PapaDlish Light Creamy Apple-Cider Slaw
Light & Tangy10-Minute RestMade for Sloppy Joes
A light, creamy apple-cider slaw developed in the PapaDlish Test Kitchen to balance our rich roasted-garlic Sloppy Joes. The tested version is intentionally tangy rather than sweet, with an optional honey adjustment for those who prefer sweeter coleslaw.
| Prep Time | About 10 minutes |
|---|---|
| Rest Time | 10 minutes |
| Cook Time | None |
| Yield | 175 g vegetables plus dressing; about 4–6 sandwich toppings (estimated) |
| Flavor | Light, creamy and tangy |
Ingredients
Use 175 g total of either packaged coleslaw mix or cabbage and carrot shredded at home. The dressing quantity intentionally gives you extra to add after resting.
| 175 g (about 2½–3 cups) | bagged coleslaw mix or freshly shredded cabbage and carrots |
| 30 g (about 2 tbsp) | mayonnaise |
| 18 g (about 1 tbsp + ½ tsp) | apple cider vinegar |
| 7.5 g (about 1¼ tsp) | Dijon mustard |
| 7.5 g (about 1 tsp) | honey |
| 3/16 tsp (⅛ tsp + a small pinch) | celery seed |
| 3/16 tsp (⅛ tsp + a small pinch) | black pepper |
| ¼ tsp to start | salt, then adjust to taste |
Directions
- Whisk mayonnaise, apple cider vinegar, Dijon, honey, celery seed, pepper and the starting amount of salt together in a small bowl.
- Place 175 g of coleslaw mix in a large mixing bowl.
- Add about three-quarters of the dressing and toss to coat. Reserve the remainder.
- Let stand 10 minutes, then toss again. Add more of the reserved dressing only as needed for a light, creamy coating.
- Taste, adjust salt or pepper, and serve as a topping for PapaDlish Signature Sloppy Joes or as a side.
Papa D’s Test Kitchen Notes
- Made for Sloppy Joes: The tested slaw is deliberately not sweet; the vinegar and mustard cut through the rich beef filling.
- Prefer a sweeter slaw? Double the honey to 15 g total (about 2 tsp). This is an optional variation, not the tested base formula.
- Control the dressing: Add most of it first, wait 10 minutes, then add more only if the cabbage needs it.
- Yield note: Cup volume is approximate and refers to the undressed slaw mix, not a measured finished yield.
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