Green Cabbage and Apple Slaw (Printable version)

Shredded cabbage and tart apples tossed in a light, tangy dressing for a crisp and refreshing side.

# What You'll Need:

→ 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 fresh parsley, chopped
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 if needed.
06 - Serve immediately for extra crunch, or refrigerate for 30 minutes to let the flavors meld.

# Expert Hints:

01 -
  • It comes together in 15 minutes, no cooking required, which means you can prep it while everything else is happening on the grill.
  • The cabbage stays crunchy and the apple keeps its bite, so there's this satisfying textural contrast that makes you keep reaching for more.
  • It pairs with literally anything savory, from pulled pork to grilled chicken, and actually tastes better the next day as the dressing settles in.
02 -
  • Don't shred your apple until you're ready to dress it, or it will oxidize and turn brown no matter how fresh it looked five minutes ago.
  • The dressing needs actual whisking time to emulsify properly—just stirring it together leaves you with a broken, separated dressing that won't cling to the vegetables.
03 -
  • If your dressing breaks or looks separated after a few hours, whisk in a teaspoon of water and it comes right back together—something about reintroducing liquid helps the emulsion reset.
  • Toast poppy seeds gently in a dry pan for 30 seconds before adding them if you want an extra layer of subtle nuttiness that makes people ask what you did differently.
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