Salad: United States – Vermont / New England – Vermont Maple Apple Slaw

Serving Size: 4

Approximate Time

Prep 20 min

Cook 0 min

Additional 1 hr

Total 1 hr 20 min

Ingredients

- 4 cups (280 g) green cabbage, shredded
- 2 cups (140 g) red cabbage, shredded
- 2 medium (about 10 oz / 280 g) apples (McIntosh, Cortland, or Honeycrisp), cored and julienned
- 1 cup (110 g) carrots, shredded or julienned
- 1/2 small red onion, thinly sliced (about 1/4 cup / 40 g)
- 1/2 cup (60 g) celery, thinly sliced
- 1/2 cup (60 g) toasted walnuts, coarsely chopped
- 1/2 cup (45 g) shredded sharp Vermont cheddar (optional)
- 1/3 cup (80 ml) mayonnaise
- 3 tbsp (45 ml) pure Vermont maple syrup
- 2 tbsp (30 ml) apple cider vinegar
- 1 tsp (5 ml) Dijon mustard
- 1 tbsp (15 ml) fresh lemon juice
- 1 tbsp (15 ml) extra-virgin olive oil
- 1/2 tsp (2.5 g) kosher salt, plus more to taste
- 1/4 tsp (1 g) freshly ground black pepper
- 2 tbsp (8 g) fresh parsley, chopped (optional, for garnish)

Instructions

Short Description:
A crisp, bright slaw of shredded cabbage and julienned Vermont apples dressed in a tangy maple-mustard dressing and finished with toasted walnuts and optional Vermont cheddar. Light, slightly sweet, and perfect as a picnic or barbecue salad.

Regional Notes:
This Vermont version uses pure Vermont maple syrup as the primary sweetener in the dressing and highlights locally grown apples (such as McIntosh, Cortland, or Honeycrisp). The maple-forward dressing and the optional sharp Vermont cheddar distinguish it from more generic apple coleslaws.

1. Prepare the vegetables and fruit: shred the green and red cabbage, julienne the apples and carrots, thinly slice the red onion and celery. Place all in a large mixing bowl and toss to combine.
2. Make the dressing: in a small bowl or jar whisk together the mayonnaise, Vermont maple syrup, apple cider vinegar, Dijon mustard, lemon juice, olive oil, salt, and pepper until smooth and emulsified.
3. Toss the slaw: pour about two-thirds of the dressing over the cabbage-apple mixture and toss thoroughly to coat. Add more dressing as needed to reach your preferred level of coating.
4. Chill to meld flavors: cover and refrigerate the slaw for at least 15–30 minutes (up to 2 hours) to let the maple and vinegar flavors marry and the apples to slightly soften.
5. Finish and serve: just before serving, fold in the toasted walnuts and, if using, the shredded Vermont cheddar. Taste and adjust seasoning with additional salt, pepper, or a splash of lemon juice if desired. Garnish with chopped parsley.
6. Serving suggestion: serve cold as a salad course or side dish alongside grilled pork, roasted chicken, or sandwiches. Leftovers keep well refrigerated for up to 2 days; stir before serving.