Green Apple Coleslaw

Welcome to a blast from our past with our beloved Green Apple Coleslaw! This refreshing side dish was once a star on our BBQ restaurant menu, loved for its unique blend of crisp cabbage, tangy green apples, fresh cilantro, and savory green onions. Perfectly balancing light and vibrant flavors, it was the ultimate complement to our smoky BBQ offerings. Enjoy a taste of our culinary history and bring a delightful twist to your BBQ meals with this cherished recipe!

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Prep Time 15

Total Time 15

Course condiment, Salad, Side Dish

Cuisine Canadian, North America, United States, Worldwide

Servings 8 100g Servings

Calories 100 kcal

Equipment

Knife or mandoline
Cut glove if using a mandoline we highly recommend this.
Cutting board
Bowl
Scale

Ingredients

For the Salad

500 g Green cabbage 1/4 of a Full Cabbage
74 g Celery 1 Large stalk
190 g Green apple 1 Whole green apple
15 g Green onion 1 stock AKA green and spring onions
8 g Cilantro / Coriander. The fresh green herb. ½ cup, packed

For the Dressing

200 g White wine vinegar or alternative ⅘ cup
125 g Mayonnaise ½ cup
60 g Grainy mustard ¼ cup
12 g White sugar (we leave this out) 1 tbsp
4 g Kosher salt 1 tsp
1.5 g Black pepper, course ½ tsp

Instructions

For the Salad

The weights in this recipe for the salad are recommendations. You do not need to be exact. The weights are all post washing and cutting, so finished weight. Our family always adds far more cilantro than is called for in this recipe as we love the flavour.
* In many parts of the world what we call Cilantro in North America is referred too as coriander. It is the same plant. In NA we call the dried seeds coriander.
Clean all of your produce that will go into this coleslaw. Wash the wax from the apple if there is any, remove the ends from the celery, remove the out layer of the cabbage, trim dead ends on your green onions.
Cut all of the produce the same thickness if you are able too with a mandoline. Otherwise use a sharp knife try to produce 1mm - 2mm thick pieces.
Julienne the cabbage and apple.
Slice the celery across the grain
Chop the cilantro, you can leave the stems in, they add flavour, and you will not notice them in this recipe.
Put all of the cut produce into a bowl and mix well.

For the Dressing

Weigh out all of the ingredients in a single bowl taring in between each ingredient. This is the easiest way to do this and uses far less dishes to accomplish.
One all the ingredients are in the bowl mix them together well with a whisk.

Finish

This is a very vinegary dressing, so we only dress the coleslaw about 30-45 minutes before eating.
When I make this for my family I usually make the coleslaw and only dress the amount we might use. With a family of four we do about half of this recipe, dress that and put the other half in the fridge. You will definitely have enough dressing.
Put as much or as little dressing as you require, if you like it messy with lots of dressing, pour a lot on, if not, just put what you need.

Notes

We often have Extra Dressing which we will use on salads as well. The dressing will easily last for a month in the fridge if covered well.

To much vineger for your liking, understandably some people aren't massive fans of this liquid. Try cutting it in half, you will get a much cremier coleslaw and won't have as strong of a vinegar taste.

I always have a tough time with fresh Cilantro / Coriander, my family adores the flavour and would have zero problem having more of that herb in the salad than apple, onion, and celery combined. So put in what you feel is right for you.