Green Cabbage Apple Slaw (Print)

Crisp shredded cabbage and tart apples tossed in a light tangy dressing for a refreshing side dish ready in 15 minutes.

# What You Need:

→ Vegetables & Fruit

01 - 4 cups green cabbage, finely shredded
02 - 1 large tart apple (Granny Smith), julienned or shredded
03 - 1 medium carrot, peeled and grated
04 - 2 green onions, thinly sliced

→ Dressing

05 - 3 tablespoons apple cider vinegar
06 - 2 tablespoons mayonnaise
07 - 1 tablespoon Dijon mustard
08 - 1 tablespoon honey
09 - 2 tablespoons extra-virgin olive oil
10 - Salt and freshly ground black pepper, to taste

→ Optional Additions

11 - 2 tablespoons chopped fresh parsley
12 - 1 tablespoon poppy seeds

# Steps:

01 - Combine the shredded cabbage, apple, carrot, and green onions in a large mixing bowl.
02 - Whisk together the apple cider vinegar, mayonnaise, Dijon mustard, honey, olive oil, salt, and pepper in a small bowl until smooth and emulsified.
03 - Pour the dressing over the cabbage mixture and toss thoroughly to coat everything evenly.
04 - Stir in parsley and poppy seeds, if using.
05 - Taste and adjust seasoning if needed. Serve immediately for extra crunch, or refrigerate for 30 minutes to let the flavors meld.

# Top Tips:

01 -
  • The sweetness from honey balances the tangy vinegar perfectly without being cloying
  • It stays crunchy for days unlike traditional mayo heavy coleslaws that get soggy
02 -
  • The apples will oxidize slightly if left too long, but the vinegar dressing actually helps slow this process down
  • Salt your vegetables about 15 minutes before dressing if you prefer a softer texture
03 -
  • A mandoline creates those restaurant thin ribbons that make each bite feel elegant
  • Use slightly less dressing than you think you need, toss, then add more if necessary
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