Green Cabbage Apple Slaw (Printer-friendly)

Crisp shredded cabbage and tart apples in a tangy honey-mustard 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 comes together in fifteen minutes but tastes like you spent all afternoon on it.
  • The tartness from the apples and vinegar makes everything taste brighter without any heaviness.
  • It gets better as it sits, so you can make it ahead without stress.
02 -
  • Don't shred your apple more than a few minutes before you're ready to dress the slaw or it will start to brown and fall apart.
  • The dressing will seem thin when you first make it, but trust the process because the mayo and oil do emulsify even though it looks dubious at first.
03 -
  • Keep everything cold and your slaw will stay crisp even hours after dressing, which is the real game changer for picnics and potlucks.
  • The ratio of mayo to vinegar feels counterintuitive until you taste it, then you'll understand why this balance is what makes people ask for the recipe.
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