Green Cabbage and Apple Slaw (Printable)

Crisp shredded cabbage and tart apples in a tangy dressing

# Ingredient List:

→ 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

# How-To Steps:

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

# Expert Advice:

01 -
  • It stays crunchy even after sitting out, which sounds impossible but somehow happens every time.
  • The tangy dressing tastes fancy but takes about two minutes to throw together in a bowl.
02 -
  • Don't dress the slaw more than an hour before serving or the cabbage will soften too much and start weeping liquid into the bottom of the bowl.
  • The dressing will look thin before you toss it in, but the cabbage releases water as it sits, and everything naturally becomes more cohesive and flavorful over time.
03 -
  • Slice your apple right before mixing so it doesn't brown, or toss it with a squeeze of lemon juice if you're prepping ahead.
  • Make the dressing first, then add vegetables last if you're serving immediately, which keeps everything as crisp as possible.
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