Apple-Carrot Bratwurst Slaw

Crisp cabbage, carrots, and a Washington fall apple make a tangy, quick slaw that cuts through rich brats or sausages.

Total time: 25 min
Servings: 2 servings
Estimated total cost: $2
Calories per serving: 175 cal
No-cook

Ingredients

Green cabbage
10 ounces $0.99
Carrots
4 ounces $1.29
Gala apple
1 medium (about 6 ounces) $2.49
Diamond Crystal kosher salt
1 1/2 teaspoons
Apple cider vinegar
1 1/2 tablespoons
Olive oil
1 tablespoon
Dijon mustard
1 teaspoon
Honey
1 teaspoon
Freshly ground black pepper
1/8 teaspoon
Chateau Ste. Michelle Harvest Select Riesling Washington White Dessert Wine
1 bottle (750 ml) $9.99

Instructions

Thinly shred 10 ounces green cabbage. Peel and coarsely grate 4 ounces carrots.
Toss the cabbage and carrots with 1 1/2 teaspoons Diamond Crystal kosher salt. Let stand for 10 minutes, then gently squeeze out and discard the excess liquid so the slaw stays crisp rather than watery.
Core and cut 1 medium Gala apple (about 6 ounces) into thin matchsticks.
Whisk together the dressing:
- 1 1/2 tablespoons apple cider vinegar
- 1 tablespoon olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1/8 teaspoon freshly ground black pepper
Toss the dressing with the salted vegetables and apple. Let stand for 5 minutes.
Divide the coleslaw between two plates and serve alongside brats or sausages.

Want more detail? See the temperature guide.

Drink pairing: An off-dry Riesling complements the apple and balances the tangy slaw alongside brats.

Wine picks:

Chateau Ste. Michelle Harvest Select Riesling Washington White Dessert Wine $9.99 1 bottle (750 ml)
Charles Smith Wines Kungfu Girl Riesling Washington White Wine $12.99 1 bottle (750 ml)

Why it works: Choose a lightly off-dry Riesling with bright acidity: it echoes the Gala apple, honey, and cider vinegar while refreshing the palate after rich bratwurst. The Washington bottling especially suits the regional fall flavors; a sweeter alternative works if the sausages are particularly spicy or smoky.

Careme