Mawmaw LeMaire's Cabbage and Apple Slaw
Ingredients
10
servings
- 1 small head of cabbage
- 1 large apple
- 2 cups mayonnaise
- 1 tsp sugar
- 1 cup pineapple chunks (optional)
Step-by-Step Instructions
- Finely shred the cabbage into thin strips using a sharp knife or mandoline.
- Core and dice the apple into small pieces (about 1/4-inch cubes). Leave the peel on for extra color and texture, or peel if you prefer.
- In a large bowl, combine the shredded cabbage, diced apple, mayonnaise, and sugar. If using pineapple chunks, add them now.
- Stir well until all ingredients are evenly coated with the dressing.
- Serve immediately, or refrigerate for 30 minutes to let the flavors meld. The slaw will keep in the refrigerator for up to 2 days.
Common Problems and Solutions
Q: Can I make this ahead of time?
A: Yes, but it's best within a few hours. The cabbage will release water as it sits, making the slaw watery after a day or two. For best results, prepare it the morning of serving and keep refrigerated.
Q: Why is my slaw watery?
A: Cabbage naturally releases moisture when dressed. To minimize this, make sure the cabbage is well-drained after shredding, and don't dress the slaw until close to serving time. You can also lightly salt the shredded cabbage, let it sit 10 minutes, then squeeze out excess moisture before mixing.
Tips and Techniques
For the crispest slaw, use a firm, fresh cabbage and a tart apple variety like Granny Smith. The acidity of the apple balances the creamy dressing beautifully.
Ingredient Substitutions
- mayonnaise: half mayonnaise and half sour cream or Greek yogurt
- sugar: honey or maple syrup
- apple: pear or Asian pear
Equipment Needed
- Sharp knife or mandoline slicer
- Large mixing bowl
