Save Last summer, my neighbor brought over a bowl of this slaw after a long day of gardening. We sat on her porch eating it straight from the bowl with forks, too tired to bother with plates. The crunch of cabbage against the sweet-tart apples was exactly what we needed. I asked for the recipe before even wiping my mouth. Now it is my go-to whenever something fresh and vibrant is required.
I brought this to a Fourth of July barbecue last year. My friend Sarah, who claims to hate coleslaw, went back for thirds. She could not believe it was the same dish she usually avoids at cookouts. The apples change everything, adding this brightness that keeps people coming back. Now I make a double batch just to be safe.
Ingredients
- 4 cups green cabbage, finely shredded: Use a mandoline if you have one, or practice your knife skills. Uniform shreds make for the best texture.
- 1 large tart apple: Granny Smith is ideal here because its firm flesh holds up beautifully and its sharpness cuts through the creamy dressing.
- 1 medium carrot, grated: Adds sweetness and color. Do not skip it, even if you think you will not notice.
- 2 green onions, thinly sliced: These little pops of mild onion flavor make the whole dish feel finished.
- 3 tablespoons apple cider vinegar: The backbone of the dressing, providing that signature tang.
- 2 tablespoons mayonnaise: Just enough creaminess to bind everything together without making it heavy.
- 1 tablespoon Dijon mustard: Adds depth and a gentle bite.
- 1 tablespoon honey: Balances the vinegar's acidity beautifully.
- 2 tablespoons extra-virgin olive oil: Helps the dressing coat every single shred.
- Salt and freshly ground black pepper: Do not be shy here. Proper seasoning transforms this entirely.
- 2 tablespoons fresh parsley and 1 tablespoon poppy seeds: Optional but worth it for the visual appeal and subtle bursts of flavor.
Instructions
- Prepare the vegetables:
- Combine the cabbage, apple, carrot, and green onions in a large bowl. Use your hands to toss them gently, distributing everything evenly.
- Make the dressing:
- Whisk together the vinegar, mayonnaise, Dijon, honey, olive oil, salt, and pepper in a small bowl until it looks smooth and creamy.
- Bring it together:
- Pour the dressing over the vegetables and toss thoroughly. Keep mixing until every shred is lightly coated.
- Add the finishing touches:
- Stir in the parsley and poppy seeds if you are using them. They add such a nice little surprise in each bite.
- Taste and adjust:
- Scoop up a small bite. Need more salt? A touch more honey? Trust your palate and fix it now.
- Choose your moment:
- Serve right away for maximum crunch, or let it rest for 30 minutes to let the flavors get cozy.
Save This slaw has saved me so many times when I needed something impressive but had zero energy. It looks so beautiful in a glass bowl, all those colors mingling together. My husband actually requested it for his birthday dinner. That is when you know a recipe has earned its place.
Making It Your Own
Once you have the basic formula down, the variations are endless. I have swapped half the green cabbage for red cabbage when I wanted something that looked festive. The purple streaks against the green are stunning, and the red cabbage has a slightly peppery bite that adds complexity.
Pairing Suggestions
This slaw is the perfect partner for anything grilled. The acidity cuts through rich meats like brisket or ribs, and the crunch provides such a nice contrast. I also love it piled high on a pulled pork sandwich or alongside a simple bowl of chili when I want something fresh to balance the heat.
Storage and Meal Prep
The slaw will keep for a good two or three days in the refrigerator, though the texture softens as time goes on. Some days I actually prefer it after the flavors have had time to meld together. Just give it a good stir before serving and maybe a squeeze of fresh lemon to wake everything back up.
- If making ahead, store the dressing separately and toss just before serving
- Use a box grater for the carrot if you do not have a food processor
- Save the apple cores and peels to infuse water or tea for a zero-waste bonus
Save Hope this bright and crunchy slaw finds its way to your table soon. It has a way of making any meal feel like a celebration.
Recipe Help & FAQs
- → How long does this slaw stay fresh?
The slaw stays fresh for up to 3 days when refrigerated in an airtight container. For best texture and crunch, serve within 24 hours of preparation.
- → Can I make this slaw ahead of time?
Yes, you can prepare this slaw up to 24 hours ahead. Refrigerate to let flavors meld, but add the dressing just before serving to maintain optimal crunchiness.
- → What type of apple works best?
Tart varieties like Granny Smith, Honeycrisp, or Pink Lady work beautifully as they provide a nice contrast to the sweet dressing while maintaining their crunch when shredded.
- → Is there a vegan alternative?
Substitute vegan mayonnaise for regular mayonnaise and use maple syrup or agave nectar instead of honey to create a delicious vegan version.
- → What can I add for extra crunch?
Consider adding toasted sunflower seeds, chopped walnuts, sliced almonds, or even crushed ramen noodles for additional texture and protein.