Common Questions
What are the best apples for slaw?
Go for crisp, sweet-tart apples that do not turn mushy fast. My favorites are Honeycrisp, Pink Lady, and Granny Smith if you like it more tangy. Softer apples (like McIntosh) tend to break down.
How do I keep apples from browning?
Toss sliced apples with lemon juice (or a splash of apple cider vinegar) as soon as you cut them. Better yet, slice them last and toss immediately with the dressing.
Can I make apple slaw without mayo?
Yes. Swap the mayo for plain Greek yogurt (tangier, higher protein) or go fully non-creamy with an extra 1 to 2 tablespoons olive oil plus an extra squeeze of lemon.
My slaw got watery. How do I fix it?
Two easy saves: drain off the liquid, then add a small handful of fresh shredded cabbage to soak things up. Next time, do the quick cabbage salt step and do not overdress it.
Is this gluten-free?
Yes, as written. Just double-check your Dijon and mayo labels if you are sensitive. If you have celiac disease or are highly sensitive, also watch for cross-contamination and verify any vinegar or additives used by the brand.
Any fun add-ins?
If you want to make it feel a little extra, add a handful of toasted pecans or sunflower seeds for crunch, dried cranberries for sweet-tart vibes, a handful of chopped parsley for freshness, or a pinch of red pepper flakes for heat. Red cabbage works too, or do a half-and-half mix for color.
