Green Cabbage Apple Slaw (Print Version)

Crisp shredded cabbage and tart apples in a light tangy dressing, ready in 15 minutes.

# Components:

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

# Expert Advice:

01 -
  • It comes together in under fifteen minutes with ingredients you probably already have
  • The contrast between crisp cabbage and sharp apples makes every forkful interesting
02 -
  • Grating the apple instead of slicing it helps it distribute evenly throughout the slaw
  • Letting it sit for even twenty minutes transforms the texture and melds the flavors beautifully
03 -
  • A mandoline makes perfectly even shreds but a sharp knife and patience work just as well
  • Toast the poppy seeds in a dry pan for two minutes to intensify their nutty flavor
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