We literally live right off of a street that’s named for its abundance of fruit farms. We have fresh blueberries, pears, peaches and probably enough apples to supply half the country growing up and down the street. You can also find them if you go right or left.
I love having all the fruit around us and one of my favorites that grows the longest are the apples. We have all the varieties you can imagine and hybrids that are specific to each of the farms too.
They’re all an amazing inspiration for me when it comes to growing our own food and when it comes to creating recipes for my family and the blog.
This fall, I not only used apples to create an Apple Upside Down Cake but I also used them to create this incredible, fresh and scrumptious Apple Coleslaw.
This Apple Coleslaw is something that’s the perfect fall side dish if you still want to feel like you’re taking a bite out of summer. It’s also something you can make year-round because while fresh apples are amazing, apples are one of those fruits that always seems to be available.
Multiple use occasions
Another thing I love about this Apple Coleslaw is that it’s versatile. You can make it as a side, but it can also be used to top off your favorite burgers and pulled pork or pulled chicken like I do in this Pulled Pork recipe.
See the Apple Coleslaw on the pulled pork in the video below!
See how I make the crunchy apple coleslaw in the video above and find us on YouTube to get the first look at all our recipes and DIY ideas. Then get the the full recipe for the Crunchy Apple Coleslaw below.
Happy eating, friends! Thank you for visiting today. If you need more recipe ideas, click here. I hope that you’ll come back to see us again.
Crunchy Apple Coleslaw
- 2 cups shredded or thinly sliced apples If you slice these with an apple slicer or a mandoline slicer it will work best.
- 1 cup red cabbage
- 1 cup green cabbage
- 1 cup of shredded or quartered carrots
- 1/3 cup of mayonnaise
- 1 & 3/4 Tbsp. of Apple Cider Vinegar
- 2 Tbsp. of honey
- 1 Tbsp. Dijon mustard
- 1/2 tsp. celery salt
- Salt and pepper to taste
- Slice your red and green cabbage into strips and chop. Add them to a large bowl.
- Add your carrots. If they aren't shredded or then you need to shred or quarter them first. I like to use pre-shredded to save a bit of time.
- Add in all your other ingredients and then mix with your hands or a wooden spoon.
- Chill for about 30 minutes - 1 hour and then serve.