Apple Coleslaw, journey through the fall

It’s October! Yeah! I just love fall season, even the smell of it. The pies, the hot ciders, the bread, and even my kimchee in the fridge…
I picked tons of apples in the local orchard last weekend, I’ve been eating apples at least one everyday. Koreans believe eating an apple a day will make you look radiant(?), so someday I hope my face will be radiant like a laser beam…  I better start the conquest on my apples.

So, this was what I made to compliment my Tonkatsu, the pork cutlet.
Are there anyone who doesn’t like apples? You won’t get the laser beam face… ☺
Well, if you don’t like apples, you won’t notice that much in this coleslaw. If you love apples, you definitely can tell the difference.

Wonderful compliment any BBQ dish, I love this simple yet full of flavor apple coleslaw.
It is better to chill this slaw for 1 hr so the flavors can incorporate each other. But don’t leave too long, it will get watery and soggy.

Let’s see what we got….
cabbage, apples, carrot, red onion, parsley, mayonnaise, cider vinegar, honey,
and salt + pepper to taste.
Am I missing anything?

So far so good. We will see…

Slice the cabbage thinly.
Com’on! Show off your slicing skill!

 Julienne your apples, 
…I used golden delicious and Jonathan…

and your carrot, too.

I like my carrots to be very thin.

Put them in the water and add 1 tsp of vinegar to them.
Keeps the apples from oxidizing and other veges crisp.

 Soak them in the water for about 10 minutes.

Drain them well. No need to rinse.

Make dressing by combining the ingredients above.
Dang! I missed the apple cider vinegar on the photo.
I am so clumsy…

Don’t forget to add vinegar to the dressing.

Chop red onion,

and parsley

 Put all the ingredients in a bowl and pour the dressing over.

Toss well.

You can add some roasted sesame seeds if you like.
Adds nice nutty flavor.

One recipe to go for my apples!

Suddenly the song I use to hear in the radio in Korea all the time comes to my mind.

 You are the sunshine of my life
That’s why I’ll always be around,
You are the apple of my eye,
Forever you’ll stay in my heart 

I feel like this is the beginning,
Though I’ve loved you for a million years,
And if I thought our love was ending,
I’d find myself drowning in my own tears

Wo… wo… wo… wo… wo…
Eat your apples today!
and be radiant…



Apple Coleslaw

Serving Size: 4


  • 1/2 small cabbage, shredded thinly
  • 2 apples, julienne
  • 1 carrot, thinly julienne
  • 1tsp vinegar
  • 1/2 red onion, chopped
  • 1/4C chopped parsley
  • 1T roasted sesame seeds, optional
  • Dressing
  • 1/2C mayonnaise
  • 2T apple cider vinegar
  • 3T honey
  • 1tsp salt
  • 1/2 tsp pepper


  1. Place cabbages, apples, carrots in a bowl with cold water. Add 1 tsp of vinegar and let them soak for 10 minutes. Drain and place them in a mixing bowl. Add red onion and parsley.
  2. In a small bowl whisk mayonnaise, cider vinegar, honey, salt and pepper.
  3. Drizzle the dressing over the slaw and toss well. Sprinkle sesame seeds if you wish. Chill 1 hr before serving.


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  1. 3


    I love your blog, cannot wait to try out all your recipes! I love the way you author the recipes with stories and info! just a quick ques though, does the measurement C represent cup, and if so, what kinda cup size do you use, small/medium/large? Thanks!

  2. 5


    Great, thanks so much, I live in UK, so US cup sizes are always a bit of a headache to me! you are a talented cook! I log on everyday to see if there are new recipes hehe

    • 7


      You can make the dressing and the cabbage mixture separately ahead of time. Then toss all together before you serve. Apple gets soggy fast if you toss with the dressing ahead of time.

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