Green Cabbage and Apple Slaw (Printable)

Crisp shredded cabbage meets tart apples in a light tangy dressing, creating the perfect refreshing side for any meal.

# 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

# How To Make It:

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

# Expert Tips:

01 -
  • It comes together in fifteen minutes flat, which means you can throw it together while the grill is heating up.
  • The tartness keeps everything bright and interesting, so it actually tastes good with heavy barbecued things instead of feeling like an obligation.
  • You can make it ahead and it sits beautifully in the fridge, getting better as the flavors get to know each other.
02 -
  • Don't shred your apple until you're ready to mix it—oxidation turns it brown and sad within minutes, which looks less appetizing than it tastes but still worth avoiding.
  • Whisk your dressing properly so the oil and vinegar actually become friends instead of remaining suspicious of each other; this is what separates homemade from mediocre.
03 -
  • Make the dressing in the small bowl first, then you can taste it before it ever touches the vegetables—this is how you learn your own preferences instead of blindly following amounts.
  • If you accidentally make it too tangy, add a teaspoon of honey; too creamy, add a splash of vinegar—this recipe responds beautifully to mid-course corrections.
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