — 5 ml
- 1/2 tsp fine sea salt — 2.5 g (adjust to taste)
- 1/4 tsp freshly ground black pepper
- Pinch of cayenne or 1/4 tsp celery seed (optional, for warmth/nostalgia)
Instructions:
- Prep produce: Core apples and spiralize into long ribbons (peel optional). Place in a large bowl. Thinly shred green and red cabbage. Thinly slice shallot or red onion and chop herbs.
- Toast nuts/seeds (optional): Heat a dry skillet over medium, add nuts or seeds and toast, stirring, until fragrant and lightly browned (about 2–4 minutes). Cool and roughly chop.
- Make the dressing: In a small bowl or jar, combine olive oil, apple-cider vinegar, lemon juice, honey or maple syrup, Dijon, salt and pepper. Whisk or shake until emulsified. Taste and adjust acid, sweet or salt.
- Combine slaw: In a large bowl, place spiralized apples, shredded cabbage and sliced shallot. Pour most of the dressing over the top (reserve a tablespoon if desired). Toss gently to coat, using tongs to lift and mix so apple ribbons remain intact.
- Rest and finish: Let the slaw sit 15–30 minutes in the fridge to let flavors marry and cabbage soften slightly (optional). For immediate service, serve right away. Just before serving, fold in toasted nuts and fresh herbs and adjust seasoning to taste.