Green Cabbage and Apple Slaw (Printable)

Crisp shredded cabbage and tart apples tossed in a light tangy dressing

# What You'll Need:

→ Vegetables & Fruit

01 - 4 cups green cabbage, finely shredded
02 - 1 large tart apple (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 Hints:

01 -
  • It stays crunchy even after sitting out, so you can actually relax at your gathering instead of hovering over the food table.
  • The apple-vinegar combination feels fancy but comes together in the time it takes to brew coffee.
  • It pairs with literally anything grilled, fried, or smoked without competing for attention.
02 -
  • Don't make this more than 30 minutes ahead if you want maximum crunch, but do make it 12 hours ahead if you prefer softer cabbage and melded flavors—both versions are valid, just different.
  • The dressing will seem thin when you whisk it, but once it hits the wet vegetables it becomes exactly the right consistency; trust the process.
03 -
  • Cut everything by hand if you have time because a food processor bruises the cabbage and releases too much moisture, turning your slaw into mush.
  • Make the dressing first and let it sit for five minutes before tossing so the flavors marry and the mustard has time to do its emulsifying work.
Go Back