Salad: Canada – Ontario (Central Canada) – Ontario Apple Slaw

Serving Size: 6

Approximate Time

Prep 25 min

Cook 0 min

Additional 30 min

Total 50 min

Ingredients

- 6 cups (480 g) shredded green and red cabbage (about 1 small head total)
- 2 medium Ontario apples (Honeycrisp, McIntosh, or Cortland), cored and julienned, about 12 oz (340 g) total
- 2 medium carrots, peeled and grated, about 6 oz (170 g)
- 2 stalks celery, thinly sliced, about 3 oz (85 g)
- 3 green onions (scallions), thinly sliced, about 2 oz (55 g)
- 2 tbsp (8 g) chopped fresh parsley
- 1/4 cup (30 g) toasted pumpkin seeds (pepitas) or sunflower seeds, optional
- 1/2 cup (120 ml) mayonnaise
- 1/4 cup (60 ml) plain Greek yogurt (or sour cream)
- 1/4 cup (60 ml) Ontario apple cider vinegar
- 2 tbsp (30 ml) maple syrup or honey (use local if available)
- 1 tbsp (15 ml) Dijon mustard
- 1/2 tsp (2.5 ml) celery seed, optional
- 1/2 tsp (2.5 ml) kosher salt, adjust to taste
- 1/4 tsp (1.25 ml) freshly ground black pepper, adjust to taste
- 1 tsp (5 ml) lemon juice, optional, to brighten if needed

Instructions

Short Description:
A crisp, sweet-tangy slaw featuring Ontario apples and shredded cabbage dressed in a creamy apple cider vinaigrette for a bright regional flavor. Serve chilled as a refreshing salad or side.

Regional Notes:
This Ontario variation highlights locally grown apples (Honeycrisp, McIntosh, or Cortland) and uses apple cider vinegar for a distinctive sweet-and-tangy profile common in Central Canada. A touch of Ontario maple syrup or local honey balances the acidity and reinforces its regional character.

1. In a very large bowl, combine the shredded cabbage, julienned apples, grated carrots, sliced celery, sliced green onions, and chopped parsley. Toss to mix evenly.
2. In a separate medium bowl or mason jar, whisk together the mayonnaise, Greek yogurt, apple cider vinegar, maple syrup (or honey), Dijon mustard, celery seed (if using), salt, and pepper until smooth and emulsified.
3. Pour the dressing over the cabbage-apple mixture and toss thoroughly to coat all ingredients. If using, fold in the toasted pumpkin seeds or sunflower seeds.
4. Taste and adjust seasoning with additional salt, pepper, or lemon juice for brightness. For best flavor, cover and chill the slaw for at least 30 minutes to let the dressing meld and the apples soften slightly.
5. Before serving, give the slaw a final toss and sprinkle with a few extra toasted seeds or a bit more chopped parsley for garnish. Serve cold as a salad or side dish.