Green Cabbage and Apple Slaw

My neighbor handed me a container of this slaw one summer afternoon, and I remember being skeptical—it looked so simple, just shredded cabbage and apple in a bowl. But one bite changed my mind completely. The tartness of the vinegar, the sweetness of the apple, and that creamy mustard undertone hit all at once, and I found myself asking for the recipe before I'd even finished eating. Now I make it constantly, especially when I need something that doesn't require an oven and somehow tastes better than it has any right to.

I brought this to a potluck last Fourth of July thinking no one would touch it—everyone had their eyes on the heavier sides. But by the end of the evening, my bowl was empty and three people had cornered me asking how I'd made it. Turns out people were exhausted from the heat and wanted something that felt light and zingy, not another creamy casserole.

Ingredients

• Green cabbage, finely shredded: Choose a head that feels dense and heavy for its size, and don't be shy with the shredder—thin strands soak up the dressing beautifully and stay crisp longer.
• Tart apple (Granny Smith preferred): The tartness cuts through the creaminess of the mayo and keeps everything balanced, so skip the sweet apples no matter how tempting they look.
• Carrot, peeled and grated: This adds both sweetness and color, plus a subtle earthiness that makes the whole slaw feel more substantial.
• Green onions, thinly sliced: They bring a sharp, fresh bite that prevents the slaw from tasting flat or one-dimensional.
• Apple cider vinegar: This is the backbone of the dressing, so use real apple cider vinegar and not the cheaper substitutes if you can help it.
• Mayonnaise: It acts as an emulsifier and adds creaminess without making everything heavy, so don't skip it even if you're tempted.
• Dijon mustard: A spoonful gives you tang and complexity that plain yellow mustard can't deliver.
• Honey: Just enough to round out the sharp edges and add a touch of sweetness that makes you want another bite.
• Extra-virgin olive oil: This helps create a silky dressing, and using good oil actually makes a difference you can taste.
• Salt and freshly ground black pepper: These adjust the brightness, so taste as you go and don't hold back.

Instructions

Store cookware, spices, and prep tools within reach to keep cooking organized and efficient.

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Shred and gather your vegetables:

In a large bowl, combine the shredded cabbage, apple, carrot, and green onions, tossing everything gently to mix them together. You want to see all the colors distributed so it looks as good as it tastes.

Build the dressing:

In a small bowl, whisk together the apple cider vinegar, mayonnaise, Dijon mustard, honey, olive oil, salt, and pepper until it's smooth and emulsified. The mixture should look creamy and cohesive, not separated or broken.

Dress and toss:

Pour the dressing over the cabbage mixture and toss everything thoroughly until every strand is coated and glistening. Don't be timid here—use your hands if you need to, making sure nothing stays dry at the bottom of the bowl.

Add optional touches:

Stir in fresh parsley and poppy seeds if you're using them, which add a subtle flavor and visual interest. These aren't necessary, but they do push the slaw from simple to something special.

Taste and season:

Take a bite and adjust the salt, vinegar, or honey to your preference. This is your moment to make it exactly how you like it.

Rest or serve:

You can eat it immediately while the cabbage is at its crispest, or cover it and refrigerate for 30 minutes to let the flavors get to know each other better. Both ways are delicious, just different.

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There's something about handing someone a forkful of this slaw and watching their face light up when they taste how much flavor is packed into something so simple. It's become my secret weapon at gatherings, the thing people come back to when they're tired of heavier sides.

The Magic of Acid and Sweetness

What makes this slaw work is the balance between the sharp vinegar and the gentle sweetness of honey and apple. The apple cider vinegar acts like a flavor amplifier, making everything taste brighter and fresher, while the honey softens the edges so it doesn't feel harsh. This push and pull is what keeps people coming back for another bite instead of stopping after one forkful.

How to Make It Your Own

Once you've made this basic version a few times, you'll start seeing all the ways to play with it. Swap out the green cabbage for red if you want something more dramatic looking, or use half of each for a gorgeous striped effect. The honey can become maple syrup, the mayo can be vegan, the dressing can lean spicier if you add hot sauce, and suddenly you've got a slaw that matches whatever you're serving it with instead of a one-note side dish.

Storage and Keeping It Fresh

This slaw keeps well in the refrigerator for up to two days, though the cabbage will gradually soften as it sits. If you're meal prepping, keep the components separate and assemble it the morning of serving, which takes all of three minutes and guarantees maximum crunch. You can also serve it straight from the fridge on a hot day, and that cold crispness feels almost like air conditioning on your tongue.

• Store leftovers in a covered container in the coldest part of your fridge away from the back wall where things freeze.
• If it starts to wilt, a quick chill in the freezer for five minutes can bring some snap back, though it won't be quite as crisp as fresh.
• Don't add nuts or seeds until right before serving or they'll lose their crunch and absorb moisture.

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This is one of those recipes that proves simple food done well beats fancy every time. It's become the kind of thing I make without thinking, the go-to slaw I reach for when I want something fresh and honest on the table.

Recipe FAQ

→ Can I make this slaw ahead of time?

Yes, this slaw actually improves after 30 minutes of refrigeration. The flavors meld together beautifully, though the vegetables will soften slightly over time. For best texture, serve within a few hours of dressing.

→ What type of apple works best?

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

→ Is there a vegan alternative?

Absolutely. Simply substitute the mayonnaise with a plant-based version and replace the honey with maple syrup or agave nectar. The dressing will still emulsify properly and taste delicious.

→ How long will leftovers keep?

Stored in an airtight container in the refrigerator, the slaw will keep for 2-3 days. The cabbage will release water and become softer over time, so it's best enjoyed within the first day for maximum crunch.

→ Can I add other vegetables?

Certainly. Red cabbage adds beautiful color, while thinly sliced bell peppers or fennel provide extra crunch. You could also add shredded Brussels sprouts or broccoli stems for more texture variation.