This Honey Balsamic Apple Coleslaw is perfect for many occasions. It’s a versatile dish that can be enjoyed as a side or as a standalone salad. Whether it’s a summer BBQ or a cosy dinner party gathering, this coleslaw (or salad if you’d prefer to call it that) is sure to be a hit. Its vibrant colours and refreshing flavours make it an ideal accompaniment to a wide range of main courses. It effortlessly complements grilled meats, sandwiches, or stands alone as a light and refreshing snack. This recipe is easy and quick and it’s bound to become a favourite all year round.
The thinly sliced apple, combined with the crispness of shredded red cabbage, creates a refreshing and vibrant base. What sets this coleslaw apart is the magical marriage of balsamic vinegar and honey (or maple syrup if you fancy a twist). The balsamic vinegar adds a tangy kick, while the honey or maple syrup brings in a natural sweetness that harmonises the flavours. The result? A dance of taste sensations that will leave you craving for more.
This Honey Balsamic Apple Coleslaw is a celebration of wholesome ingredients and delightful flavours. Its versatility, health benefits, and irresistible taste make it a must-try for anyone looking to add a touch of vibrancy to their meals. Try it today. Treat yourself.
Equipment: You’ll only need basic equipment but a Mandolin will certainly help, especially if your knife skills aren’t quite what you’d like
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Honey Balsamic Apple Coleslaw Recipe
Honey Balsamic Apple Coleslaw
Equipment
- 1 Stainless steel bowl large
- 1 Mandolin
Ingredients
- 1 Red apple
- 2 tbsp Lemon juice
- ½ large Red cabbage
- 2 tbsp Balsamic vinegar (Or red wine vinegar)
- 2 tbsp Honey (Or maple syrup)
Instructions
To Prep
- Wash, dry, then quarter the apples skin on. Cut away the hard inner core
- Slice the apples very thinly, using either a knife or mandolin, into crescent shapes and place in the bowl. Add the lemon juice and stir well to stop the fruit from browning
- Cut the half red cabbage into half again and cut away the hard inner core
- Slice the red cabbage reasonably thinly across the width, not the length, of the vegetable for ease of eating. Add to the apple slices in the bowl
To Make
- Add the balsamic vinegar and honey and stir carefully but really well to mix, but not break up, the ingredients
- Cover and place in the fridge for 1 hour then remove and mix well again. Make sure to scoop up the delicious juices from the bottom of the bowl to coat the ingredients.
- Refrigerate for another hour and mix again. At this point you may want to balance the flavours to your taste. Too sharp, add more honey. Too sweet, add more vinegar. Make it your own!
- The salad will be ready at this point, I tend to leave mine for 3 or 4 hours in the fridge, mixing every so often to make sure those ingredients are well coated. I think this extra time improves the flavour but 2 hours will work fine
To Serve
- Give one final mix and serve in a bowl for the table to share or on the plate as a side to your main. My favourite is to serve this salad with pork belly or fatty meats. The contrast of the sweet and the sharp of the salad with the rich meat is perfect. I'll also serve it as a side to a summer tart or quiche. It's wonderfully versatile