Green Cabbage and Apple Slaw (Printable)

Crisp shredded cabbage and tart apples tossed in a light honey-mustard dressing. Ready in 15 minutes.

# What You 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 with additional salt and pepper if needed.
06 - Serve immediately for extra crunch, or refrigerate for 30 minutes to allow flavors to meld.

# Expert Advice:

01 -
  • It comes together in 15 minutes flat, no cooking required, which means you can prep it while other things are happening on the grill.
  • The cabbage stays crisp and the apple keeps its bright flavor, making it feel fresh rather than heavy no matter the season.
  • It actually tastes better after sitting in the fridge for a bit, so you can make it ahead without stress.
02 -
  • Don't dress the slaw too far ahead unless you want it softer—the cabbage will start releasing water after about an hour and the whole thing becomes limp, which defeats the purpose of making a crisp slaw in the first place.
  • If you do make it ahead, keep the dressing separate and toss everything together right before serving, and your slaw will stay fresh and snappy instead of turning into a soggy mess.
03 -
  • Use a mandoline or the shredding blade on your box grater for the cabbage—it's faster and more even than trying to knife it, and uniform pieces look so much nicer.
  • If you're making this for a crowd, double the dressing recipe and dress the slaw just before people arrive, so it stays fresh and bright instead of turning into a watery mess by dessert time.
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