This vibrant apple slaw is a crisp, refreshing side dish that combines the natural sweetness of apples with crunchy cabbage and carrots.
High in fiber and low in saturated fat, it provides a light dose of plant-based nutrients while staying satisfying.
Quick to prepare and perfect for meal prep, it’s an effortless way to add color, crunch, and wholesome goodness to any weeknight meal.
Apple Slaw
Equipment
- 1 large mixing bowl
- 1 Sharp Knife
- 1 Cutting board
- Measuring cups and spoons
- Optional: mandoline, food processor, or cheese grater
Ingredients
- ⅓ cup mayonnaise
- 2 tsp Dijon mustard
- 2 tsp honey
- 2 Tbsp apple cider vinegar
- ¼ tsp salt plus more to taste
- ⅛ tsp black pepper
- 1 small cabbage thinly sliced (≈5 cups)
- 3 Granny Smith apples julienned (≈2 cups)
- 2 carrots julienned (≈2 cups)
- 3 green onions sliced diagonally (≈1 cup)
Instructions
- Prepare the Dressing: In a medium bowl, combine ⅓ cup mayonnaise, 2 teaspoons Dijon mustard, and 2 teaspoons honey. Whisk thoroughly until the mixture is smooth and creamy, ensuring the honey is fully dissolved into the mayonnaise. Gradually pour in 2 tablespoons apple cider vinegar while continuing to whisk, creating a well-balanced tangy-sweet dressing. Season with ¼ teaspoon salt and ⅛ teaspoon freshly cracked black pepper. Taste and adjust seasoning if necessary, then set the dressing aside while you prepare the vegetables.
- Slice the Cabbage: Remove any wilted or damaged outer leaves from the cabbage. Cut the cabbage in half, then slice each half into thin strips approximately 2 inches long and ¼ inch wide. This will give the slaw a crisp, satisfying texture. Transfer the shredded cabbage to a large mixing bowl that will later hold all the other ingredients, giving ample space for even tossing.
- Julienne the Carrots: Wash, peel, and cut 2 medium carrots into long, thin strips around 2 inches in length and ⅛ inch in width. Using a mandoline or knife ensures uniformity, which allows the carrots to blend seamlessly with the cabbage and apples. Add the carrots to the bowl with the cabbage and gently toss to begin combining the ingredients.
- Prepare the Apples: Core and peel 3 Granny Smith apples, then cut them into thin strips about 2 inches long and ⅛ inch wide, matching the size of the carrots. To prevent browning, place the apple slices in a bowl of cold water mixed with 2 teaspoons lemon juice (or 1 teaspoon vinegar per cup of water). Let them soak briefly, then drain thoroughly before adding them to the bowl with the cabbage and carrots.
- Slice the Green Onions: Trim the roots and any wilted parts of 3 green onions. Slice diagonally into thin 1/8-inch pieces to maximize flavor distribution. Add the green onions to the bowl containing the cabbage, carrots, and apples, gently tossing to distribute evenly.
- Combine the Ingredients: Pour the prepared dressing over the cabbage, carrots, apples, and green onions. Using a large spoon or salad tongs, carefully toss the mixture until every piece is lightly coated. Take care not to crush the apples or cabbage; the goal is to maintain a crisp, refreshing texture. Taste and adjust seasoning with additional salt or pepper if needed.
- Chill the Slaw: Cover the bowl with plastic wrap or transfer the slaw to an airtight container. Refrigerate for at least 30 minutes to allow flavors to meld and the dressing to infuse the vegetables and fruit. Chilling enhances the tangy-sweet balance and ensures each bite is crisp and flavorful.
- Serve and Enjoy: Before serving, gently toss the slaw one more time. Portion into 1-cup servings and enjoy as a refreshing side for grilled meats, sandwiches, or as a light, nutritious snack on its own. Store any leftovers in an airtight container in the refrigerator for up to 2 days while keeping the slaw crisp.
Notes
- Use Granny Smith apples for a tart flavor that balances the sweetness of the dressing.
- Keep the cabbage, carrots, and apples uniform in size for consistent texture and appearance.
- Soaking apple slices in lemon juice or vinegar prevents browning and maintains crispness.
- Adjust the dressing seasonings to taste—more honey for sweetness, more vinegar for tang.
- A mandoline or food processor can speed up slicing and create uniform strips.
- This slaw can be made a few hours ahead, but avoid dressing it too far in advance to prevent sogginess.
Chef’s Secrets For Perfect Slaw
To make this apple slaw truly exceptional, focus on balancing texture and flavor.
Thin, uniform slicing ensures each bite has a crisp, satisfying crunch. Use fresh, firm produce—especially apples and cabbage—for maximum freshness.
For an added depth of flavor, lightly chill the dressing before tossing, which helps the tang and sweetness meld with the vegetables.
If you prefer a slightly creamier slaw, fold in a tablespoon of Greek yogurt, which adds protein while keeping it light.
Finally, gentle tossing is key: always lift and fold the ingredients rather than stirring aggressively to preserve the crispness of the apples and cabbage.
Serving Suggestions To Enhance Meals
This apple slaw is versatile and pairs beautifully with a variety of dishes.
Serve it alongside grilled chicken, turkey burgers, or fish tacos for a refreshing contrast.
It also works well as a topping for sandwiches, wraps, or pulled pork sliders, adding crunch and tang.
For a vegetarian option, enjoy it with roasted vegetable bowls or grain salads.
Garnish with fresh herbs like parsley or cilantro to elevate the presentation, or add a sprinkle of toasted nuts for extra texture and flavor.
The combination of sweet, tangy, and crisp elements makes it a perfect complement to almost any meal.
Storage Tips To Keep Slaw Fresh
Store the slaw in an airtight container in the refrigerator to maintain its crisp texture.
For best results, store the dressing separately if you plan to make the slaw ahead of time; this prevents the vegetables from becoming soggy.
When ready to serve, toss the dressing into the slaw and mix gently. Properly stored, the slaw will remain fresh for up to 2 days.
Avoid freezing, as this will compromise the texture of the apples and cabbage.
Always check for excess moisture before serving; drain any liquid that accumulates at the bottom of the container.
Frequently Asked Questions
1. Can I use other apples instead of Granny Smith?
Yes! While Granny Smith apples provide a tart contrast, you can also use Honeycrisp, Fuji, or Gala apples.
Just keep in mind that sweeter apples will make the slaw less tangy, so you may want to adjust the vinegar in the dressing.
2. How can I make the slaw less creamy?
If you prefer a lighter slaw, reduce the mayonnaise or substitute half with Greek yogurt.
Another option is to use a vinaigrette-only dressing with apple cider vinegar and honey, which keeps the flavors fresh and tangy without added creaminess.
3. Can I prep this slaw in advance?
Absolutely. You can slice the vegetables and apples ahead of time and store them separately.
The dressing can also be made in advance. Toss everything together shortly before serving to keep the slaw crisp and fresh.
4. How do I prevent apples from browning?
Immediately placing apple slices in water mixed with lemon juice or vinegar will prevent oxidation and browning.
Even a brief 5-minute soak can help maintain their bright color and crisp texture until ready to mix into the slaw.
5. Can this slaw be made vegan?
Yes! Replace the mayonnaise with a plant-based alternative such as vegan mayo or cashew cream. Ensure the honey is substituted with maple syrup or agave nectar.
This keeps the slaw creamy, flavorful, and entirely plant-based while retaining the same crisp texture.
