Autumn Spice Apple Slaw

Name: Autumn Spice Apple Slaw
Prep time: 20 min
Yield: 8

apple slaw autumn spices cabbage healthy seasonal cinnamon fall

Salads

This vibrant slaw transforms traditional coleslaw with crisp autumn apples, warm spices, and a maple-cider vinaigrette that captures the essence of fall in every crunchy, refreshing bite.

Recipe Details

Units:

Metric Imperial

Servings:

Prep: 20 Cook: 0

Ingredients

450g1 small head green cabbage, finely shredded
225g1/4 head red cabbage, finely shredded
3 large3 large Honeycrisp apples, julienned
2 large2 large carrots, julienned
85g2/3 cup dried cranberries
85g3/4 cup walnuts, roughly chopped and toasted
4 stalks4 stalks green onions, thinly sliced
60ml1/4 cup fresh parsley, chopped
45ml3 tbsp apple cider vinegar
30ml2 tbsp pure maple syrup
10ml2 tsp Dijon mustard
2.5ml1/2 tsp ground cinnamon
1.25ml1/4 tsp ground ginger
0.6ml1/8 tsp ground nutmeg
75ml5 tbsp extra virgin olive oil
15ml1 tbsp fresh lemon juice
5ml1 tsp kosher salt
2.5ml1/2 tsp freshly ground black pepper
120g1/2 cup fresh pomegranate seeds (optional)
115g4 oz soft goat cheese, crumbled (optional)

Instructions

In a large bowl, combine 450g1 small head green cabbage, 225g1/4 head red cabbage, 2 large2 large carrots, and 4 stalks4 stalks green onions.
Core 3 large3 large Honeycrisp apples and cut into thin julienne strips. Toss immediately with 15ml1 tbsp fresh lemon juice to prevent browning.
Add apples, 85g2/3 cup dried cranberries, 85g3/4 cup walnuts, and 60ml1/4 cup fresh parsley to the cabbage mixture.
For the dressing, whisk together 45ml3 tbsp apple cider vinegar, 30ml2 tbsp pure maple syrup, 10ml2 tsp Dijon mustard, 2.5ml1/2 tsp ground cinnamon, 1.25ml1/4 tsp ground ginger, and 0.6ml1/8 tsp ground nutmeg in a small bowl.
Slowly drizzle in 75ml5 tbsp extra virgin olive oil while whisking continuously until emulsified. Season with 5ml1 tsp kosher salt and 2.5ml1/2 tsp freshly ground black pepper.
Pour dressing over the slaw and toss thoroughly to coat all ingredients evenly.
Let slaw rest for 15-20 minutes to allow flavors to meld and cabbage to soften slightly.
Just before serving, add 120g1/2 cup fresh pomegranate seeds (optional) and 115g4 oz soft goat cheese if using, tossing gently to combine.
Taste and adjust seasoning with additional salt, pepper, or maple syrup as needed.

Ingredients

id: green_cabbage metric: 450g imperial: 1 small head name: green cabbage, finely shredded
id: red_cabbage metric: 225g imperial: 1/4 head name: red cabbage, finely shredded
id: honeycrisp_apples metric: 3 large imperial: 3 large name: Honeycrisp apples, julienned
id: carrots metric: 2 large imperial: 2 large name: carrots, julienned
id: dried_cranberries metric: 85g imperial: 2/3 cup name: dried cranberries
id: toasted_walnuts metric: 85g imperial: 3/4 cup name: walnuts, roughly chopped and toasted
id: green_onions metric: 4 stalks imperial: 4 stalks name: green onions, thinly sliced
id: fresh_parsley metric: 60ml imperial: 1/4 cup name: fresh parsley, chopped
id: apple_cider_vinegar metric: 45ml imperial: 3 tbsp name: apple cider vinegar
id: maple_syrup metric: 30ml imperial: 2 tbsp name: pure maple syrup
id: dijon_mustard metric: 10ml imperial: 2 tsp name: Dijon mustard
id: ground_cinnamon metric: 2.5ml imperial: 1/2 tsp name: ground cinnamon
id: ground_ginger metric: 1.25ml imperial: 1/4 tsp name: ground ginger
id: nutmeg metric: 0.6ml imperial: 1/8 tsp name: ground nutmeg
id: extra_virgin_olive_oil metric: 75ml imperial: 5 tbsp name: extra virgin olive oil
id: lemon_juice metric: 15ml imperial: 1 tbsp name: fresh lemon juice
id: salt metric: 5ml imperial: 1 tsp name: kosher salt
id: black_pepper metric: 2.5ml imperial: 1/2 tsp name: freshly ground black pepper
id: pomegranate_seeds metric: 120g imperial: 1/2 cup name: fresh pomegranate seeds (optional)
id: goat_cheese metric: 115g imperial: 4 oz name: soft goat cheese, crumbled (optional)

Instructions

In a large bowl, combine {green_cabbage}, {red_cabbage}, {carrots}, and {green_onions}.
Core {honeycrisp_apples} and cut into thin julienne strips. Toss immediately with {lemon_juice} to prevent browning.
Add apples, {dried_cranberries}, {toasted_walnuts}, and {fresh_parsley} to the cabbage mixture.
For the dressing, whisk together {apple_cider_vinegar}, {maple_syrup}, {dijon_mustard}, {ground_cinnamon}, {ground_ginger}, and {nutmeg} in a small bowl.
Slowly drizzle in {extra_virgin_olive_oil} while whisking continuously until emulsified. Season with {salt} and {black_pepper}.
Pour dressing over the slaw and toss thoroughly to coat all ingredients evenly.
Let slaw rest for 15-20 minutes to allow flavors to meld and cabbage to soften slightly.
Just before serving, add {pomegranate_seeds} and {goat_cheese} if using, tossing gently to combine.
Taste and adjust seasoning with additional salt, pepper, or maple syrup as needed.

Tips

Apple Prep: Cut apples into thin, uniform julienne strips for the best texture. A mandoline slicer makes this job much easier and creates professional-looking results.

Cabbage Cutting: Shred cabbage as finely as possible for tender slaw. Remove any thick ribs which can be tough and unpleasant to eat.

Walnut Toasting: Toast walnuts in a dry skillet over medium heat for 3-4 minutes until fragrant. Watch carefully as they can burn quickly.

Dressing Balance: Taste the dressing before adding to slaw - it should balance sweet maple with tangy vinegar and warm spices. Adjust to your preference.

Resting Time: Allowing the dressed slaw to rest softens the cabbage and melds flavors. For best results, let it sit 30 minutes to 2 hours.

Make-Ahead: This slaw can be made up to 4 hours ahead, but add delicate ingredients like pomegranate seeds just before serving to maintain their texture.

Apple Varieties: Honeycrisp provides the perfect balance of sweet and tart with great crunch, but Gala or Fuji apples work well too.

Seasonal Additions: Try adding thinly sliced fennel in early fall, or diced pears for variety. Toasted pumpkin seeds make a great substitute for walnuts.