A bag of slaw mix offers a convenient shortcut in this crisp, wholesome, seasonal salad. The easy vinaigrette is loaded with flavor and can be used in a variety of other salads.
Not many recipes have extended runs on the weekly dinner rotation in our house. The continual need to develop new recipes means the favorites are sometimes overlooked for long stretches.
Exceptions arise when recipes that are genuinely enjoyed by all happen to be quick, easy, and versatile as well. (There’s something to be said about keeping the cook happy too!)
The schedule of a new school year and the arrival of crisp local apples always reminds me of the following salad, in which a medley of flavors and textures provides welcome variety from the typical tossed salad.
For our family, the start of a new school year was, for many years, accompanied by middle and high school cross country meets. Frequently, the meets resulted in a late dinner and not a lot of time to prepare it. I relied on the convenience and fresh taste of the following salad so many times over the years that it became an obvious recipe to share on the blog.
Of course, when I share a recipe, it must have a name. Sometimes, recipes that I’ve made for years remain nameless. When someone asks what’s for dinner, I often merely describe it – “You know, that salad-sort-of-thing with the apples and salted almonds that you really love.” (This was a subtle way of highlighting the parts of a recipe I knew my children would enjoy.)
As I pondered a name for this go-to side dish, and because apples and cabbage are cool weather staples, the name “fall slaw” came to mind. The only problem: This salad is an equally terrific option throughout the winter months.
I liked the rhyming cadence of the name, however, and couldn’t think of something better, so I went with it.
As the first cross country meet of the season approached a few weeks ago (now with some of the Fountain Avenue Kids toeing the line!), I found myself once again adding cabbage to my grocery list. Of course, a bag of coleslaw mix offers a certain convenience that often cannot be ignored. Feel free to use one. (Just check the use-by date for freshness.)
A tip for locals who shop at Lancaster Central Market: At the Stoltzfus Farms stand, they will cut a head of cabbage in half for you. This can be helpful when the heads are especially large or when cooking for one or two. For visual appeal, I like to use red and green cabbage in this salad, and they will put half of each together and sell it as one whole!
To complete the meal, serve the hearty slaw with your choice of protein – chicken, pork, salmon, turkey burgers, and ham all complement nicely.
The wholesome ingredients and lightly tangy dressing have proven to be a popular addition to potluck dinners and holiday buffets alike. The salad pairs beautifully with turkey, and over the years, many readers have reported serving Fall Slaw as a well-received side on their Thanksgiving table.
Don’t miss the advance prep option in the recipe card (no brown apple!), which provides convenience on busy weeknights and holidays alike. And as I discovered with my own family, this recipe has the power to make a fan out of those who are certain they don’t like coleslaw!
Fall Slaw offers a delicious complement to all of these recipes:
- Simple Salmon in Foil and Air Fryer Salmon (with oven option)
- Gruyere Dijon Turkey Burgers
- Slow Roasted Chicken
- Pretzel Fish with Honey Mustard Sauce
- 3-Ingredient Chuck Roast in Foil
- Oven Fried Crispy Drumsticks
- Roasted Turkey Legs or Thighs
- Family Favorite Glazed Meatloaf
- Glazed Pork Chops
- Cheesy Grilled Pulled Pork (or Chicken) Sandwiches
I’d love to know if you try this recipe. Leave a comment, rate it, and don’t forget to tag a photo @fountainavenuekitchen on Instagram and Facebook. Your feedback is always appreciated.
Fall Slaw
Ingredients
For the honey mustard dressing
- ¼ cup (56 ml) extra virgin olive oil
- 2 tablespoons (30 ml) apple cider vinegar
- 1 tablespoon (20 grams) honey
- 1 tablespoon (15 grams) Dijon mustard
- ¼ teaspoon kosher salt and a few turns of the pepper mill
For the slaw
- 1 apple
- 1 (14-ounce) bag coleslaw mix*
- 2 celery stalks, thinly sliced or diced (I include any leaves)
- ⅓ cup dried cranberries
- ⅓ cup crumbled blue cheese** (may substitute feta)
- ⅓ cup chopped Smokehouse almonds (may substitute toasted, slivered almonds, walnuts, pecan, and/or roasted sunflower seeds)
Instructions
- Add the dressing ingredients to a small bowl or jar and whisk or shake until thoroughly blended and emulsified. The dressing may be prepared in advance and stored at room temperature for several hours or refrigerated.
- Core and thinly slice the apple. (You may further cut into matchsticks or dice the apple if preferred.)
- Place the apple, coleslaw, celery, dried cranberries, blue cheese, and almonds in a large bowl. (If you are a fan of the cranberries, cheese, and/or nuts, feel free to use half a cup of these items.)
- Pour the dressing over the salad, and toss to evenly coat. (Tip: I start with about two-thirds of the dressing, toss well, and then add more to taste. Any leftover dressing will keep for 2 weeks or more in the fridge.) Enjoy the salad immediately or cover and refrigerate for several hours.
- Prep ahead tip: If you prefer to prep the salad more than 2-3 hours in advance, place the apples in the bottom of the salad bowl and toss with the dressing. (This will prevent browning.) Then layer the remaining ingredients on top, ending with the nuts, and lightly cover. Refrigerate until ready to eat, and toss before serving. By the next day, any leftover cabbage will wilt slightly, but the slaw will still taste delicious.
Notes
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