Looking for a fresh, vibrant side dish that’s both healthy and delicious? This Zesty Cabbage and Apple Slaw is exactly what you need. I love how it combines crisp cabbage with sweet-tart apples and a zingy dressing that brings everything together perfectly. It’s lighter than traditional coleslaw and brings a wonderful crunch to any meal.
Ingredients
- 1 medium head green cabbage, finely shredded
- 2 crisp apples (Honeycrisp or Granny Smith work great), julienned
- 2 carrots, julienned
- 1/4 red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- For the dressing:
- 1/3 cup apple cider vinegar
- 2 tablespoons honey
- 1/4 cup olive oil
- 1 tablespoon Dijon mustard
- 1/2 teaspoon celery seeds
- Salt and pepper to taste
Instructions
- Start by preparing the vegetables. Core and finely shred the cabbage using a sharp knife or mandoline. Place in a large mixing bowl.
- Core and julienne the apples, then add them to the bowl with the cabbage. Pro tip: toss the apple pieces with a little lemon juice to prevent browning if you’re not serving immediately.
- Add the julienned carrots, sliced red onion, and chopped cilantro to the bowl.
- In a separate small bowl, whisk together the apple cider vinegar, honey, olive oil, Dijon mustard, and celery seeds until well combined.
- Pour the dressing over the slaw mixture and toss well to combine. Season with salt and pepper to taste.
- Let the slaw rest for about 15 minutes before serving to allow the flavors to meld together.
Cook Time and Serving Size
Prep Time: 20 minutes
Total Time: 20 minutes (plus 15 minutes resting time)
Servings: 8-10 side dish portions
Recipe Notes
This Zesty Cabbage and Apple Slaw stays fresh in the refrigerator for up to 3 days, making it perfect for meal prep. The texture actually improves after a few hours as the vegetables slightly soften and absorb the dressing.
For the best results, keep these tips in mind:
- Cut your vegetables as uniformly as possible for the most appealing presentation and best texture.
- Don’t skip the resting time – it really helps develop the flavors.
- Feel free to adjust the honey and vinegar ratio to match your preferred level of sweetness and tang.
- For extra crunch, try adding toasted sunflower seeds or sliced almonds just before serving.
- If you’re not a fan of cilantro, fresh parsley makes an excellent substitute.
This refreshing slaw pairs beautifully with grilled meats, fish tacos, or as a light lunch on its own. It’s also a fantastic option for summer picnics and potlucks since it holds up well at room temperature and actually tastes better as it sits.
Zesty Cabbage and Apple Slaw
Ingredients
- 1 medium head green cabbage finely shredded
- 2 crisp apples Honeycrisp or Granny Smith work great, julienned
- 2 carrots julienned
- 1/4 red onion thinly sliced
- 1/4 cup fresh cilantro chopped
- 1/3 cup apple cider vinegar
- 2 tablespoons honey
- 1/4 cup olive oil
- 1 tablespoon Dijon mustard
- 1/2 teaspoon celery seeds
- Salt and pepper to taste
Instructions
- Start by preparing the vegetables. Core and finely shred the cabbage using a sharp knife or mandoline. Place in a large mixing bowl.
- Core and julienne the apples, then add them to the bowl with the cabbage. Pro tip: toss the apple pieces with a little lemon juice to prevent browning if you're not serving immediately.
- Add the julienned carrots, sliced red onion, and chopped cilantro to the bowl.
- In a separate small bowl, whisk together the apple cider vinegar, honey, olive oil, Dijon mustard, and celery seeds until well combined.
- Pour the dressing over the slaw mixture and toss well to combine. Season with salt and pepper to taste.
- Let the slaw rest for about 15 minutes before serving to allow the flavors to meld together.
