This recipe is sponsored by Envy™ apples. All opinions are 100% my own.
This sweet and sour Ginger Apple Slaw stars fresh apples, crunchy cashews, rich balsamic vinegar, and creamy avocado with a little ginger kick!
This vinegar-based apple slaw recipe is light, crisp, and perfect alongside your next veggie burger or as a topping for your dream vegan taco.
Coleslaw is such a quintessential warm-weather dish. I love how many ways you can serve it up beyond the goopy, mayo-heavy slaw that I grew up eating.
Not that I don’t appreciate a good mayo-based slaw from time to time. But when you want something a little less heavy, a vinegar coleslaw recipe like this one is just the ticket.
Grab the recipe at the bottom of this post and check out the video to see how simple it is to make.
If you’re in the Atlanta area, you can also learn to make this slaw and a collection of other amazing Envy™ apple recipes at the Publix Aprons Cooking School on September 28th!
Ginger Apple Slaw
The recipe works best with crisp, sweet Envy™ apples. That’s because Envy™ apples don’t turn brown as quickly as conventional apples.
About Envy™ Apples
Don’t worry — Envy™ apples aren’t genetically modified. They are cross-bred to have a high citric acid (vitamin C) content, which is what keeps them from browning. You know how tossing apple slices in something acidic, like lemon juice, slows browning? High vitamin C content works the same way.
Envy™ apples are a hybrid of Braeburn and Royal Gala apples, and they grow in Washington state and in New Zealand. I found mine at Publix here in Atlanta. You can also find them at Whole Foods, Walmart, Market 5 one 5, Central Market, Raley’s, King Soopers, IGA, Wegmans and more. Their site has a store locator you can use to find them, if you need help tracking them down.
Making the Apple Slaw
To make your slaw, start by chopping the fruits and veggies. Mince the apple, ginger, and onion. I like to save time mincing ginger by doing it in the food processor instead of by hand.
To save even more time on this recipe, I used bagged, shredded cabbage instead of shredding it by hand. You can find shredded cabbage (or bagged coleslaw) in the produce section of most grocery stores. It’s OK if the one you find contains some shredded carrots – they won’t hurt a thing!
Once you have your fruits and veggies prepped, just toss them together, and chill for 10 minutes before serving. You can serve this right away, but that chilling time gives the flavors a chance to meld a bit before you serve.
If you’re planning to serve this today, this is when you want to slice the avocado. You want to add the avocado and cashews just before serving, so the avocado doesn’t brown and the cashews stay crunchy.
Apple Slaw Make-Ahead & Storage Tips
You can make this slaw up to a day ahead — it will keep for up to three days in the fridge in an airtight container.
If you are making it in advance, don’t add the avocado and cashews until you’re ready to serve.
Making this to bring to a party? I suggest tossing in the avocado at home, but add the cashews when you arrive. The crunchy cashews add such nice texture to the slaw, but they will soften as they sit in the dressing.
While I do like the texture of the cashews in this recipe, it’s fine to eat leftovers where the cashews have softened. The crunchy cabbage and apple are still lovely, and the soft cashews that have soaked in the dressing are nice in a whole different way.
More Apple Recipes
Need some more apple inspiration for those Envy™ apples? I’ve got you.
Ginger Apple Slaw
- 2 cups bagged coleslaw – or shredded cabbage
- 1 Envy™ apple – diced fine
- 1 tablespoon minced ginger
- 1/4 cup minced red onion
- 3 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 1 Haas avocado
- 1/2 cup roasted, salted cashews
- Combine all of your ingredients in a large bowl except for the avocado and cashews. Toss to combine everything really well. You can do this step up to a day in advance. If you do, don’t chop that avocado until you’re ready to toss it in and serve (see step 2).
- Refrigerate the slaw for at least 10 minutes before serving. Chop the avocado and toss it into the slaw, along with the cashews, just before you serve.