Cabbage Apple Slaw
Ingredients
&w=3840&q=75){kind=small}
&w=3840&q=75){kind=small}
&w=3840&q=75){kind=small}
- 1 pounds green cabbage – core removed, finely shredded (~0.5 medium green cabbages)
- 12 ounces apple – cored and cut into matchsticks (~2 medium apples)
- 1 cups carrot – peeled and coarsely grated
- 1/4 cups red onion – very thinly sliced (~0.5 medium red onions)
- 1/2 cups mayonnaise
- 2 tbsp apple cider vinegar
- 1 tbsp honey
- 1 tsp Dijon mustard
- 1/2 tsp celery seed
- 1 tsp kosher salt
- 1/4 tsp black pepper
Instructions
1. Combine the green cabbage, apple, carrot, and red onion in a large mixing bowl.
2. In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, honey, Dijon mustard, celery seed, kosher salt, and black pepper until smooth and emulsified.
3. Pour the dressing over the cabbage mixture and toss thoroughly until everything is evenly coated.
4. Let the slaw stand for 10–15 minutes to slightly wilt the cabbage and draw out juices, then toss again.
5. Serve chilled or at cool room temperature. Refrigerate up to 24 hours for best melding of flavors.
Cabbage Apple Slaw is a crunchy, refreshing salad that pairs the gentle bite of finely shredded cabbage with the crisp sweetness of fresh apples. A creamy, tangy dressing binds everything together, balancing sweetness, acidity, and a hint of spice. The result is a bright, versatile side that cuts through rich mains and adds texture to sandwiches or tacos.
Coleslaw’s roots trace to Dutch settlers, whose term “koolsla” (cabbage salad) evolved into the American classic. Over time, regional spins added fruits and spices; apples became especially common in areas with fall harvest traditions, blending Old World cabbage salads with New World produce. Today, apple-laced slaws appear alongside barbecue, fried fish, and picnic fare across the United States.