Save to Pinterest Last summer my neighbor brought over an armful of cabbage from her garden and said figure out something refreshing. I ended up making this slaw three times that week because everyone kept asking for the recipe. The way the tart apples cut through the creamy dressing made it disappear faster than I could make it.
I brought this to a potluck and watched three different people ask for the recipe before even taking a bite. Something about the way the honey and vinegar balance makes people pause and ask whats in it. Now it is my go to when I need something that feels special but requires zero effort.
Ingredients
- Green cabbage: Shred it yourself for the best texture prebagged coleslaw mix never crunches quite right
- Tart apple: Granny Smith or Honeycrisp work beautifully here leave the skin on for color
- Carrot: Adds sweetness and that classic orange pop that makes slaw look inviting
- Apple cider vinegar: The backbone of the dressing brings brightness that cuts through the creamy elements
- Mayonnaise: Just enough to coat everything without making it heavy
- Dijon mustard: Adds a subtle kick that keeps things interesting
- Honey: Balances the vinegar and complements the apples perfectly
- Olive oil: Helps the dressing cling to every shred
- Fresh parsley: Not essential but adds a fresh herbal note that wakes up the whole bowl
Instructions
- Prep your vegetables:
- Toss the shredded cabbage apple carrot and green onions in your largest mixing bowl. The mix of colors should make you happy just looking at it.
- Make the dressing:
- Whisk the vinegar mayonnaise Dijon honey olive oil salt and pepper until completely smooth. Taste and adjust the honey or vinegar until it hits that perfect sweet tangy balance.
- Bring it together:
- Pour the dressing over the vegetables and toss thoroughly until every shred is coated. The transformation as everything glistens is deeply satisfying.
- Add the finishing touches:
- Stir in the parsley and poppy seeds if using then taste again. Sometimes a pinch more salt is all it needs to sing.
- Let it rest or serve:
- You can eat it right away for maximum crunch or refrigerate 30 minutes to let flavors meld. Both ways are excellent.
Save to Pinterest My aunt took one bite at a family gathering and announced she was never making potato salad again. Now every barbecue we have includes this slaw and the bowl is always empty first. It has become the dish everyone expects and nobody gets tired of.
Making It Your Own
Swap red cabbage for half the green to make it stunningly colorful. Try adding fennel for an anise note or throw in toasted sunflower seeds for extra crunch. Once you understand the balance of creamy tangy and sweet the variations are endless.
Perfect Pairings
This slaw was practically made for pulled pork sandwiches and barbecue plates. It also cuts through rich fried chicken or works alongside anything grilled. I have even piled it onto fish tacos for unexpected crunch and brightness.
Make Ahead Magic
You can prep all the vegetables a day ahead and keep them in separate containers. Make the dressing and store it separately too then toss everything just before serving. This trick means you can bring restaurant quality slaw to any gathering without last minute stress.
- Store undressed slaw in the refrigerator for up to 2 days
- Keep the dressing in a jar and give it a good shake before using
- Toss gently to avoid bruising the apple shreds
Save to Pinterest There is something honest about a bowl of vegetables treated simply and well. This slaw reminds me that the best dishes do not need to be complicated.
Recipe FAQs
- → How long does green cabbage slaw stay crisp?
This slaw stays perfectly crisp for up to 2 days when refrigerated in an airtight container. The vinegar in the dressing helps maintain the crunch. For best texture, add the dressing just before serving.
- → Can I make this slaw ahead of time?
Yes, prepare the vegetables and dressing separately up to 24 hours in advance. Toss everything together 30 minutes before serving to allow flavors to meld while maintaining optimal crunch.
- → What apples work best for this slaw?
Granny Smith apples are ideal for their tart flavor and firm texture that holds up when shredded. Honeycrisp or Braeburn also work well. Avoid softer varieties like Red Delicious as they can become mushy.
- → Is this slaw suitable for meal prep?
Absolutely. The dressed slaw keeps well for 2-3 days in the refrigerator. The cabbage actually softens slightly and absorbs more flavor, making it even better the next day.
- → Can I make this slaw vegan?
Yes, simply substitute vegan mayonnaise and replace honey with maple syrup or agave nectar. The flavor profile remains virtually identical while accommodating plant-based diets.