Green Cabbage and Apple Slaw (Printable Version)

A crisp blend of shredded cabbage and tart apples tossed in a light, tangy dressing for a refreshing side dish.

# What You'll 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

# Directions:

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 takes 15 minutes and asks nothing of your oven, making it the perfect last-minute addition when you realize you need a side dish.
  • The tangy-sweet balance keeps your palate awake, especially after rich grilled meats or smoky barbecue.
  • Cabbage stays impossibly crisp for days in the fridge, so you can make it ahead and actually enjoy your gathering instead of cooking.
02 -
  • Don't dress this slaw too far in advance unless you want it wilted; the cabbage will release water and make everything soggy if left overnight, but 30 minutes to an hour is the sweet spot.
  • The dressing emulsifies best when the mayo, oil, and vinegar are close to room temperature, so resist the urge to use ingredients straight from the fridge if you want a silky, not broken, dressing.
03 -
  • Use a mandoline or the fine side of a box grater to shred your cabbage; it's faster than a knife and the pieces emerge more uniform and delicate.
  • Don't skip tasting the dressing before you pour it over the vegetables—a spoonful of plain dressing tells you everything you need to know about balance, and this is your last chance to adjust.
Go Back