Why Cabbage Apple Slaw is the Side Dish You Didn’t Know You Needed

Let’s be real: coleslaw gets a bad rap. It’s often soggy, overly mayo-drenched, and just… sad. But what if I told you there’s a slaw that’s crisp, refreshing, and actually makes you want to eat your veggies?

Enter cabbage apple slaw. This isn’t your grandma’s coleslaw. It’s a crunchy, tangy, slightly sweet masterpiece that pairs with everything from BBQ to fish tacos.

And the best part? It takes less than 15 minutes to make. If you’re still eating boring salads, you’re doing it wrong.

Let’s fix that.

What Makes This Recipe So Good

This cabbage apple slaw is a game-changer because it’s balanced. The cabbage gives it a satisfying crunch, while the apples add a natural sweetness. The dressing?

A zesty mix of tangy and creamy without being overwhelming. Plus, it’s versatile. Serve it as a side, toss it on a sandwich, or eat it straight out of the bowl.

It’s also ridiculously healthy—low in calories, high in fiber, and packed with vitamins. Basically, it’s the MVP of side dishes.

Ingredients

Here’s what you’ll need to make this slaw:

• 4 cups shredded green cabbage (or a mix of green and red for extra color)
• 1 large apple (Granny Smith or Honeycrisp work best)
• 1/4 cup shredded carrots (optional, but adds a nice pop of color)
• 1/4 cup mayonnaise (use Greek yogurt for a lighter option)
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey (or maple syrup for a vegan twist)
• 1/2 teaspoon Dijon mustard
• Salt and pepper to taste

Step-by-Step Instructions

Ready to make magic? Follow these steps:

1. Shred the cabbage. Use a knife, mandoline, or food processor.
   

   Pro tip: pre-shredded cabbage works too if you’re feeling lazy.

2. Slice the apple. Cut it into thin matchsticks or grate it for a finer texture. Toss it with a splash of lemon juice to prevent browning.
3. Make the dressing. In a small bowl, whisk together mayo, apple cider vinegar, honey, Dijon mustard, salt, and pepper. Taste and adjust as needed.
4. Combine everything. In a large bowl, mix the cabbage, apple, and carrots (if using).
   

   Pour the dressing over and toss until everything is evenly coated.

5. Serve immediately or let it chill in the fridge for 30 minutes to let the flavors meld. Boom. You’re done.

Storage Instructions

This slaw stays fresh in the fridge for up to 3 days.

Store it in an airtight container to keep it crisp. If it gets a little watery, just give it a quick stir before serving. FYI, freezing is a no-go—cabbage and apples don’t freeze well.

Trust me, you’ll eat it all before that’s even an issue.

Benefits of the Recipe

Why should you make this slaw? Let me count the ways:

• It’s healthy. Cabbage is loaded with vitamin C and fiber, while apples add antioxidants. The dressing is light compared to traditional coleslaw.
• It’s quick. No cooking required.
  

  Just chop, mix, and serve.

• It’s versatile. Pair it with grilled meats, tacos, or even as a topping for burgers. It’s basically the Swiss Army knife of side dishes.

Common Mistakes to Avoid

Even the simplest recipes can go wrong. Here’s what to watch out for:

• Over-dressing the slaw. Start with half the dressing and add more as needed.
  

  Too much dressing = soggy slaw.

• Using the wrong apple. Avoid soft apples like Red Delicious. Stick to crisp varieties like Granny Smith or Honeycrisp.
• Skipping the lemon juice. Apples brown quickly. A quick toss in lemon juice keeps them fresh and vibrant.

Alternatives

Feel like mixing it up?

Here are some easy swaps:

• Swap the cabbage. Use kale or Brussels sprouts for a different texture.
• Change the dressing. Try a vinaigrette instead of mayo for a lighter option.
• Add-ins. Throw in some raisins, nuts, or even a handful of dried cranberries for extra flavor and texture.

FAQ

Can I make this slaw ahead of time?

Absolutely! It actually tastes better after chilling for 30 minutes to an hour. Just don’t add the dressing until you’re ready to serve if you’re prepping it a day in advance.

Is this recipe vegan-friendly?

Almost!

Swap the mayo for a vegan alternative and use maple syrup instead of honey. Easy peasy.

What’s the best way to shred cabbage?

Use a sharp knife, mandoline, or food processor. If you’re short on time, pre-shredded cabbage from the store works just fine.

No judgment here.

Can I use red cabbage instead of green?

Yes! Red cabbage adds a pop of color and a slightly peppery flavor. IMO, a mix of both is the way to go.

Final Thoughts

Cabbage apple slaw is the unsung hero of side dishes.

It’s quick, healthy, and so delicious you’ll forget you’re eating something good for you. Whether you’re serving it at a BBQ, packing it for lunch, or just craving something crunchy, this slaw has your back. So, what are you waiting for?

Grab a cabbage and an apple, and let’s get shredding. Your taste buds will thank you.