Ingredients
1 small head (about 2 lbs) Green Cabbage
1/2 small head (about 1 lb) Red Cabbage
2 medium Granny Smith Apples
2 medium Carrots
1/2 small Red Onio
1/4 cup Fresh Parsley
1/4 cup Apple Cider Vinegar
3 tablespoons Olive Oil
1 tablespoon Honey or Maple Syrup
1 teaspoon Dijon Mustard
1/2 teaspoon Salt
1/4 teaspoon Black Pepper
Instructions
- Prepare the Cabbage: Start by removing any bruised outer leaves from both the green and red cabbage. Halve each cabbage, remove the core, and then finely shred the cabbage. You can use a sharp knife, a mandoline slicer (with caution!), or the shredding attachment of a food processor for speed. Place the shredded cabbage in a large mixing bowl
- Shred Carrots and Slice Apples: Peel the carrots and shred them using a box grater or the food processor. Add the shredded carrots to the bowl with the cabbage. Next, core and quarter the apples. Thinly slice the apples or julienne them for longer strands. Add the apple pieces to the bowl immediately to prevent browning
- Slice Red Onion: Halve the red onion, peel it, and then slice it very thinly. You want translucent pieces that will easily mix into the slaw. Add the sliced red onion to the bowl with the other vegetables
- Chop Parsley (Optional): If using fresh parsley, roughly chop it and add it to the bowl
- Whisk the Dressing: In a small bowl, combine the apple cider vinegar, olive oil, honey (or maple syrup), Dijon mustard, salt, and black pepper. Whisk vigorously until the dressing is well emulsified and all ingredients are fully combined. This dressing will bring all the flavors of your apple cabbage slaw together beautifully
- Combine and Toss: Pour the prepared dressing over the vegetables in the large mixing bowl. Using tongs or clean hands, gently toss all the ingredients until everything is evenly coated with the dressing. Ensure the dressing reaches all the vibrant components of your apple cabbage slaw
- Chill and Serve: For best results, cover the bowl and refrigerate the apple cabbage slaw for at least 15-30 minutes before serving. This allows the flavors to meld and the cabbage to slightly soften, enhancing the overall taste and texture of this fantastic apple cabbage slaw. Give it one final toss just before serving
Notes
Substitutions & Variations: Customize with different cabbage, apple varieties (Gala, Fuji, Honeycrisp), or other vegetables like bell peppers, radishes, or celery. Add toasted nuts/seeds for crunch. Experiment with fresh herbs like dill, mint, or cilantro. Adjust sweetness with agave nectar or stevia. For a creamy slaw, whisk in Greek yogurt or mayonnaise. Add red pepper flakes or hot sauce for a spicy kick. Boost protein with shredded chicken, chickpeas, or grilled shrimp.
Pro Tips for Success: Ensure uniformly shredded vegetables for even coating. Toss sliced apples with a tiny bit of lemon juice to prevent browning. Start with less dressing and add more if needed. Always taste and adjust seasoning before serving. Allow the slaw to chill for 15-30 minutes for flavors to meld. Serve chilled for best results.
Storage & Reheating Tips: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Best eaten cold, do not reheat. Drain excess liquid and stir before serving, or add a splash more dressing if it seems dry.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Side Dish
- Method: Mixing
- Cuisine: American
- Diet: Gluten-Free, Dairy-Free, Vegetarian, Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 120 kcal
- Sugar: 9 g
- Sodium: 180 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 2 g
- Cholesterol: 0 mg