Asian Cabbage Slaw with Apple

This Asian-inspired sweet and sour cabbage slaw with apples and Swiss cheese is a flavor-packed side dish perfect for any occasion.

Course Salad

Cuisine asian, Japanese

Diet Gluten Free, Vegetarian

Prep Time 15

Total Time 15

Servings servings

Calories 373kcal

Author Jas

Toast sesame seeds in a dry skillet over medium heat for 3-5 minutes or until lightly browned, stirring occasionally.
In a small bowl, whisk together vinegar, olive oil, mustard, salt, and pepper. Set aside.
Empty bagged coleslaw mix in a large bowl (see the notes below). Slice the cheese and apples. Squeeze lemon juice over apples to prevent them from browning.
Add cheese, apples, and raisins to the cabbage mix, then toss in toasted sesame seeds.
Pour salad dressing over coleslaw mix and toss to coat.

Remove the larger, tough pieces of cabbage from the coleslaw mix. Alternatively, and my preference when I have the time, replace the bagged slaw mix with a cabbage head and slice thinly using a serrated knife, a food processor with a shredding blade, or a hand shredder. Remove the wilted leaves and the core, then cut in half before slicing or shredding.
Chop or slice apple and cheese any way you like (half moons, sticks, etc.). To prevent oxidation, toss them with lemon juice.
You can toast sesame seeds by baking on an ungreased baking sheet at 350 F for 8-10 minutes or until lightly browned. Watch to avoid scorching.
You can make the dressing up to 3 days ahead. The oil might thicken in the fridge; let it sit at room temperature for 15 minutes before using it.
For best results, read additional tips in the post above. Also, check out our "Substitutions & Variations" and "FAQ" sections.
Please remember that nutritional information is a rough estimate and can vary significantly depending on the products used.

STORAGE:

Keep leftovers refrigerated in an airtight container for up to 2 days.