Are you a fan a coleslaw like I am? I thought it would be fun to try a seasonal version of it—with apples and some extra carrots added in. And I made it the super-easy way—I used a 16-ounce bag of coleslaw mix and I used pre-shredded carrots on top of that! It sure can’t get any easier than that, right?
I really like the mayo-vinegar dressing in this, and love how the chopped apples and carrots give this slaw a light sweetness! This would be a great side dish for any autumn meal, including Thanksgiving! And it’s so easy to prepare, you can have it made in no time and just refrigerate until you’re ready to serve it.
APPLE-CARROT COLESLAW by NancyC
Makes about 10 servings
3/4 cup mayonnaise
2 Tablespoons granulated sugar
1 Tablespoon white vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
7 1/2 cups shredded cabbage (use a 16-ounce bag of coleslaw mix or 1 large head of cabbage)
2 medium or large red apples, finely diced
3/4 cup shredded carrots (you can use pre-shredded carrots if you want)
In a medium size bowl, blend the mayonnaise, sugar, vinegar, salt, and pepper; set aside.
In a large bowl, add the shredded cabbage, diced apples, and shredded carrots; toss to evenly combine ingredients.
Pour the mayonnaise mixture over the cabbage mixture and toss until everything is coated. Cover and refrigerate until ready to serve.
Recipe from NancyC | nancy-c.com
This coleslaw is a new favorite autumn side dish for me! What are some of your favorites?