Why You’ll Love This Cabbage and Apple Slaw

• It’s a Textural Party. You get this incredible crunch from the cabbage, a juicy burst from the apple, and a little nutty bite if you add the optional seeds. It’s far from boring and keeps every single forkful interesting.
• The Dressing is Light yet Luscious. We’re using Greek yogurt as the base, which gives it a lovely creaminess without the heaviness of traditional mayonnaise. It’s tangy, a little sweet, and just coats everything perfectly.
• It’s a Make-Ahead Champion. Unlike a green salad that wilts in minutes, this slaw actually benefits from a little rest in the fridge. The cabbage softens just slightly, and the flavors meld together beautifully, making it the ultimate stress-free side for gatherings.
• Endlessly Adaptable. Honestly, think of this as a template. You can throw in some shredded carrots, swap the apples for pears, add some raisins or dried cranberries, or even a bit of fresh herbs like dill or parsley. It’s your slaw—make it your own!

Ingredients & Tools

• 1/2 medium head green cabbage, cored and thinly sliced
• 2 crisp, sweet apples (like Honeycrisp or Fuji)
• 1/2 cup plain Greek yogurt (full-fat for the creamiest result)
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey or maple syrup
• 1 tablespoon Dijon mustard
• 2 tablespoons extra-virgin olive oil
• 1/4 cup finely chopped red onion (optional, for a bit of bite)
• Salt and black pepper to taste
• Optional for crunch: 2 tablespoons toasted sunflower seeds or sliced almonds

Tools: A sharp chef’s knife, a large mixing bowl, a smaller bowl for the dressing, a whisk, and a box grater or mandoline (for super even slicing, if you like).

The quality of your ingredients really shines here. Using a good, thick Greek yogurt makes the dressing silky, and a crisp, sweet apple provides the perfect contrast to the tangy dressing. Don’t skip the toasting step for the seeds if you’re using them—it adds a whole new layer of nutty aroma.

Serves: 6 | Prep Time: 20 minutes | Cook Time: 0 minutes | Total Time: 20 minutes (plus optional chilling time)

Before You Start: Tips & Ingredient Notes

• Which cabbage is best? I love green cabbage for its sturdy crunch, but a mix of green and red cabbage makes for a stunningly colorful slaw. If you use red, just know it might tint the dressing a faint pink color—which is totally fine and quite pretty!
• The apple choice matters. You want an apple that’s firm and sweet, not something that will turn to mush. Honeycrisp, Fuji, or Jazz apples are my top picks. Granny Smith can be too tart here, honestly.
• How to prevent browning. Apples turn brown when exposed to air. The trick is to make the dressing and toss the sliced apples in it right away. The acid from the vinegar and yogurt acts as a barrier, keeping them looking fresh for hours.
• To slice or to shred? You can thinly slice the cabbage with a knife for a more rustic feel, or use a mandoline for super fine, delicate shreds. It’s entirely up to your texture preference—both are fantastic.

How to Make Cabbage and Apple Slaw

Serving Suggestions

Complementary Dishes

• Pulled Pork or Chicken Sandwiches — The cool, crisp slaw is the perfect counterpoint to rich, smoky, tender meat. Pile it right on top of the sandwich for an incredible textural contrast.
• Grilled Sausages or Burgers — It acts like a fresh, vibrant relish that cuts through the fattiness of the meat. It’s a million times better than a sad, limp piece of lettuce.
• Pan-Seared Fish like Salmon — The lightness of the slaw complements the oily, flavorful fish beautifully. It’s a healthy, restaurant-quality meal that comes together in no time.

Drinks

• A Crisp Lager or Pale Ale — The carbonation and slight bitterness of the beer cleanse the palate between bites of the creamy slaw, making each mouthful taste fresh again.
• Sparkling Water with Lemon — For a non-alcoholic option, the bubbles and citrus echo the tangy, refreshing qualities of the slaw itself. It’s incredibly revitalizing.
• A Dry Riesling or Sauvignon Blanc — These wines have enough acidity to stand up to the tangy dressing and a fruitiness that harmonizes with the sweet apples.

