Green Cabbage and Apple Slaw

This Green Cabbage and Apple Slaw is the ultimate refreshing side dish for any occasion. Combining the crunch of fresh shredded cabbage with the tart sweetness of Granny Smith apples, it offers a light yet satisfying bite that pairs perfectly with picnics, barbecues, or your favorite sandwiches.

Save

The secret to this vibrant slaw lies in the balance of textures and flavors. By julienning the apples and finely shredding the cabbage, you ensure that every forkful is packed with a satisfying crunch and a hint of zingy dressing.

Ingredients

• 4 cups green cabbage, finely shredded
• 1 large tart apple (such as Granny Smith), julienned or shredded
• 1 medium carrot, peeled and grated
• 2 green onions, thinly sliced
• 3 tablespoons apple cider vinegar
• 2 tablespoons mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 2 tablespoons extra-virgin olive oil
• Salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley (optional)
• 1 tablespoon poppy seeds (optional)

Season soups, salads, meats, and vegetables evenly while cooking with quick, one-handed grinding.

Check price on Amazon

Instructions

Step 1

In a large bowl, combine the shredded cabbage, apple, carrot, and green onions.

Step 2

In a small bowl, whisk together the apple cider vinegar, mayonnaise, Dijon mustard, honey, olive oil, salt, and pepper until smooth and emulsified.

Step 3

Pour the dressing over the cabbage mixture and toss thoroughly to coat everything evenly.

Step 4

Stir in parsley and poppy seeds, if using.

Step 5

Taste and adjust seasoning if needed.

Step 6

Serve immediately for extra crunch, or refrigerate for 30 minutes to let the flavors meld.

Zusatztipps für die Zubereitung

To achieve the best texture, use a sharp chef's knife or a mandoline for the cabbage. When preparing the dressing, whisking it in a separate small bowl ensures the mayonnaise and mustard are fully emulsified before they hit the vegetables.

Varianten und Anpassungen

For a vegan version of this slaw, simply swap the mayonnaise for a plant-based alternative and use maple syrup instead of honey. You can also mix green cabbage with red cabbage for a more colorful presentation, or add sunflower seeds for extra crunch.

Serviervorschläge

This slaw is a fantastic companion for grilled meats or can be used as a crunchy, tangy topping for pulled pork sandwiches. It is also a hearty enough side dish to stand alone at a summer picnic.

Save

Whether you're looking for a fresh lunch addition or a crowd-pleasing side for your next barbecue, this Green Cabbage and Apple Slaw is a simple, healthy, and delicious choice that never disappoints.

Prep meals effortlessly by chopping vegetables, slicing meats, and serving dinner with the right knife always ready.

Check price on Amazon

Recipe Guide

→ How long does this slaw stay fresh?

The slaw stays fresh for 2-3 days when refrigerated in an airtight container. For best texture and crunch, serve within 24 hours.

→ Can I make this ahead of time?

Yes, prepare the vegetables and dressing separately up to 24 hours ahead. Toss together 30 minutes before serving to maintain optimal crunch.

→ What apple varieties work best?

Tart, crisp apples like Granny Smith, Honeycrisp, or Pink Lady work best as they hold their texture and provide complementary acidity to the dressing.

→ How do I make it vegan?

Replace mayonnaise with vegan mayonnaise and substitute maple syrup or agave for honey to create a fully plant-based version.

→ Can I add other vegetables?

Yes, consider adding shredded Brussels sprouts, fennel, or bell peppers. Red cabbage creates beautiful color contrast while radishes add extra peppery bite.