Green Cabbage Apple Slaw (Printable)

Crisp shredded cabbage and tart apples tossed in a light tangy dressing, ready in 15 minutes.

# What You Need:

→ Vegetables & Fruit

01 - 4 cups green cabbage, finely shredded
02 - 1 large tart apple (such as 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

# How to Make It:

01 - In a large bowl, combine the shredded cabbage, apple, carrot, and green onions.
02 - In a small bowl, whisk together the apple cider vinegar, mayonnaise, Dijon mustard, honey, olive oil, salt, and pepper 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.
06 - Serve immediately for extra crunch, or refrigerate for 30 minutes to let the flavors meld.

# Expert Tips:

01 -
  • It comes together in 15 minutes without any cooking, which means you can make it while the grill heats up.
  • The apple and vinegar combination creates a naturally tangy dressing that tastes way more interesting than it has any right to be.
  • It stays crisp for hours, making it perfect for potlucks where you need something that won't wilt by the time people actually eat.
02 -
  • Don't slice your apple too far ahead of time—it will brown and taste slightly oxidized, which changes the whole brightness of the slaw.
  • Taste the dressing before you mix everything together; it should be tangy enough to make you pause for a second, because the cabbage will absorb some of that punch as it sits.
03 -
  • Make sure your apple cider vinegar is fresh and good quality—cheap vinegar will taste thin and your whole slaw will taste underwhelming by comparison.
  • If you're making this ahead for an event, store the dressing separately and toss everything together just before serving to maintain maximum crispness and crunch.
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