This bright and crunchy no-mayo apple slaw recipe is the perfect side dish to pork, chicken and sausages, and it’s also delicious in sandwiches! You've got to try it with these Pork Medallions with Apple Cider Pan Sauce.
Green apple slaw ingredients:
- A Granny Smith apple gives this slaw tart sweetness (and won’t brown as quickly as other apple varieties).
- Grated rutabaga, kohlrabi or turnip is the secret ingredient, providing a hint of cabbage flavor and a firm texture that balances out the sweet juiciness of the apple.
- Toasted walnuts provide nutty crunch while chives give the slaw a sweet oniony bite (you can swap the chives for scallions).
- An easy lemon-garlic vinaigrette ties everything together.
How to make apple slaw:
- Make the lemon vinaigrette right in the bottom of the serving bowl. Whisk together lemon juice, garlic, a pinch of red pepper flakes and olive oil. Season with salt and pepper.
- Shred or julienne the green apple and rutabaga (or turnip or kohlrabi) using the julienne blade of a microplane, a food processor or a box grater.
- Toss the shredded apple and rutabaga with the dressing.
- Fold in toasted chopped walnuts and chives, and season with salt and pepper.
How to serve the slaw
Serve this slaw alongside roasted pork, chicken or sausages - I especially love it over these Pork Medallions with Apples & Onions (see below). It's also fantastic in sandwiches and tucked inside cheddar grilled cheese.
FAQs
Coleslaw is made with primarily cabbage, while slaw can be made with any shredded raw vegetables (in this case rutabaga or kohlrabi and apples!).
Granny Smith apples work best in slaw, as they retain their crunchy texture in the dressing and won’t brown as quickly as other varieties.
The apple slaw can be refrigerated for up to 2 hours before serving. Leftovers can be stored tightly for 1 day, although the slaw may darken and soften slightly.
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Other apple recipes to try:
- Butternut Squash & Apple Salad with Goat Cheese
- Easy Apple Cinnamon Galette
- Healthier Gluten Free Apple Crisp
- Apple Skillet Cobbler
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Crunchy Apple Slaw with Walnuts (No-Mayo!)
Ingredients
- 2 tablespoons fresh lemon juice
- 1 garlic clove, minced
- Pinch red pepper flakes
- Salt and freshly ground black pepper
- 3 tablespoons extra virgin olive oil
- ½ medium rutabaga, kohlrabi or turnip, peeled
- 1 tart green apple, cored (unpeeled)
- ⅓ cup toasted, chopped walnuts
- 2 tablespoons chopped chives
Instructions
- In a large bowl, whisk together the lemon juice, garlic, red pepper flakes and a pinch of salt and pepper. Whisk in the extra virgin olive oil.
- Julienne the apple and rutabaga using a mandoline (or sharp knife), or shred them in a food processor using a shredding disc (or you could use a box grater). Add them to the bowl with the dressing, and toss to coat. Fold in the walnuts and chives. Taste and season with salt and pepper, as needed.
Notes
- I prefer using a Granny Smith apple in this slaw, as it will retain its crunchy texture in the dressing and won’t brown as quickly as other varieties. However, you can use any crisp-tart variety you prefer, such as Honeycrisp or Fuji.
- Serve this apple slaw over these Pork Medallions in Apple Cider Sauce!
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