Apple Cucumber Spring Slaw

I love spring. Not because of the wonderful allergies of course but because it gives me the excuse to eat cold foods ALL. THE. TIME. And not saying there is something wrong with eating cold foods in the winter. I’m just not a fan.

So any time I have the chance to whip up some slaw and eat it daily, I will. Don’t you dare try to stop me! Ha, kidding. There’s no stopping this love of cold salads (but I promise to add some more warm dishes soon).

For this recipe I kind of looked in my fridge and asked myself what would taste good together. I always have onions and cucumbers on hand along with honey crisp apples (I pay an ungodly amount when I buy those – worth it). Truly, the only thing I had to get was the head of cabbage!

One thing I will note, this recipe is A LOT more labor intensive than some of the others I’ve put together. I’m usually a ‘throw it all together and boom, you’re done’ kinda girl, but I promise it’s so so so good and so worth it! It is best if you make this one a day ahead for the most flavor!

Apple Cucumber Spring Slaw

For your ingredients:

  • 1 Head Green Cabbage
  • 1 Whole Red Onion, Lightly Pickled
  • 1 English Cucumber
  • 5 Honey Crisp Apples Depending on Size, Quartered
  • 1.5 Cups Apple Cider Vinegar
  • 5 TBSP Hellman’s Light Mayonnaise
  • 2 TBSP Olive Oil
  • 2 TBSP Honey
  • Salt & Pepper to Taste

Total Prep Time: 10 Minutes Day Ahead of Time + 35-45 Minutes + Storage in Fridge

Day Ahead Prep – Lightly Pickled Onions

For all the slicing, I used a mandoline which is essentially a slicing kitchen tool and cuts down the time A TON. It also helps to get more uniformed slices! Please note, the blade is typically VERY sharp. Use at your own risk! 

  1. Cut onion in half and thinly slice onions using the mandoline with the thinnest straight edge leaving the round ring in tact if possible.
  2. Place sliced onions in a bowl that can be covered or dish with a lid and fill with water until the onions are almost entirely under water.
  3. Add 1/2 Cup of Vinegar and 2 TSP of Salt.
  4. Let chill in fridge overnight. If you don’t have that kind of time, the longer you can leave it, the less bite the onion will have!

Main Recipe Day

  1. Once soaked overnight, drain the onions and squeeze slightly to get excess water out then add to large mixing bowl.
  2. Quarter cabbage head and cut away stem. Thinly slice cabbage and cucumber. If you have a mandoline, this would be on the thinnest straight edge.
  3. Cut apples down and discard core. Thinly slice apples. I ended up doing these much smaller than the other ingredients.
  4. In a separate bowl or bottle, mix the remaining ingredients including the 1.5 Cups of Vinegar.
  5. Pour dressing over all ingredients and place in fridge to chill. Recommended you leave overnight in the fridge but a couple of hours will work too. Be sure to mix it around as you will want the entire bowl to get covered in the dressing.

Yields 12 servings per batch. Estimated Weight Watchers Points: 2sp per serving

It’s pretty easy (especially if you DON’T slice the cabbage by hand) but I love a fresh slaw and any excuse to pull out a rarely used kitchen tool! The dressing is also a good option for salads if you’re in the mood to mix it up!

I hope you enjoy this recipe as much as I did creating it!

Cheers!

Taylor Guardino, The Food Lover Gone Southern

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