Green Cabbage and Apple Slaw (Printable Version)

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

# What You'll Need:

→ Vegetables & Fruit

01 - 4 cups green cabbage, finely shredded
02 - 1 large tart apple (Granny Smith variety), julienned
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 fresh parsley, chopped
12 - 1 tablespoon poppy seeds

# How to Prepare:

01 - In a large mixing bowl, combine the shredded cabbage, julienned apple, grated carrot, and sliced 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 fully emulsified.
03 - Pour the prepared dressing over the cabbage mixture and toss thoroughly to coat all vegetables evenly.
04 - Stir in the fresh parsley and poppy seeds if using.
05 - Taste the slaw and adjust seasoning with additional salt and pepper as needed.
06 - Serve immediately for maximum crispness, or refrigerate for 30 minutes to allow flavors to meld and develop.

# Expert Suggestions:

01 -
  • It comes together in fifteen minutes, which means you can decide to make it five minutes before you need to leave the house.
  • The dressing is creamy but bright, hitting that sweet-tangy-savory balance that makes people ask for the recipe.
  • It stays crisp for hours, so no last-minute wilting drama at picnics or potlucks.
02 -
  • Don't dress the slaw more than two hours before serving, or the cabbage will start to lose its snap and release too much water, making everything soggy and dull.
  • Tasting and adjusting seasoning at the end is non-negotiable because mayonnaise and vinegar can mute each other if you're not paying attention.
03 -
  • Buy cabbage that feels dense and heavy for its size, and refrigerate it for an hour before shredding if you want maximum crunch.
  • If your apple starts turning brown, squeeze a little lemon juice on it while you prep the other vegetables, or just stir it into the slaw right away where the acidity will protect it.
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