Something Sweet

• Simple Apple Crumble — It’s a fun, thematic way to end the meal, continuing the apple thread but in a warm, comforting, dessert form. Serve with a scoop of vanilla ice cream, of course.
• Lemon Sorbet — This is the ultimate palate cleanser. Its sharp, clean citrus flavor is the perfect finish after a meal that might have included richer main courses.
• Dark Chocolate-Covered Almonds — A little something sweet, salty, and crunchy that doesn’t require any baking. It’s a sophisticated yet easy way to cap off the evening.

Top Mistakes to Avoid

• Mistake: Using a soft, mealy apple. This is the biggest one. An apple like a Red Delicious will disintegrate and make the slaw watery and mushy. Firmness is non-negotiable for that perfect crunch.
• Mistake: Dressing the slaw too far in advance. While 30 minutes to an hour is great, if you dress it the night before, the cabbage will lose too much water and become limp. The dressing may also break. For make-ahead, keep the dressing separate and combine a few hours before serving.
• Mistake: Skipping the tasting step. Your palate is your best tool. Seasoning a cold dish is different than a hot one. Always taste the dressing and the final slaw and adjust the salt, pepper, or acidity until it sings.
• Mistake: Cutting the cabbage too thick. Chunky pieces of cabbage are hard to eat and won’t meld well with the dressing. Thin shreds are essential for the right texture and flavor distribution.

Expert Tips

• Tip: Massage your cabbage. If you want to speed up the softening process, after you’ve sliced the cabbage, sprinkle it with a pinch of salt and literally massage it with your hands for a minute. You’ll feel it start to wilt slightly, making it more pliable and even easier to eat.
• Tip: Add a touch of celery seed. This is a classic slaw secret! A quarter teaspoon of celery seed added to the dressing adds a subtle, savory, complex depth that is just incredible. It’s a tiny change with a huge impact.
• Tip: Use the shredder blade on your food processor. If you’re making a double or triple batch for a crowd, this is a massive time-saver. You can shred the cabbage and even the apples in seconds, ensuring uniform pieces.
• Tip: Turn it into a main course. Add a can of drained chickpeas, some shredded rotisserie chicken, or flaked tuna to this slaw, and you’ve got a complete, satisfying lunch that requires zero cooking.

FAQs

Can I make this slaw vegan?
Absolutely! It’s a very easy swap. Instead of Greek yogurt, use a plant-based alternative like unsweetened coconut yogurt or a soy-based yogurt. Just make sure it’s a thick, plain variety. Also, use maple syrup instead of honey to keep it fully plant-based. The result will be just as creamy and delicious.

How long does this slaw last in the fridge?
It keeps surprisingly well! Stored in an airtight container, it will be good for about 2-3 days. The cabbage will continue to soften, and it might release a bit more liquid, but it’s still perfectly edible. Just give it a stir before serving. I wouldn’t recommend freezing it, as the texture of the cabbage and apple will be completely ruined upon thawing.

My slaw is a bit watery after sitting. What did I do wrong?
This is natural! Salt draws moisture out of vegetables. It’s not a mistake, it’s science. You can either just stir it back in, or if it’s really bothering you, you can drain off a little bit of the excess liquid before serving. To minimize this, don’t add the salt until you’re ready to dress the slaw, and don’t dress it more than a few hours ahead.

Can I use a pre-shredded coleslaw mix?
You can, for sure, as a shortcut. A classic tri-color coleslaw mix (green and red cabbage with carrots) works wonderfully. Just note that the carrots might add a slight sweetness. You’ll still need to slice and add your own apples, as the pre-shredded ones in bags are often treated and don’t have the same fresh crunch.

What other fruits or veggies can I add?
Oh, so many options! Thinly sliced fennel bulb adds a lovely anise flavor. Shredded Brussels sprouts are a fantastic, hearty addition. For fruit, try thin slices of pear or a handful of pomegranate arils for a burst of color and juice. A handful of chopped fresh herbs like dill, parsley, or even mint can take it in a completely different, fresh direction.