Crispy, Sweet & Tangy Coleslaw Salad: Easy Homemade Recipe
Simple Homemade Coleslaw Salad Recipe
Enjoy a restaurant-quality coleslaw salad right at home! This delightful dish features the refreshing crunch of fresh cabbage, perfectly balanced with the sweetness of apple and the subtle aroma of onion. Its vibrant sweet and tangy flavor profile is perfect for awakening your appetite, making it an ideal side dish, a light brunch option, or a simple snack. For a more substantial treat, serve it generously on toasted baguette slices for a delicious open-faced sandwich. Try making it today!
Salad Ingredients
- 1/4 head of cabbage (or use red cabbage for a beautiful color)
- 1/4 small onion
- 1/5 carrot
- 1/2 apple
- 2 baguette slices (for serving)
- 1 Tbsp vinegar (for soaking cabbage)
Coleslaw Dressing Ingredients
- 4 Tbsp mayonnaise (adjust to your preference)
- 1/2 Tbsp whole grain mustard
- 2 Tbsp honey (adjust sweetness to taste)
- 3 Tbsp vinegar (adjust tanginess to your liking)
- 2 pinches of salt
- A pinch of black pepper
- 4 Tbsp mayonnaise (adjust to your preference)
- 1/2 Tbsp whole grain mustard
- 2 Tbsp honey (adjust sweetness to taste)
- 3 Tbsp vinegar (adjust tanginess to your liking)
- 2 pinches of salt
- A pinch of black pepper
Cooking Instructions
Step 1
Gently rinse each leaf of the fresh cabbage. Using a mandoline or a sharp knife, slice the cabbage thinly into fine shreds. Place the shredded cabbage in a bowl and soak it in water with 1 tablespoon of vinegar for about 10 minutes. This step helps to enhance its crispiness.
Step 2
After 10 minutes, drain the cabbage from the vinegar water and rinse it thoroughly under running water. Let the cabbage drain well in a colander. For best results, pat it dry with paper towels to remove any excess moisture, ensuring your salad won’t be watery.
Step 3
Finely chop the shredded cabbage. Aim for small, manageable pieces rather than a paste, as this will improve the texture when you eat it.
Step 4
Peel and thinly slice the onion. If you prefer a milder onion flavor, soak the sliced onion in cold water for about 10 minutes to reduce its pungency.
Step 5
After soaking, drain the onion and rinse it lightly under cold water. Gently pat the onion dry with paper towels to remove any remaining moisture. This ensures the dressing adheres well.
Step 6
Finely chop the onion slices to a size similar to the chopped cabbage. This uniformity in size ensures all ingredients meld together beautifully in the coleslaw.
Step 7
Wash the carrot thoroughly, then julienne it. Chop the julienned carrot into pieces similar in size to the chopped cabbage and onion. Carrots add a lovely color and a boost of nutrients.
Step 8
Core the apple and julienne it with the skin on. Chop the julienned apple into pieces similar in size to the other vegetables. For a tropical twist, you can substitute pineapple for apple. The apple’s natural sweetness and tanginess will enrich the coleslaw’s flavor profile.
Step 9
In a large mixing bowl, combine the chopped cabbage, carrot, onion, and apple. Add the mayonnaise, whole grain mustard, salt, pepper, honey, and vinegar for the dressing. Gently mix everything together with a spatula or spoon until just combined. Be careful not to overmix, as this can make the cabbage lose its delightful crunch.
Step 10
Feel free to adjust the amount of mayonnaise to suit your personal taste. If you prefer a creamier salad, add a little more mayonnaise. For a tangier kick, you can add a touch more vinegar or a squeeze of lemon juice.
Step 11
Transfer the prepared coleslaw to an airtight container and refrigerate for at least 2 hours. Chilling allows the flavors to meld together, creating a more complex and delicious taste. While it’s good to eat immediately, chilling truly enhances its crisp texture and overall flavor.
Step 12
Your fresh, crispy, sweet, and tangy coleslaw salad is now ready! For an extra treat, toast some baguette slices and serve the coleslaw on top.
