Green Cabbage and Apple Slaw (Printer-friendly)

A refreshing blend of shredded cabbage, tart apples, and crisp vegetables in a zesty honey-mustard dressing.

# Ingredient List:

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

# Expert Tips:

01 -
  • It comes together in 15 minutes flat, which means you can stop stressing about sides the morning of your cookout.
  • The dressing strikes that magical balance between creamy and tangy without ever feeling heavy.
  • It actually tastes better the next day when the flavors get cozy with each other in the fridge.
02 -
  • Slice your apple right before serving—I learned this the hard way when I prepped an hour early and the apple turned brown and the flesh got mealy.
  • Don't let the slaw sit in the dressing for more than a couple hours or the cabbage starts to wilt and lose that satisfying crunch you're after.
03 -
  • Make the dressing in a mason jar and shake it vigorously instead of whisking—it emulsifies faster and you can store leftovers right in the jar.
  • If mayonnaise isn't your thing, use equal parts Greek yogurt and olive oil for a tangier version that tastes lighter on the palate.
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