Purple Apple Slaw

Pretty and delicious, too! The combination of the purple cabbage (a little sweeter than the green) and the apples is awesome. The dressing is my Grandma's recipe. You will be sure to impress your guests!

Print Recipe

Prep Time 30

Total Time 30

Course lunch/dinner

Cuisine Mediterranean

Servings 12 people

Calories 2051.4 kcal

Equipment

1 Chef's knife For shredding cabbage, mincing onion, and dicing apples.
1 Large Mixing Bowl For tossing the slaw ingredients.
1 Small Mixing Bowl For whisking the dressing.
1 Whisk For emulsifying the dressing ingredients.
1 Vegetable Peeler For peeling apples.

Ingredients

Main

½ medium head red cabbage finely shredded
¼ cup finely minced white onion
2 Fuji apples peeled, cored and finely diced
1 cup mayonnaise
½ teaspoon salt
⅛ teaspoon pepper
2 teaspoons sugar
2 tablespoons lemon juice
2 tablespoons milk

Instructions

In a large serving bowl, toss together the cabbage, onion, and apples. In a small bowl, whisk together the mayonnaise, salt, pepper, sugar, lemon juice, and milk. Pour dressing over the cabbage mixture, and toss to coat. Chill until serving.

Notes

Ensure all vegetables and fruits are uniformly cut for consistent texture and flavor distribution. Shredding the red cabbage finely is key; a mandoline can achieve this quickly and precisely. For optimal flavor melding, allow the slaw to chill for at least an hour before serving; this also allows the cabbage to slightly soften. Taste the dressing before adding it to the slaw and adjust sugar or lemon juice to your preference for balance. While Fuji apples are excellent, crisp varieties like Honeycrisp or Granny Smith can also be used, with Granny Smith offering a tarter contrast. Red cabbage can release color over time, so if presentation for a long period is crucial, consider tossing just before serving, though chilling improves flavor.