Green Cabbage Apple Slaw (Printer-friendly)

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

# What You'll Need:

→ Vegetables & Fruit

01 - 4 cups green cabbage, finely shredded
02 - 1 large tart apple such as Granny Smith, 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 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 as needed.
06 - Serve immediately for maximum crunch or refrigerate for 30 minutes to allow flavors to meld.

# Expert advice:

01 -
  • It comes together in fifteen minutes flat, no cooking required, which means you can make it while everything else is still being prepped.
  • The dressing hits that perfect balance of tangy and slightly sweet, so even people who claim they don't like coleslaw usually end up converting.
  • It actually tastes better after sitting for a bit, making it the ideal make-ahead side dish when you're juggling a crowded kitchen.
02 -
  • If you make this more than a few hours ahead, the cabbage will start to lose its crunch and become quite soft, so timing matters more than you'd think.
  • The dressing can separate if you rush it or use cold ingredients, so letting the mayo and oil come to room temperature and whisking slowly makes a real difference in the final texture.
03 -
  • If you're making this vegan, use vegan mayo and swap the honey for maple syrup, and nobody will taste the difference because the apple cider vinegar carries all the flavor anyway.
  • Whisking the dressing components together in order, mayo first and oil last, prevents it from breaking and ensures you get that creamy, emulsified texture that makes this different from just vinegar-soaked vegetables.
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