I’ve discovered that the key to an unforgettable slaw lies not just in its crisp textures, but in the subtle interplay of sweet and tangy notes that dance across the palate. This particular combination of cabbage and Granny Smith apples, dressed in maple-dijon vinaigrette, elevates the humble side dish into something quietly sophisticated.
While I appreciate traditional cole slaw, I find myself returning to this refined variation time after time, drawn by its nuanced flavors and elegant simplicity. Let me share with you the precise method that transforms these everyday ingredients into something rather extraordinary.
Recipe
Maple-Dijon Cabbage and Apple Slaw combines crisp vegetables and tart fruits in a naturally sweet and tangy dressing that creates a refreshing vegan side dish. The contrast between the crunchy cabbage, bright apples, and earthy pumpkin seeds delivers a satisfying texture while keeping the dish light and healthy.
This simple yet sophisticated slaw works perfectly for casual gatherings, picnics, or formal dinner parties. The maple-dijon vinaigrette adds depth without overwhelming the fresh ingredients, allowing each component to shine through while creating a cohesive flavor profile that improves as it sits.
- 1 medium green cabbage, finely shredded
- 2 Granny Smith apples, julienned
- 2 carrots, julienned
- 1/2 red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 3 tablespoons pure maple syrup
- 2 tablespoons dijon mustard
- 1/4 cup apple cider vinegar
- 1/3 cup extra virgin olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/2 cup toasted pumpkin seeds
In a large mixing bowl, combine the shredded cabbage, julienned apples, carrots, and red onion. Whisk together maple syrup, dijon mustard, apple cider vinegar, olive oil, salt, and pepper in a separate small bowl until well combined. Pour the dressing over the vegetable mixture and toss thoroughly.
Add the chopped parsley and toasted pumpkin seeds, toss again, and let the slaw rest for at least 15 minutes before serving to allow the flavors to develop.
To prevent browning, julienne the apples immediately before mixing or toss them in lemon juice if preparing in advance. The slaw can be made up to 24 hours ahead and stored in an airtight container in the refrigerator, but add the pumpkin seeds just before serving to maintain their crunch.
If the slaw becomes dry after storing, refresh it with a light drizzle of olive oil and apple cider vinegar, and toss again before serving.
Step-By-Step Cooking Instructions
You’ll want to begin by preparing all your fresh vegetables and fruits, carefully shredding the cabbage and julienning the apples and carrots to uniform sizes.
Next, you’ll create your maple-dijon vinaigrette by whisking together the maple syrup, mustard, vinegar, and oil until perfectly emulsified.
Finally, you’ll toss your prepared vegetables with the dressing, incorporate the fresh herbs and toasted pumpkin seeds, and allow the slaw to rest for 15 minutes, letting the bright flavors develop and meld together.
Step 1. Prep Fresh Vegetables First
Fresh, crisp vegetables form the foundation of this elegant slaw, and proper preparation is essential for achieving the ideal texture.
Begin by finely shredding your green cabbage into uniform, delicate ribbons, ensuring each piece is thin enough to absorb the vinaigrette.
Next, julienne your Granny Smith apples and carrots into precise matchsticks of equal length, approximately 2-3 inches long.
Turn your attention to the red onion, slicing it paper-thin to provide subtle bite without overwhelming the dish.
You’ll want to chop your parsley just before mixing to preserve its vibrant color and fresh flavor.
Remember to toast your pumpkin seeds in advance until they’re golden and fragrant, then set them aside to cool completely.
Step 2. Make Maple-Dijon Vinaigrette Dressing
With your vegetables precisely cut and arranged, the next element calls for a perfectly balanced vinaigrette that will transform these raw ingredients into a cohesive dish.
In a small mixing bowl, start by whisking together the pure maple syrup and dijon mustard until they’re smoothly incorporated.
Add the apple cider vinegar and whisk continuously while slowly drizzling in the extra virgin olive oil – this technique ensures proper emulsification.
Season your vinaigrette with sea salt and freshly ground black pepper, tasting as you go to achieve the perfect balance of sweet, tangy, and savory notes.
You’ll know the dressing is ready when it’s silky smooth and coats the back of a spoon.
Don’t add it to your vegetables just yet; let it rest briefly to allow the flavors to harmonize.
Step 3. Combine Vegetables With Dressing
The artful assembly of this vibrant slaw begins with drizzling the maple-dijon vinaigrette over your prepared vegetables in a spacious mixing bowl.
Using gentle, yet thorough folding motions, ensure each shred of cabbage, julienned apple, and carrot is evenly coated with the dressing. You’ll notice how the vinaigrette’s amber hue transforms your ingredients, creating a harmonious blend of colors and textures.
Next, incorporate the fresh parsley, allowing its bright notes to complement the maple-dijon flavors.
Finally, scatter the toasted pumpkin seeds across the top, folding them in carefully to maintain their delicate crunch.
Let your slaw rest for 15 minutes before serving, giving the vegetables time to slightly soften while absorbing the vinaigrette’s nuanced flavors.
Step 4. Add Seeds and Herbs
Once your vegetables are thoroughly dressed, delicately scatter the chopped parsley across the slaw, allowing its bright verdant specks to create an eye-catching contrast against the pale cabbage. The fresh herbs will infuse the dish with their aromatic essence while adding a subtle peppery note that complements the maple-dijon vinaigrette.
Next, sprinkle the toasted pumpkin seeds over the mixture, ensuring they’re evenly distributed throughout. You’ll want to add these just before serving to preserve their delightful crunch.
As a finishing touch, give the slaw one final gentle toss to incorporate the seeds and herbs. Let the mixture rest for 15 minutes, allowing the flavors to meld while maintaining the vegetables’ signature crispness.
Step 5. Let Marinate Before Serving
After combining all ingredients, allow your vibrant slaw to rest undisturbed for at least 15 minutes, enabling the maple-dijon vinaigrette to penetrate the crisp vegetables while maintaining their signature crunch.
During this crucial marination period, you’ll notice the cabbage beginning to soften slightly as it absorbs the sweet-tangy dressing, while the apples and carrots retain their fresh bite.
If you’re planning to serve the slaw later, you can refrigerate it for up to 24 hours, though you’ll want to hold off on adding the pumpkin seeds until just before presentation.
Should the slaw appear dry after extended refrigeration, simply revive it with a light drizzle of olive oil and apple cider vinegar, then toss gently to redistribute the dressing.
Why I Love This Dish
While many slaws feel heavy and overdressed, I’m drawn to this recipe’s perfect balance of crisp textures and bright flavors. The interplay between sweet maple syrup and tangy Dijon creates a sophisticated dressing that elevates humble cabbage into something extraordinary.
I particularly love how the Granny Smith apples add both tartness and crunch, while the pumpkin seeds introduce a delightful nutty dimension.
What truly sets this slaw apart is its versatility. I’ll serve it alongside grilled meats for casual weekend gatherings, pack it for lunch with protein, or present it at formal dinner parties.
Best of all, it’s a reliable make-ahead dish that maintains its integrity – the vegetables stay crisp, and the flavors deepen beautifully over time.
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