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. It holds up well in the refrigerator, so it is great for meal prep.
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!
