You know those magical side dish recipes that blow you away so much you continue to make them again and again, despite the fear you may get sick of them… but somehow you never do? That’s this carrot and apple slaw for me right now. I began making it a few months ago when I first bought the viral cheese and veggie gater back in September and cannot tell you how many times it’s appeared on my plate for lunch or dinner ever since. And now that the weather is warming up and summer salad season is nearly upon us, I don’t see my love for this cold, crisp carrot and apple slaw dissipating anytime soon.
This carrot and apple slaw is a wonderful alternative to your average mayo-based cabbage slaw as it’s brighter and more nutrient dense and pairs so darn well with so many different kinds of protein. Perhaps the best part for me personally is how well this carrot and apple slaw holds up as leftovers. I love making the slaw for dinner, knowing I’ll have more awaiting me in the fridge the next day for lunch and it will taste just as good as it did when I first prepared it. The carrots hold their crispness perfectly and the snappy, vinegary flavor makes the apple carrot slaw taste fresh and vibrant every time.
And for those of you like me who hate dirtying dishes, I have wonderful news for you! Once you make this recipe one time (yes, ONCE), I promise you’ll never need to measure the ingredients again. It’s the kind of recipe that’s super forgiving and tastes even better when you trust yourself to slightly alter the amount of each ingredient used to your personal preferences. In the carrot slaw recipe below, I’m conservative with my recommendations on the cilantro, mint, salt and red wine vinegar only because I didn’t want anything to be too overpowering so be sure to taste and add more if you prefer. I personally LOVE tons of cilantro (I truly cannot get enough) and lots of mint makes my heart sing, but you do you!
What Is A Carrot And Apple Slaw
Traditionally, slaw recipes are typically made with raw chopped or shredded cabbage and often include some kind of a mayonnaise-based dressing. This carrot slaw is quite different, as it is made with sweet, juicy apples, crunchy carrots, fresh cilantro, zippy red wine vinegar and refreshing mint. It’s as healthy as it is beautiful and colorful and makes a wonderful side dish that’s incredibly easy to prepare. The taste is incredibly refreshing thanks to the combination of fresh mint leaves and sweet shredded apple, and fresh and vibrant thanks to the crisp carrots and fresh cilantro.
How to Make Apple and Carrot Slaw
Ingredients
- Carrots (You may peel the carrots or not — I typically do not to save time. Carrots were peeled for the sake of aesthetics in this post though!)
- Apples (I highly recommend using Honeycrisp apples in this recipes, but I have also enjoyed it with Pink Lady and even Granny Smith apples if you prefer tart apples)
- Cilantro (Fresh only, please! Dried cilantro will not yield the same flavor at all.)
- Mint (The key to giving this carrot salad its uniquely refreshing flavor, however, if mint isn’t your thing, you may swap this for parsley and it will still be fabulous)
- Red Wine Vinegar (I’d stick to red wine vinegar in this recipe, not another option like apple cider vinegar, as I haven’t made any swaps I’ve liked as much as red wine vinegar)
- Salt
Instructions
To make this carrot apple slaw recipe, simply follow the steps listed below.
Step 1
Shred carrots and apple and place into a large bowl. I prefer using the large shredding blade on my rotary grater to make this step a breeze. I truly cannot recommend that handy little kitchen tool enough and use it multiple times a week! (Important note: Make sure you use shredded carrots and apples in this recipe, not grated carrots and apples, as they’ll be too mushy and not nearly as crisp and crunchy.)
Step 2
Add fresh cilantro, mint, green onions, red wine vinegar and salt. Toss many times to combine all ingredients.
Step 3
Taste and add additional salt, red wine vinegar, cilantro or mint if desired. In this carrot and apple slaw recipe, I’m conservative with my recommendations on the cilantro, mint, salt and red wine vinegar only because I didn’t want anything to be too overpowering so be sure to taste and add more if you prefer. I personally LOVE tons of cilantro (I truly cannot get enough) and lots of mint makes my heart sing, but you do you! This recipe is meant to be super forgiving and flexible.
Step 4
Serve and enjoy!
Carrot and Apple Slaw Recipe
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Carrot and Apple Slaw
Description
An easy and deliciously vibrant recipe for carrot and apple slaw, this no mayo carrot slaw recipe is crisp, fresh and slightly sweet. It also pairs perfectly with a variety of different proteins, making it the the perfect simple side dish for your next meal.
Ingredients
- 5 carrots
- 2 large apples
- 1/2 bunch fresh cilantro, chopped
- 1/4 cup chopped fresh mint
- 1/4 cup chopped green onions
- 2 tablespoons red wine vinegar (plus more to taste, if preferred)
- 1/2 teaspoon salt (plus more to taste, if preferred)
Instructions
- Shred carrots and apple and place into a large bowl. (I prefer using the large shredding blade on my rotary grater to make this step a breeze.)
- Add fresh cilantro, mint, green onions, red wine vinegar and salt. Toss many times to combine all ingredients.
- Taste and add additional salt, red wine vinegar, cilantro and mint if desired. This recipe is meant to be flexible, so adjust the ingredients and add more of what you LOVE! (See note below.)
- Serve and enjoy!
Notes
In this carrot and apple slaw recipe, I’m conservative with my recommendations on the cilantro, mint, salt and red wine vinegar only because I didn’t want anything to be too overpowering so be sure to taste and add more if you prefer. I personally LOVE tons of cilantro (I truly cannot get enough) and lots of mint makes my heart sing, but you do you!
I hope you absolutely love this recipe and find yourself making it on repeat as much as I do. It’s truly been so helpful for me to have on hand at lunchtime during busy weekdays. Enjoyyy!
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When you say ‘leftovers’ do you know how long it works as leftovers? I’m sure it doesn’t last long for you 😉 but say if I want to make it for meal prep on Sunday, and I want it to last for my work lunches through Thursday? Thoughts?