Crisp Cabbage Slaw with Carrots and Apple
You’re going to love this fresh and zingy version of the coleslaw! It’s like a party of textures and flavors in your mouth – crunchy cabbage, sweet apple, and bright carrots all tossed in a light, tangy dressing. Perfect for everything from backyard BBQs to weeknight dinners.
Kitchen Essentials
Let’s get your tools ready – nothing fancy needed here:
- Sharp knife (your MVP for this recipe)
- Large mixing bowl
- Grater or food processor with grater attachment
- Cutting board
- Mason jar for dressing
- Large storage container
Friendly tip: A mandoline works great if you have one, but watch those fingers!
Ingredients & Preparation
Here’s what makes this slaw sing:
- Crisp green cabbage (though red works too!)
- Sweet-tart apple (I’m partial to Honeycrisp)
- Carrots (the fresher, the better)
- Fresh herbs (parsley, cilantro, or both!)
- Mayonnaise, Greek yogurt or a light vinaigrette (apple cider vinegar is our friend here)
- Kosher salt and fresh pepper
Remember, the key to great slaw is cutting everything nice and thin – we’re going for confetti here, not chunks!
Pro Tips for Perfect Results
After making this countless times, here’s what I’ve learned:
- Salt your cabbage first and let it sit – it’ll stay crunchier
- Cut your apple last to prevent browning
- Dress just before serving for maximum crispness
- Season more than you think – cabbage can take it
- Taste and adjust after it sits for a few minutes
Creative Variations
Asian-Inspired
- Add sesame oil and rice vinegar
- Toss in some edamame
- Sprinkle with sesame seeds
Southwest Kick
- Add jalapeño and lime
- Toss in fresh corn
- Top with pepitas
Make It Your Own
Base alternatives:
- Mix in Brussels sprouts
- Add kohlrabi
- Try Napa cabbage
Texture additions:
- Toasted nuts
- Sunflower seeds
- Dried cranberries
Time-Saving Tips
- Use pre-shredded cabbage (no judgment!)
- Make dressing ahead
- Prep veggies the night before
- Use your food processor for quick work
Make-Ahead & Storage Solutions
- Keeps crisp for 2-3 days
- Store dressing separately
- Keep in airtight container
- Give it a quick toss before serving
Serving Suggestions
- Perfect with pulled pork
- Great on fish tacos
- Awesome in sandwiches
- Serve alongside grilled anything
Troubleshooting Common Issues
Too Watery?
- Solution: Drain excess liquid
- Prevention: Salt cabbage first
Wilted Too Quickly?
- Solution: Refresh with a splash of vinegar
- Prevention: Don’t dress until serving time
Seasonal Adaptations
Summer:
- Add fresh corn
- Include stone fruit
- Try with watermelon radish
Winter:
- Use storage apples
- Add root vegetables
- Include hearty herbs
Frequently Asked Questions
Can I make this the night before?
Yes! Just keep the dressing separate and toss right before serving.
What’s the best way to cut cabbage?
Quarter it, remove the core, and slice as thin as you can.
Will this get soggy like regular coleslaw?
Not if you follow our tips! The vinegar-based dressing helps it stay crisp longer.
Can I use a different type of apple?
Absolutely! Any crisp, sweet-tart apple works great. Just avoid super soft varieties.
Remember, slaw should be fun and fresh! Don’t stress about perfect cuts – rustic is beautiful too. The most important thing is getting those flavors balanced just right. Keep tasting as you go, and make it your own. Need any other tips? Just ask in the comments below.
Crisp Cabbage Slaw with Carrots and Apple
Ingredients
- 4 cups green cabbage finely shredded
- 1 cup carrots grated
- 1 large apple cored and thinly sliced (preferably a tart variety like Granny Smith)
- 1/4 cup red onion thinly sliced
- 1/4 cup mayonnaise or Greek yogurt for a lighter version
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey or maple syrup
- Salt and pepper to taste
- Fresh parsley or cilantro for garnish optional
Instructions
- Prepare the Vegetables: In a large mixing bowl, combine the shredded cabbage, grated carrots, sliced apple, and red onion.
- Make the Dressing: In a small bowl, whisk together the mayonnaise, apple cider vinegar, honey (or maple syrup), and a pinch of salt and pepper until smooth.
- Combine: Pour the dressing over the cabbage mixture and toss until everything is evenly coated.
- Chill and Serve: Allow the slaw to chill in the refrigerator for at least 30 minutes to let the flavors meld. Before serving, give it another toss and garnish with fresh parsley or cilantro if desired.
