Save I threw this together twenty minutes before guests arrived last summer, realizing id promised a side dish and had nothing but a head of cabbage and some apples in the fridge. The crunch of that first bite, how the tartness cut through everything were serving with it, made it an instant staple.
My neighbor actually knocked on the door to ask what I was making when the vinegar hit the hot pan for another recipe, but when I served this slaw at the block party later, three people asked for the recipe before they even finished their plates.
Ingredients
- 4 cups green cabbage: The backbone of this slaw, shred it finely for delicate texture or thicker for more substance
- 1 large tart apple: Granny Smith holds up best and provides that perfect sharp contrast against the mild cabbage
- 1 medium carrot: Adds sweetness and color without overpowering the fresh flavors
- 2 green onions: Their mild bite brings everything together without overwhelming like raw onion might
- 3 tablespoons apple cider vinegar: This is what makes the dressing pop and keeps the slaw bright
- 2 tablespoons mayonnaise: Just enough creaminess to coat without making it heavy
- 1 tablespoon Dijon mustard: Adds depth and a slight kick that cuts through the sweetness
- 1 tablespoon honey: Balances the vinegar and brings out the natural sweetness in the apples
- 2 tablespoons extra-virgin olive oil: Helps the dressing cling to every shred and adds richness
- Salt and pepper: Essential for making all the flavors sing together
- 2 tablespoons fresh parsley: Fresh herbs transform this from simple to special
- 1 tablespoon poppy seeds: These tiny seeds add a subtle crunch and visual appeal
Instructions
- Prep your vegetables:
- Combine the shredded cabbage, apple, carrot, and green onions in a large bowl, making sure they are well mixed
- Make the dressing:
- Whisk together the apple cider vinegar, mayonnaise, Dijon mustard, honey, olive oil, salt, and pepper until smooth and emulsified
- Bring it together:
- Pour the dressing over the cabbage mixture and toss thoroughly until every piece is lightly coated
- Add the finishing touches:
- Stir in the parsley and poppy seeds if using, then taste and adjust the seasoning
- Choose your moment:
- Serve right away for maximum crunch or let it rest for thirty minutes to let the flavors develop
Save This became the dish my daughter requests for every family gathering, the one she learned to make herself when she moved into her first apartment and called me excitedly because she finally understood why fresh ingredients matter.
Making It Your Own
I have swapped red cabbage for half the green when I wanted something that looked more striking on the table, and the slight bitterness it brings actually works wonderfully with the sweet apples.
What To Serve With It
This slaw has saved me countless times when I needed something to balance rich foods like pulled pork sandwiches or grilled sausages, and it is especially good alongside spicy dishes where that cool crunch provides relief.
Storage And Make Ahead Tips
The dressing can be made a day ahead and kept in the fridge, but toss the slaw only an hour or two before serving to maintain its appealing crunch.
- Keep any undressed portions separate if you are meal prepping for the week
- Add a squeeze of fresh lemon right before serving to brighten tired leftovers
- The slaw will keep for three days though the texture softens over time
Save Every time I make this now, I remember that frantic afternoon with unexpected guests and how sometimes the simplest combinations become the ones we return to again and again.
Recipe FAQ
- → How long does cabbage slaw stay fresh?
Properly stored in an airtight container in the refrigerator, this slaw stays fresh for 3-5 days. The cabbage remains crunchy, though it will soften slightly as it marinates in the dressing.
- → Can I make this ahead of time?
Absolutely! This slaw actually benefits from sitting for 30 minutes to 2 hours before serving. The flavors meld together beautifully, and the cabbage softens just enough while maintaining its crunch.
- → What type of apple works best?
Granny Smith apples are ideal for their tartness and crisp texture that holds up well when shredded. Honeycrisp or Pink Lady also work beautifully if you prefer slightly sweeter notes.
- → How do I prevent the apples from browning?
Toss the shredded apples with a tablespoon of the apple cider vinegar from the dressing right after cutting. The acid naturally prevents oxidation and keeps them looking fresh.
- → Can I use pre-shredded cabbage?
Yes, pre-shredded coleslaw mix works perfectly in a pinch. However, hand-shredded cabbage tends to be crispier and fresher-tasting than bagged varieties.
- → What can I substitute for mayonnaise?
Greek yogurt makes an excellent lighter substitute with similar tanginess. For a dairy-free option, use mashed avocado or additional olive oil blended with the vinegar and mustard.