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The Perfect Side: Bright, Tangy, Crisp Apple Carrot Slaw Makes Entreés Sing!

One of the wonderful advantages of running a foodie website is getting to try lots of wonderful food–sometimes healthy, sometimes naughty, always yummy.

Sometimes a recipe even takes me by surprise.

This sweet apple carrot coleslaw recipe is just such a recipe: the right balance of sweet and tangy crunch.

Tweaking the ingredients to get this recipe was quite a bit of fun. Adding sour cream to a dish has quickly become one of my favorite food swaps.

It has such a wonderful creamy tang. We served it beside a meatloaf for one meal, and next to dumplings for another. So versatile and good

Apple Carrot Slaw

Apple Carrot Slaw

Prep Time: 1 minute
Cook Time: 4 minutes
Total Time: 5 minutes

An easy-to-make slaw with a premade coleslaw mix, apples, carrots and sour cream. Quick and delicious!

Ingredients

  • 1 (12 oz) package of shredded coleslaw mix
  • 1 T apple cider vinegar
  • 1 large apple (can be Granny Smith, HoneyCrisp, or your favorite kind)
  • 2 carrots
  • ¼ c mayonnaise
  • ¼ c sour cream
  • 2 T sugar
  • Salt and Pepper to taste

Instructions

Open coleslaw mix -  Rinse and squeeze dry with paper towels. Note: Some coleslaw mixes are pre-rinsed. If that is the mix that you have, just make sure that it is dried thoroughly before proceeding or your finished product will be too runny and unappetizing.

Prepare the carrots:

Wash and dry the carrots. Peel the carrots (into a compost bin if you have it). Then grate the carrots into a large bowl. We recommend this five-star OXO Good Grips Swivel Peeler.

Prepare the apple:

Wash, dry, then peel the apple. Grate the apple into the bowl with the grated carrots.

Toss to coat:

Add the vinegar to the bowl with the carrots and apple and toss with tongs to fully coat the mixture.

Prepare the sauce:

In a separate bowl, combine the mayo, sour cream and sugar then mix until the sugar has fully dissolved.

Add the cabbage mix:

Add the premade cabbage mix, apple and carrots to the bowl with the sauce. Stir to coat evenly.Add salt and pepper to taste.

Chill in the fridge until ready to serve. This is best served chilled, but if you can’t wait, you can’t wait!

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 150Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 11mgSodium: 160mgCarbohydrates: 13gFiber: 2gSugar: 11gProtein: 1g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

More Kitchen Tips for You!

How to keep the apples from turning brown

A great tip to keep apples from turning brown in your coleslaw is to first mix them with apple cider vinegar or lemon juice.

It only takes a tablespoon of vinegar per grated apple and your recipe will stay looking lovely.

How long does fresh coleslaw last?

Homemade coleslaw will last about 4 days in the fridge.

Be sure to put it in the fridge right away and not leave it out at room temperature just long enough to serve. 

 

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