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Crunchy Apple Slaw with Walnuts (No-Mayo!)

This zippy apple slaw is delicious in sandwiches and is the perfect side dish to meats and sausages, including these Pork Medallions in Apple Cider Sauce! A touch of rutabaga, kohlrabi or turnip provides a hint of cabbage flavor and a firm texture that balances out the tart sweetness of the apple. Toasted walnuts give the slaw a nutty crunch while chives lend a sweet oniony bite (you can swap out the chives for scallions).
Prep Time10 mins
Total Time10 mins
Course: Salad
Cuisine: American
Keyword: apple slaw recipe, green apple slaw, no mayo apple slaw
Servings: 4 -6 people


  • 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)
  • cup toasted, chopped walnuts
  • 2 tablespoons chopped chives


  • 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.  


Do Ahead: The apple slaw can be refrigerated for up to 2 hours before serving. Leftovers can be stored in an airtight container for 1 day, although the slaw may darken and soften slightly. 
  • 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!