Green Cabbage Apple Slaw

This Green Cabbage and Apple Slaw is a crisp, refreshing side dish featuring shredded green cabbage and tart apples tossed in a light, tangy dressing. It is simple to prepare and brings a bright, crunchy element to any meal.

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Whether you are packing for a picnic or looking for the ultimate topping for your sandwiches, this versatile slaw provides the perfect balance of sweetness and acidity.

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
• 1 tablespoon poppy seeds

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

For the best flavor, let the slaw refrigerate for at least 30 minutes to allow the ingredients to harmonize. If you prefer maximum crunch, serve it immediately after tossing with the dressing.

Varianten und Anpassungen

To make this recipe vegan, replace the mayonnaise with a plant-based version and use maple syrup instead of honey. You can also mix in red cabbage for a pop of color or add sunflower seeds and toasted nuts for extra texture.

Serviervorschläge

This slaw is an ideal side for grilled meats at summer barbecues or as a flavorful topping for pulled pork sandwiches.

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Enjoy this easy, chilled Green Cabbage and Apple Slaw at your next outdoor gathering for a refreshing and healthy side dish that everyone will love.

Recipe Questions & Answers

→ How long does this slaw stay crisp?

For maximum crunch, serve immediately after tossing. The cabbage remains crisp for up to 4-6 hours refrigerated. For longer storage, the texture softens slightly but flavors continue to develop beautifully.

→ Can I make this ahead?

Absolutely. Prepare up to 24 hours in advance and refrigerate. The cabbage will soften slightly as it marinates in the dressing, creating a more traditional slaw texture. Add fresh parsley right before serving for brightness.

→ What apple variety works best?

Tart, crisp apples like Granny Smith are ideal because they hold their texture and provide a nice contrast to the sweet dressing. Honeycrisp or Braeburn also work well if you prefer slightly sweeter notes.

→ Is this suitable for vegan diets?

Yes, simply substitute vegan mayonnaise for regular mayonnaise and swap honey for maple syrup or agave. The flavor profile remains balanced with these plant-based alternatives.

→ What pairs well with this slaw?

Excellent alongside grilled chicken, burgers, brisket, or pulled pork sandwiches. The acidity and crunch cut through rich, smoky flavors. Also works well as a fresh topping for fish tacos or as part of a summer vegetable platter.

→ Can I use red cabbage instead?

Yes, red cabbage works beautifully and adds vibrant purple color. You can also mix half green and half red cabbage for visual appeal. Note that red cabbage may slightly tint the dressing pink.