Green Cabbage Apple Slaw

This Green Cabbage and Apple Slaw is a crisp, refreshing dish that brings together the crunchy texture of finely shredded cabbage with the tart sweetness of apples. Tossed in a light and tangy dressing, it offers a vibrant burst of flavor that is perfect for any occasion.

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Whether you are planning a summer picnic or looking for a bright side dish to lighten up a hearty meal, this slaw is an excellent choice. The combination of apple cider vinegar, Dijon mustard, and honey creates a dressing that is both zesty and slightly sweet, making the fresh produce truly shine.

Ingredients

• 4 cups green cabbage, finely shredded
• 1 large tart apple (such as Granny Smith), julienned or shredded
• 1 medium carrot, peeled and grated
• 2 green onions, thinly sliced
• 3 tablespoons apple cider vinegar
• 2 tablespoons mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 2 tablespoons extra-virgin olive oil
• Salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley (optional)
• 1 tablespoon poppy seeds (optional)

Instructions

1. Prepare the Base

In a large mixing bowl, combine the shredded green cabbage, julienned apple, grated carrot, and thinly sliced green onions.

2. Whisk the Dressing

In a separate small bowl, whisk together the apple cider vinegar, mayonnaise, Dijon mustard, honey, olive oil, salt, and pepper until the mixture is smooth and fully emulsified.

3. Combine and Toss

Pour the prepared dressing over the cabbage and apple mixture. Toss thoroughly to ensure everything is evenly coated.

4. Add Final Touches

If you are using them, stir in the chopped fresh parsley and poppy seeds for extra texture and herbal notes.

5. Adjust Seasoning

Taste the slaw and adjust the salt and pepper to your preference.

6. Serve or Chill

Serve the slaw immediately for maximum crunch, or refrigerate for 30 minutes to allow the flavors to meld together.

Zusatztipps für die Zubereitung

For the best results, use a mandoline or a sharp chef's knife to get the cabbage as thin as possible. Utilizing a grater for the carrots and julienning the apple ensures that every bite has a consistent texture. Letting the slaw rest in the refrigerator for half an hour can significantly enhance the flavor profile.

Varianten und Anpassungen

This recipe is highly customizable. For a vegan version, simply use plant-based mayonnaise and swap the honey for maple syrup. You can also use red cabbage instead of green—or a mix of both—to add more color. For an extra layer of texture, try adding sunflower seeds or toasted nuts.

Serviervorschläge

This slaw is fantastic when served alongside grilled meats like chicken or steak. It also makes a wonderful tangy topping for pulled pork sandwiches, providing a necessary acidic crunch to balance out rich, slow-cooked flavors.

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Enjoy this simple and vibrant Green Cabbage and Apple Slaw at your next gathering. Its balance of textures and flavors makes it a crowd-pleasing addition to any table.

Frequently Asked Questions

→ How long does this slaw stay fresh?

The slaw stays crisp for up to 2 days when refrigerated in an airtight container. For best texture, add the dressing just before serving.

→ Can I make this vegan?

Yes, simply substitute vegan mayonnaise and replace the honey with maple syrup or agave nectar. The dressing will still emulsify beautifully.

→ What apple variety works best?

Tart, crisp apples like Granny Smith hold their texture well. Honeycrisp or Pink Lady are excellent alternatives that offer a nice balance of sweet and tart.

→ Can I prepare this ahead of time?

You can shred the vegetables and make the dressing up to a day ahead. Keep them separate and toss together shortly before serving to maintain the crunch.

→ What other vegetables can I add?

Red cabbage adds vibrant color, while bell peppers, fennel, or Brussels sprouts bring extra crunch and flavor. Try mixing varieties for visual appeal.

→ How do I prevent the apples from browning?

Toss the julienned apples with a tablespoon of lemon juice or vinegar immediately after cutting. The acidic coating prevents oxidation and keeps them bright.