Ingredients
Dressing
- 2/3 cup mayonnaise
- 2 1/2 tablespoons apple cider vinegar
- 2 tablespoons granulated sugar
- 3/4 teaspoon celery seed
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dry mustard (optional)
Coleslaw and Add-ins
- 1 Gala apple, shredded
- 1 bag tri-color coleslaw mix (14 to 16 ounces)
- 1 bunch green onions, thinly sliced
Instructions
- Make the dressing: In a large bowl, whisk together the mayonnaise, apple cider vinegar, sugar, celery seed, kosher salt, black pepper, and dry mustard (if using) until the mixture is smooth and creamy.
- Add the shredded apple: Stir the shredded Gala apple into the dressing and toss well to ensure the apple is fully coated with the tangy dressing, enhancing its flavor and preventing browning.
- Combine the coleslaw mix and green onions: Add the tri-color coleslaw mix along with the thinly sliced green onions to the bowl. Toss everything together thoroughly until the vegetables are evenly coated with the dressing.
- Chill and serve: For best flavor, refrigerate the coleslaw for 10 to 15 minutes before serving to allow the flavors to meld. This coleslaw is best enjoyed the day it’s made but can be stored in the refrigerator for up to 2 days.
Notes
- Shredding the apple fresh adds a crisp texture and freshness to the slaw.
- Dry mustard is optional but adds a subtle depth of flavor to the dressing.
- For a lower sugar version, reduce the granulated sugar or substitute with a natural sweetener like honey or maple syrup.
- Use tri-color coleslaw mix for a colorful and visually appealing salad.
- Best eaten within 2 days to maintain freshness and texture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
