Healthy Apple Dijon Horseradish Coleslaw! Get ready to slap your taste buds awake with a zesty zing in every bite of this Healthy Apple Dijon Horseradish Coleslaw – it’s so good, it’ll make you want to do the cabbage patch dance!

Attention all horseradish enthusiasts! Packed with a harmonious blend of tangy and spicy notes, this Healthy Apple Dijon Horseradish Coleslaw is a flavor explosion. The crisp sweetness of fresh apples perfectly complements the robust kick of horseradish, while the toasted pecans provide a satisfying crunch. Enhanced by the subtle hints of apple cider vinegar, this coleslaw is a refreshing and nutritious dish that will tantalize your taste buds with every forkful.

Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.

Hi there, Ameera here!

When it comes to horseradish, my mom is a true enthusiast, always sneaking it into our meals. While I’m not typically a fan of this bold flavor, I have to admit that this Healthy Apple Dijon Horseradish Coleslaw won me over.

The combination of tangy horseradish, sweet apples, and crunchy toasted pecans creates a delightful balance that even I can’t resist. Trust me, this slaw is a game-changer – it’s incredibly delicious and worth a try!

Embrace the unexpected and treat your taste buds to a delightful surprise with this must-try recipe.

Tips for Success:

• Flavor Profile: This coleslaw is full of tangy and spicy flavors.  The sweet apples and toasty pecans add delicious dimension and crunch contrasting the tangy horseradish and vinegar.  If you love horseradish, then this recipe is for you.
• Apples: Select sweet apples like Gala, Fuji, etc.; we used Gala apples. This recipe calls for 2 apples, one chopped up in the slaw and the other chunked and placed in the high-speed blender to be a part of the dressing.
• Diced Apples for the Slaw Base: You may wish to place a couple tablespoons of lemon juice in a bowl and as you diced the apples, please the diced apples in the bowl and sprinkle the lemon juice on them to prevent them from browning.
• High-Speed Blender/Food Processor/Grater: This recipe can be made without a high-speed blender/food processor/grater:
  • Substitute the apple in the dressing for unsweetened applesauce (about ¾ cup) with the understanding that the dressing with have some texture rather than being smooth. Just mix in a bowl until thoroughly mixed with all the other dressing ingredients.
  • Food Processor/Grater: Purchase several coleslaw mixes from the store or hand slice the cabbage with a sharp knife.
• Cabbage: We used the thin slicer blade on our food processor to shred the cabbage.  You can also use a green cabbage slaw mix if you wish.  Or you can also use the grater attachment for the cabbage or hand-slice.
• Fresh Horseradish: You can use fresh horseradish in this recipe if you wish. Adjust the amount based upon the strength of the fresh horseradish.
• Maple Syrup: We used 2 Tablespoons of maple syrup. The apple pieces add sweetness to this coleslaw to contrast the tanginess of the vinegar and horseradish; however, feel free to increase or decrease the sweetness by adding more maple syrup or decreasing it if you wish.
• Toasted Pecans: The toasted pecans are optional.  We loved them. They added a delicious butter crunch to the coleslaw.  To toast pecans, simple place the pecans into a dry skillet.  Turn the heat on medium and stir them around until toasty and aromatic.  Keep a close eye on them as they burn easily.  Allow them to cool down and give them a rough chop.
• Taste Testing Coleslaw Dressings: There is an art to arriving at the coleslaw dressing that perfectly suits your tastes.  The best way to test dressings is to place a small amount of the coleslaw in a tiny bowl, put a tiny bit of the dressing over top and mix well, then taste test.  Some dressings taste amazing before you dress the coleslaw, then once dressing the coleslaw, the dish falls flat.  That is because the dressing has to cover all the ingredients which then flattens the flavor of the dressing.  Additionally, some dressings taste really tangy or overly strong before dressing the dish, but once you dress the coleslaw, it coats all the ingredients and tastes amazing.
• Green Onions: We enjoy red onions.  If you have concerns about the amount of green onions then start low and build from there.

Leftovers and Freezing:

Leftovers will generally keep 5 days in the refrigerator.  Store in a covered container.

This slaw cannot be frozen.

Pantry Products:

• White Miso: We used Miso Master Organic Mellow White Premium Lite Miso, Certified Gluten Free.  Miso really lends itself to balancing flavors when you don’t use oil.  You can also use chickpea miso for a soy free version.
• Dijon Mustard: We used Koops Dijon Mustard.  Feel free to use your favorite Dijon mustard.
• Horseradish: We used Woeber’s Pure Horseradish.  Ingredients are horseradish, vinegar, and salt.
• Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

Kitchen Products:

• High-speed blender (see blog post for options)
• Food Processor (see blog post for options)

If you try this flavorful recipe, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.

Healthy Apple Dijon Horseradish Coleslaw

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 20 Minutes
• Total Time: 20 Minutes (+Rest Time)
• Yield: 7 to 8 cups 1x
• Category: Salad
• Diet: Vegan

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Description

Packed with a harmonious blend of tangy and spicy notes, this Healthy Apple Dijon Horseradish Coleslaw is a flavor explosion.

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Ingredients

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Coleslaw Base Ingredients:

• 6 cups grated/thinly sliced green cabbage *
• ½ to 1 cup finely chopped green onions (+/-) *
• ½ cup grated carrots *
• 1 sweet apple, cored, unpeeled, small dice *
• 1 cup roughly chopped toasted pecans (optional) *

Dressing Ingredients:

• 1 sweet apple, peeled, cored, chunked *
• ½ cup apple cider vinegar
• 1 Tablespoon prepared horseradish (+/-) *
• 1 Tablespoon Dijon mustard (+/-) *
• 2 Tablespoons pure maple syrup (+/-)
• 1 Tablespoon white miso *
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• ¼ to 1 teaspoon sea salt (+/-) *

Other Optional Ingredients:

• Pinch to ½ teaspoon celery seed (optional) *

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Instructions

1. Place all the Coleslaw Base Ingredients into a bowl, set aside.
2. Place all the Dressing Ingredients into a high-speed blender, blend on high until smooth and emulsified.
3. Taste test the dressing, adjust seasonings/ingredients to suit your personal preferences.
4. Pour the dressing over the coleslaw, add the celery seed, mix well. Refrigerate for 30 minutes to allow the flavors to marry.

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Notes

*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Servings:  Makes 7 to 8 cups

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