Crisp Apple Cabbage Slaw (Printable)

Crisp apples and cabbage in a tangy-sweet dressing. A refreshing side for picnics and barbecues.

# What You Need:

→ Vegetables and Fruits

01 - 2 cups green cabbage, finely shredded
02 - 1 cup red cabbage, finely shredded
03 - 2 medium apples (Gala or Granny Smith), julienned or grated
04 - 1 large carrot, peeled and grated
05 - 3 green onions, thinly sliced

→ Dressing

06 - 1/3 cup mayonnaise
07 - 2 tablespoons apple cider vinegar
08 - 1 tablespoon honey
09 - 1 teaspoon Dijon mustard
10 - Salt and black pepper, to taste

→ Optional Additions

11 - 1/4 cup chopped fresh parsley
12 - 1/4 cup toasted sunflower seeds or walnuts

# How-To Steps:

01 - In a large mixing bowl, toss together the shredded green cabbage, red cabbage, julienned apples, grated carrot, and sliced green onions until evenly distributed.
02 - In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, honey, Dijon mustard, salt, and black pepper until smooth and well combined.
03 - Pour the dressing over the cabbage and apple mixture, tossing thoroughly to coat all ingredients evenly.
04 - Fold in the chopped parsley and toasted sunflower seeds or walnuts if using. Taste and adjust seasoning as desired.
05 - Refrigerate for at least 10 minutes before serving to allow the flavors to meld. Serve cold.

# Helpful Tips:

01 -
  • The apples bring a sweetness that regular coleslaw never quite achieves, and kids who normally refuse salad will eat this by the bowlful.
  • Zero cooking means you can throw it together while the grill heats up and not break a sweat.
  • That crunch holds up in the fridge for days, making it the rare leftover that actually tastes better on day two.
02 -
  • Toss the julienned apples with a squeeze of lemon juice or a splash of the apple cider vinegar right after cutting, or they will turn brown and look tired within minutes.
  • If you salt the cabbage shreds and let them sit in a colander for five minutes before dressing, they release excess water and the slaw stays crisp instead of getting soupy overnight.
03 -
  • A mandoline slicer makes the cabbage paper thin and uniform, which means every bite has the same ratio of crunch to creaminess.
  • Toasting the sunflower seeds in a dry skillet over medium heat for about three minutes until they smell nutty transforms them from background filler into something people will ask about.

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