Picnic Perfect: Apple-Infused Coleslaw in a Jar

Written by Chris -

With a tangy, crunchy flair, this fresh coleslaw takes center stage. Purple and green cabbage meld with bright herbs, apple juice, Dijon mustard and honey to create flavors that hint of the summer ahead.

A couple years ago, I came across a beautiful Donna Hay recipe image – I knew I had to recreate the look in some way. A recipe wasn’t included, but she layered the makings for coleslaw in a narrow glass jar. She described this coleslaw as being the perfect picnic salad. Simply brilliant!

Pint-size mason jars make the perfect summertime portable vessel, so this is what I used. I basically took my favorite coleslaw recipe and deconstructed it. Apple vinaigrette is added to the bottom of each jar, and then colorful layers of shredded purple and green cabbage, carrot and green onion (or basil) are added. Once the lid is secure, pop the jars in your cooler with ice packs, and you are set! Before serving, just give them a shake so that the coleslaw is evenly coated with the vinaigrette.

Watch our step-by-step video above for this playful backyard serving idea — or go to our YouTube channel to see this and more.

Apple-Infused Coleslaw in a Jar

Ingredients for 8 servings:

8 (pint-size) mason jars

VINAIGRETTE

• 2 cups Apple NESTLÉ® JUICY JUICE® All Natural 100% Juice
• 1/4 cup apple cider vinegar
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons Dijon mustard
• 1 tablespoon honey
• 1/4 cup canola oil

COLESLAW

• 5 cups each thinly shredded purple and green cabbage, divided
• 2 cups shredded carrot and/or thinly sliced red bell pepper, divided
• 8 tablespoons sliced green onions, chives or shredded fresh basil, divided

Directions:

FOR VINAIGRETTE:
PLACE Juicy Juice in medium saucepan and bring to a boil over medium heat. Boil for about 25 minutes or until reduced to ¼ cup (reducing the juice will add more sweetness and deepen the apple flavor). Cool to room temperature.

WHISK together reduced juice, vinegar, salt, pepper, mustard and honey. Gradually add oil in a slow, steady stream, whisking constantly until blended. Divide vinaigrette between each of eight mason jars.

FOR COLESLAW:
LAYER about 1/3 cup purple cabbage, 1/3 cup green cabbage, 2 tablespoons carrot and 1 tablespoon sliced green onions in each mason jar. Add another layer (same quantities excluding green onions) of purple cabbage, green cabbage and carrots. You should have about an inch gap between coleslaw and lid so that it is easy to shake; seal closed. When ready to serve, simply shake to coat. Jars of unshaken coleslaw can be refrigerated for up to 3 days.

Cook’s Tip: In a hurry? Skip reducing the apple juice and just use ¼ cup apple juice. Increase honey to 2 tablespoons total.

Links:

• Apple-Infused Coleslaw in a Jar
• Apple NESTLÉ® JUICY JUICE® All Natural 100% Juice
• Save on JUICY JUICE Products

Perfect Salads for Summer Entertaining:

Avocado and Tomato Salad with Confetti Vinaigrette

Tuscan Tortellini & Melon Salad