Creamy Apple Carrot Coleslaw: Crisp, Tangy and Just Sweet Enough for Every Cookout

Ingredients for Creamy Apple Carrot Coleslaw

This recipe makes about 8 side servings.

For the slaw

• 1 small head green cabbage (about 2 pounds): cored and thinly shredded, about 8 cups.
• 2 medium carrots: peeled and coarsely grated.
• 1 large tart green apple: such as Granny Smith, cut into thin matchsticks.
• 3 green onions: thinly sliced.
• 1 teaspoon salt: to lightly wilt the cabbage.

For the dressing

• ½ cup mayonnaise: for creaminess.
• ½ cup plain yogurt or sour cream: for a light tang.
• 2 tablespoons lemon juice: fresh is best.
• 1 tablespoon apple cider vinegar.
• 1 tablespoon honey or sugar: adjust to taste.
• 1 teaspoon Dijon mustard.
• ½ teaspoon celery seed: the classic coleslaw flavor.
• Salt and black pepper: to taste.

A Few Words About the Ingredients

Shred the cabbage thinly. A sharp knife, a mandoline or the slicing disk of a food processor all work. The thinner the shreds, the better they soak up the dressing. If you are short on time, a 14-ounce bag of coleslaw mix from the produce section works fine; add the apple and onions yourself.

A mix of green and purple cabbage looks beautiful if you want a more colorful bowl. Purple cabbage can tint the dressing pink after a few hours, so add it close to serving time.

Choose a firm, tart apple. Granny Smith holds its crunch and does not get mushy. Honeycrisp is a lovely choice if you prefer a sweeter slaw.

Celery seed is sold in small jars in the spice aisle. It is not the same as celery salt, so check the label. If you use celery salt instead, reduce the other salt in the dressing.