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Apple Slaw Recipe

Apple Slaw

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (41)

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Average Rating:

Total Reviews: 41

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  • on January 01, 2012

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    I read this recipe from a book I have and decided I wanted to try it. Then today I was looking at reviews and got a little worried about so much negative feedback.... Glad I decided to try it anyway, it's delicious! The online recipe calls for 8oz of cabbage though and I used 14 like my book says. Also, 3 apples could be cut down to a little over one and if you buy the coleslaw mix it already has green onions in it so that's not necessary either.

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  • on August 08, 2010

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    Wanted to make this for a pot luck luncheon and thank goodness I prepared it for my family first. It was terrible. Don't know whether or not it had been tested; but had it - the salad would never have made it to print. 3 TBS of Vinegar seems like way too much and so does 3 apples I did adjust it some w/only 2 apples; but still the sour taste. Thumbs down

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  • on June 27, 2010

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    I made this just today, and my family loved it. However, I do think there are some problems with the orginial recipe, which is why I just adjusted it without even trying it first as it was written.

    The major key, I think, is using a larger serving of colesaw mix (the cabbage and carrot. I used a 14 oz bag instead of an 8 oz. I kept the measurements for everything else the same.

    I *did* use only two green apples, instead of three. I tried one, had my family take a bite and figured out it wasn't "applely" enough. So I cut up another. Three, I think, would have been way too much even with the added coleslaw mix.

    I also substituted Splenda for the sugar (same measurement, though, and I used OIkos greek yogurt (fat free instead of the sour cream. Plus, I added a bit of garlic powder to it.

    Also, be careful with the ranch mix and the vinegar. Use level level LEVEL amounts of the ranch - do not using heaping tablespoons, and measure out the vinegar over the sink or another bowl so you don't get extra into the sauce you're making. If you use *just* the 2 tbs for the ranch and just 3 tbs for the vinegar with the 14 oz package, it turns out perfectly - every bit is coated, but there's no heavy excess that the coleslaw is forced to sit in.

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  • on August 12, 2009

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    How could you mess up slaw? Well...Sandra definitely did with this one. The vinegar is very overpowering and it's not a smart or tasty combination with the sour cream. This recipe was obviously created after her daily, probably hourly, "cocktail time!"

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  • on July 05, 2007

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    Cole slaw by nature will tend to get a bit soggy after time, so I made this recipe just an hour before serving it. I also used a 16 oz. package of cabbage. The dressing tasted great and it didn't get to sloppy! Also, I cut up the apples moments before serving the cole slaw so they didn't turn brown. My family loved this dish for our 4th of July celebration! I would make it again!

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  • on July 03, 2007

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    Th edressing was just awful tasting with the apples. Plus it separated and got all watery and gross.

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  • on June 28, 2007

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    Watery and peculiar tasting. It was really quite dreadful.

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  • on October 06, 2006

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    Very fast, tangy, and was definately a hit with everyone.

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  • on August 16, 2006

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    it was a nice change to the standard cole slaw.

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  • on August 11, 2006

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    Great change from regular cole slaw or lettuce salad. I am going to add red, seedless grapes to mine next time and see how that works.

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