Coleslaw with Apple and Yogurt Dressing

Nice and easy. I added crispy French fried onions as garnish!

• deirdreb

• Seattle

• 2/24/2021

This is a nice tasty recipe, no mods needed. That said, I used a bag of coleslaw mix for the red+green cabbages and shredded carrots to make it faster. Substituted apple cider vinegar for the white vinegar. Tastes great, needs no sweetener to my taste as I prefer more savory coleslaw.

• raziegler

• Austin, TX

• 9/21/2019

I make this slaw often, and it is always a hit. Pairs perfectly with spicy BBQ ribs or pulled pork!

• heidichef

• Olympia, WA

• 6/8/2018

I made this dressing the day before and let it get thick in the fridge. I also used apple cider vinegar, and added whole celery seeds to it. By thickening it up overnight, it didn't make the salad soggy. Good recipe!

• sweetrobins

• Alpine, CA

• 4/17/2017

This was excellent, got great reviews from guests.

• paxi

• Finland

• 9/9/2015

A good recipe for groups and vegetarians. IMO needs some sweet added to cut too tart taste. Will add some honey or brown sugar next time....

• kerr12

• Illinois

• 6/8/2015

很好的和一个伟大的使用西兰花茎。我使用d just broccoli stems and carrots - no standard cole slaw mix - and the other ingredients. I had shredded the broccoli and carrots a day or two before I got around to putting the slaw together and my husband complained that it stunk (and it did), however, once I added the dressing and the apple, the stench disappeared and even my husband ate it with relish. I used apple cider vinegar and gave an extra spritz of lemon juice to the sliced apples. That prevented any browning and the slaw was good for a few days. Would go well with pulled pork.

• LindaS2525147

• Bayside, NY

• 1/1/2014

I bought everything needed. Got ready start the slaw and the internet decided not to work. So.... I made it the best I could from memory. It turned out pretty good. The next time I actually followed the recipe. It also was good. I liked my "wing-n-it" version better. Increased the lemon juice, changed white vinegar to apple cider vinegar, increased the apple, and added 1 packet of fake sugar. There were no complaints either time.

• JAMPurple

• Kentuckyana

• 8/18/2013

As suggested, used apple cider vinegar in place of white vinegar. Didn't have scallions so used a little chopped red onion and it did not overpower. The first time I made this, I mistakenly opened a carton of peach Greek yogurt and discovered this when I got to the bottom of the container. I threw it in anyway. Second time I made, I used the plain yogurt. The little bit of sweetness from first mistake produced a more balanced slaw - just seemed to cut the acidity in the right amount so will try that again.

• jenesaisroux

• New Britain, CT

• 7/11/2013

It was very tasty and so much fun to make. I do agree with the past comments of replacing the white vinegar with apple cider vinegar.

• ShyKneeHighKnee

• Long Island, NY

• 1/2/2013

amazingly awesome! I would recommend cutting the white vinegar in half or substituting for apple cider vinegar. I also added diced fesh blueberries and nectarines

• wisdomsoul

• Phoenix, Az.

• 8/18/2012

I don't know why chefs use white vinegar in dressings, much less in recipes. It is astringent and nasty and only suitable for cleaning windows and shower heads. A good vinegar for cole slaw is apple cider vinegar, or lacking that, white wine vinegar. I know distilled white vinegar is inexpensive, but please you are chefs. Use better ingredients and leave the rest to the cleaning crew.

• The_Brigadier

• West Texas

• 8/2/2012

It was boring. Lacked flavor and zest. Thank god the ribs were good.

• Anonymous

• 8/2/2012

This is good. tangy. healthy

• Anonymous

• EGR Michigan

• 8/1/2012

We had this yesterday - made almost as written, left out carrot and used regular yogurt. I halved the recipe for 4, but still had lots left over. We all liked it - I think the yogurt made the dressing taste lighter, and everyone liked the addition of apple. Good cook out salad.

• ptdeane

• Rochester, NY

• 7/2/2012