Cabbage-Apple Slaw
A fresh, crunchy cabbage and green apple slaw with a lightly creamy dressing made with Greek yogurt, olive oil, and apple cider vinegar.
This is the slaw I reach for when dinner or lunch needs something fresh and crunchy on the side. Green cabbage and green apple stay crisp under a lightly creamy dressing made with Greek yogurt, olive oil, and apple cider vinegar, and the whole bowl only takes a few minutes to put together.
I love how versatile this slaw is. It’s fresh and crunchy alongside salmon patties or grilled chicken, but it’s also a great option for meal prep. The cabbage holds up well in the refrigerator for several days, and the flavors develop as everything sits in the tangy, lightly creamy dressing. It’s easy to throw together in one bowl, makes a generous batch, and is just as delicious the next day.
Main Ingredients & Swaps
- Green Cabbage: The crunchy base of this slaw. I like to shred it nice and thin so the dressing coats everything evenly. Red cabbage works too!
- Green Apple: Adds a fresh, tart sweetness and extra crunch. Granny Smith is my favorite, but any crisp apple will work.
- Shallot: Gives the slaw a mild onion flavor. Finely minced red onion is a great substitute.
- Greek Yogurt & Olive Oil: Create a lightly creamy dressing without needing mayonnaise. I prefer full fat Greek yogurt, but plain yogurt works too.
- Apple Cider Vinegar, Honey & Dijon Mustard: The perfect balance of tangy, sweet, and savory flavors. Maple syrup works in place of honey, and you can reduce the Dijon if you prefer a milder dressing.
- Salt: Brings everything together. Adjust to taste, especially after the slaw has had time to sit.
The Dijon flavor becomes more pronounced as the slaw marinates in the fridge for a few days. If the Dijon flavor is too strong for you, reduce it to 2 tsp.
Equipment I Use
You don’t need much equipment for this recipe, but a couple of my kitchen favorites make preparing a big batch of slaw so much easier.
- Benriner Mandoline Slicer: Perfect for shredding cabbage into thin, even pieces. It makes quick work of a whole head of cabbage, although a sharp knife works just as well.
- WHYSKO Stainless Steel Mixing Bowls: I love having a large mixing bowl for whisking together the dressing and tossing everything until evenly coated.
How I Make It
Remove the outer leaves from the cabbage and cut it in half. Remove the core and thinly shred the cabbage using a mandoline or sharp knife. Thinly slice or julienne the green apple.
In a large bowl, whisk together the apple cider vinegar, olive oil, Greek yogurt, honey, Dijon mustard, and salt.
Add the shredded cabbage, green apple, and minced shallot. Toss until everything is evenly coated in the dressing. Taste and adjust the salt or dressing as needed. Refrigerate until ready to serve.
Serving Ideas
- Serve alongside crispy salmon patties topped with melted cheddar for a delicious, protein packed lunch.
- Pair this with my Spatchcock Chicken with Alabama White BBQ Sauce for a fresh, crunchy side that balances the smoky flavors.
- Try it alongside my Skillet Mac & Cheese for a sweet, tangy contrast to the rich and creamy pasta!
- Serve this with my Cornflake Crusted Chicken Tenders for a simple family dinner with plenty of crunch.
- For an autumn inspired power bowl, serve it with my warm farro salad and salmon patties with a little melted white cheddar. It’s amazing and so nutrient dense!
Video
More Dinner Recipes
If you enjoyed this cabbage-apple slaw, here are a few more dinner recipes you might like:
- One Pot Lasagna Soup From Scratch
- Korean BBQ Beef Tacos (Slow Cooker)
- Slow Cooker Barbacoa Tacos with Homemade Tortillas
- Oven-Braised Beef Stew in a Dutch Oven
Cabbage-Apple Slaw
Ingredients
- 1 medium-large head green cabbage, thinly shredded
- 1 green apple, thinly sliced or julienned
- 1/2 shallot, finely minced
- 1/4 cup apple cider vinegar
- 1/4 cup full-fat Greek yogurt
- 4 tbsp olive oil
- 2 tbsp honey
- 1 tbsp Dijon mustard
- 1 1/2 tsp salt, or to taste
Instructions
- Remove the outer leaves from the cabbage and cut it in half. Remove the core and thinly shred the cabbage using a mandoline or sharp knife.
- Thinly slice or julienne the green apple.
- In a large bowl, whisk together the apple cider vinegar, olive oil, Greek yogurt, honey, Dijon mustard, and salt.
- Add the shredded cabbage, green apple, and minced shallot.
- Toss until everything is evenly coated in the dressing.
- Taste and adjust the salt or dressing as needed. Refrigerate until ready to serve.
Video
Notes
- The Dijon flavor becomes more pronounced as it marinates in the fridge for a few days. If the Dijon flavor is too strong for you, reduce to 2 tsp.
- This makes a large batch, and the slaw holds up surprisingly well in the refrigerator, making a great vegetable side to enjoy throughout the week. The extra dressing will start to pool at the bottom of the container; I don’t mix it in. The cabbage is already well flavored.
- This slaw is delicious with grain salad and salmon patties. It would also go great with BBQ meatballs!
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