Apple Cider Vinegar Slaw with Jalapeño
A lighter, tangier take on coleslaw that actually tastes like vegetables instead of a mayonnaise delivery system. The apple cider vinegar gives it a bright, pickled bite, while fresh jalapeño adds just enough heat to keep things interesting. The apples bring sweetness and crunch, and the whole thing stays crisp for hours. This is the slaw that converts people who think they don't like slaw.
Ingredients
- ½ head green cabbage, finely shredded (about 4 cups)
- ½ head red cabbage, finely shredded (about 4 cups)
- 1 large Granny Smith apple, julienned into matchsticks
- 1 medium red onion, very thinly sliced
- 1 large carrot, julienned or shredded
- 1 fresh jalapeño, seeded and finely diced (leave seeds if you like heat)
- ⅓ cup apple cider vinegar
- 3 tbsp mayonnaise (or Greek yogurt for lighter version)
- 2 tbsp honey
- 1 tbsp Dijon mustard
- ½ tsp celery seed
- ¾ tsp salt
- ½ tsp black pepper
- 2 tbsp fresh parsley or cilantro, chopped (optional)
Instructions
- In a large bowl, combine shredded green cabbage, red cabbage, julienned apple, sliced red onion, shredded carrot, and diced jalapeño. Toss to mix evenly.
- In a separate small bowl, whisk together apple cider vinegar, mayonnaise, honey, Dijon mustard, celery seed, salt, and black pepper until smooth and well combined.
- Pour the dressing over the cabbage mixture and toss thoroughly to coat everything evenly. Use tongs or your hands to really work the dressing into the vegetables.
- Cover and refrigerate for at least 30 minutes before serving. This gives the cabbage time to soften slightly and the flavors to meld. For best results, make it 2-4 hours ahead.
- Before serving, toss again and adjust seasoning if needed. Add a splash more vinegar if you want it tangier, or a drizzle of honey if it's too sharp. Garnish with fresh parsley or cilantro if using.
- Serve cold. Keeps well in the fridge for 2-3 days, though it's best within the first day when the vegetables are still crisp.