Wolfgang Puck Apple Coleslaw Recipe
If you're a fan of coleslaw and looking to add a unique twist to your usual recipe, Wolfgang Puck's apple coleslaw is a must-try.The combination of crisp Fuji apples, shredded cabbage, and carrots makes for a refreshing and crunchy dish.The key to achieving that perfect balance of flavors lies in the poppy seed honey dressing, which adds just the right amount of sweetness.One valuable tip: prepare the dressing first and let it sit for a few minutes before tossing it with the salad ingredients. This allows the flavors to meld beautifully.
Servings: 8
Ingredients
- 4 Fuji Apples peeled, cored, and julienne
- 1/2 head Green Cabbage shredded
- 1/2 head Red Cabbage shredded
- 2 Carrots shredded
- 2 Scallions finely chopped
- 1/4 cup Parsley chopped
- 1/2 cup Mayonnaise
- 3 tbsp Honey
- 2 tbsp Poppy Seeds
- 2 tbsp Olive Oil
- 2 tbsp White Vinegar
- 1 tbsp Lemon Juice
- Salt to taste
- Black Pepper to taste
Instructions
- In a medium bowl, whisk together mayonnaise, honey, poppy seeds, olive oil, white vinegar, lemon juice, salt, and black pepper.
- Make sure it’s well blended.
- Set it aside.
- In a large bowl, combine green cabbage, red cabbage, carrots, scallions, parsley, and apples.
- Mix them together thoroughly.
- Pour the dressing you prepared over the mixed vegetables and fruit.
- Use a large spoon or spatula to toss until everything is evenly coated.
- Cover the bowl with plastic wrap and refrigerate for at least 2 hours.
- This allows the flavors to meld together, enhancing the overall taste.
- Before serving, toss the coleslaw once more to ensure everything is well combined.
- Serve chilled.