Green Cabbage and Apple Slaw (Printable Version)

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 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

# How To Make:

01 - In a large mixing 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.

# Helpful Hints:

01 -
  • It takes 15 minutes and tastes like you fussed all afternoon.
  • The tart apple and tangy dressing cut through rich barbecue or pulled pork like nothing else can.
  • Crisp cabbage stays crunchy even if you make it ahead, unlike limp lettuce-based slaws.
  • It's naturally vegetarian, gluten-free, and works for almost any dietary need with one small swap.
02 -
  • Don't dress the slaw more than a few hours ahead unless you like it very soft; the cabbage will continue to release water and dilute the dressing.
  • If you accidentally make it too acidic, stir in another tablespoon of mayo rather than starting over; it's a quick fix that actually improves the texture.
  • Shred everything by hand if you have time—it's meditative, and the pieces stay crisper than when a food processor bruises them.
03 -
  • Buy your cabbage and apples the day you plan to serve the slaw; they stay crisper and the apple won't oxidize if you're assembling everything fresh.
  • Use a mandoline or sharp knife for the cabbage, as a dull blade crushes instead of cutting, which bruises the cells and makes the slaw weep.
  • If you're feeding a crowd, you can double or triple this recipe and it scales perfectly, though you might want to add dressing gradually and taste as you go to avoid overdressing.
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