Fresh Apple Slaw with Carrots, Parsley & Tangy Dressing
Looking for a vibrant, crunchy side dish that’s both refreshing and easy to make? This Fresh Apple Slaw with Carrots, Parsley & Tangy Dressing is a colorful salad that pairs sweet and savory flavors with just the right amount of zing. It’s a perfect addition to picnics, potlucks, or weeknight meals, and best of all, you don’t need any special skills to prepare it.
Whether you're a beginner cook or just need a reliable go-to slaw, this recipe has it all: crisp apples, crunchy carrots, herbaceous parsley, and a simple tangy vinaigrette that ties everything together. It’s naturally vegetarian, gluten-free, and comes together in under 20 minutes.
Why You’ll Love This Apple Slaw
- Bright, fresh ingredients with great texture and flavor
- Quick to prepare – ready in 15–20 minutes
- Perfect side dish for grilled meats, sandwiches, or burgers
- Easy to customize and scale for groups
- No mayo or heavy cream – just a clean, tangy dressing
Ingredients You’ll Need
- 2 medium apples (red or green), thinly sliced or julienned
- 1 ½ cups carrots, shredded or julienned
- ½ red onion, thinly sliced
- ¼ cup fresh parsley, chopped
- ¼ cup dried cranberries (optional, for a touch of sweetness)
For the Tangy Dressing:
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon honey or maple syrup
- ¼ cup extra virgin olive oil
- Salt and black pepper to taste
How to Make Fresh Apple Slaw
- Prep the produce: Slice the apples and red onion, shred the carrots, and chop the parsley. If using a mandoline or food processor, the prep goes even faster.
- Make the dressing: In a small bowl, whisk together apple cider vinegar, mustard, honey, olive oil, salt, and pepper until well combined.
- Combine the ingredients: In a large bowl, toss the apples, carrots, red onion, cranberries (if using), and parsley.
- Add the dressing: Pour the dressing over the slaw and toss until everything is evenly coated.
- Serve: Serve immediately or refrigerate for 15 minutes before serving to let the flavors meld.
Tips for Best Results
- Choose firm, crisp apples like Honeycrisp or Granny Smith for the best texture.
- If you don’t like raw red onion, soak the slices in cold water for 10 minutes to mellow the flavor.
- Double the recipe for larger gatherings or meal prep.
- Add sunflower seeds, walnuts, or pumpkin seeds for extra crunch.
- For extra sweetness, use dried cherries or raisins instead of cranberries.
Make-Ahead and Storage
- You can make the dressing up to 3 days in advance and store it in the fridge.
- The slaw can be made 1–2 hours before serving. Keep it chilled and toss again before serving.
- Leftovers keep well in an airtight container in the fridge for up to 2 days.
- Do not freeze; fresh apples and carrots lose texture after thawing.
Variations You Can Try
- Use green apples for a tart version or red apples for more sweetness.
- Add finely shredded cabbage to create a hybrid coleslaw.
- Include a tablespoon of Greek yogurt in the dressing for added creaminess.
- Mix in fresh mint or basil for a twist on flavor.
Frequently Asked Questions (FAQ)
Can I make this slaw ahead of time?
Yes. It’s best served within a few hours, but you can prepare the ingredients and dressing separately and mix them when ready to serve.
What apples work best?
Crisp apples like Honeycrisp, Fuji, or Granny Smith are ideal. Avoid soft varieties like Red Delicious.
Is this slaw vegan?
It is vegan if you use maple syrup instead of honey in the dressing.
Can I use bottled dressing?
You can, but a homemade vinaigrette offers the freshest flavor and control over ingredients.
Final Thoughts
This Fresh Apple Slaw with Carrots, Parsley & Tangy Dressing is a bright and crunchy salad that adds color and nutrition to any plate. It’s quick to make, endlessly adaptable, and perfect for home cooks of any skill level. Serve it with grilled chicken, burgers, sandwiches, or enjoy it as a healthy standalone dish. It’s a simple recipe that delivers big on flavor and presentation.