Cabbage and Apple Slaw Recipe

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Cozy Cabbage and Apple Slaw Recipe, Made Simple

I love how a simple bowl of slaw can feel like a fresh breeze on a warm afternoon or a crisp, comforting side for your Sunday dinner. This Cabbage and Apple Slaw Recipe is exactly that—bright, crunchy, and just a little bit sweet. It’s the kind of dish that’s easy to make but feels thoughtfully put together, perfect for when you want something wholesome without too much fuss. You’ll find the combination of shredded cabbages and crisp apple irresistible, and the dressing pulls it all together with just the right balance of tang and sweetness. Whether you’re serving it alongside grilled chicken or with your favorite sandwich, this slaw adds that toasty, fresh crunch that lifts every bite. And the best part? It’s easy to make ahead, so you can prep it in no time and enjoy a bit more calm in your kitchen. Let’s dive in.

Ingredient Lowdown

• Green cabbage (4 cups shredded): Adds a light, crisp crunch and mild flavor; great base for slaws.
• Red cabbage (1 cup shredded): Deep color and earthy notes that make the slaw visually beautiful and delicious.
• Apple (1 large, julienned): Granny Smith is my go-to for tartness and crisp texture, but Fuji or Honeycrisp work too.
• Carrots (1/2 cup shredded): Brightens up the slaw with sweetness and vibrant orange color.
• Green onions (1/4 cup sliced): Adds a subtle, fresh onion bite without overpowering.
• Raisins or dried cranberries (1/4 cup, optional): For a burst of chewy, juicy sweetness—skip if you prefer less sugar.
• Mayonnaise (1/4 cup): Creates a creamy coating that binds everything beautifully.
• Apple cider vinegar (2 tablespoons): Adds tangy brightness, balancing the richness of mayo.
• Honey (1 tablespoon): Natural sweetness that rounds out the flavors gently.
• Salt and pepper: Essential to bring out the best in every ingredient.

Set Up for Success

Before you start, I always recommend gathering and prepping all your ingredients—that mise en place saves so much time. Shred the cabbages finely so each bite has that perfect crispness. Julienning the apple thinly makes it mix well but keeps that fresh snap. No oven needed here, just a cold fridge wait, so your counter stays uncluttered while you whisk the dressing.

Step-by-Step: Cabbage and Apple Slaw Recipe

1. Combine the shredded cabbages, julienned apple, shredded carrots, sliced green onions, and raisins or dried cranberries in a large mixing bowl. This medley offers a toasty, colorful base with plenty of texture and slight sweetness from the fruit.
2. Whisk together the mayonnaise, apple cider vinegar, honey, salt, and pepper in a separate smaller bowl. The dressing should be smooth, tangy, and gently sweet—a perfect coating that will cling to every crunchy bit.
3. Pour the dressing over the slaw mixture and toss thoroughly to ensure each shred is lightly coated. You’ll notice the slaw becomes glossier and the edges soften just a touch, ready to mingle flavors.
4. Cover and chill in the refrigerator for at least 30 minutes. This step is key—you’ll let the flavors blend and the crispness hold. Chilling also deepens the dressing’s tang and sweet notes, amplifying that fresh, vibrant flavor.
5. Serve cold as a side or topping. It pairs beautifully with grilled dishes or a hearty sandwich, adding both crunch and creaminess with every forkful.

Flavor Twists for Cabbage and Apple Slaw Recipe

• Add a handful of toasted walnuts or pecan pieces for a toasty crunch complement.
• Swap honey for maple syrup or agave for a different sweet note.
• Mix in fresh herbs like mint or cilantro for a bright, herbal lift.
• Try Greek yogurt instead of mayonnaise for a tangier, lighter dressing.
• Include thinly sliced fennel for an aromatic twist that pairs beautifully with apple.
• Stir in a pinch of curry powder or smoked paprika for a surprising depth of flavor.

Storage & Make-Ahead Tips

• Refrigerate: Store in an airtight container for up to 3 days; it maintains crispness well with all the fresh ingredients.
• Prep veggies ahead: Chop and store cabbage and carrots separately to keep them fresh longer, then toss with apple and dressing right before serving.
• Skip freezing: Because of fresh produce and mayo, freezing is not recommended—it disrupts texture and flavor.
• Make dressing in advance: Whisk the dressing a day before to save prep time; just give it a quick stir before tossing with slaw.
• Stir before serving: The slaw may settle overnight; a gentle toss brings back the vibrant textures and vivid flavors.

Cabbage and Apple Slaw Recipe FAQs

• Can I use a different type of apple? Absolutely! Tart varieties like Granny Smith work best to balance sweetness, but sweet apples like Fuji add a mellow contrast.
• Is it okay to substitute Greek yogurt for mayo? Yes, Greek yogurt makes a tangier, lighter dressing—just keep an eye on consistency and adjust honey to taste.
• How long should I chill the slaw? At least 30 minutes allows flavors to meld beautifully, but up to 2 hours is even better for richer taste development.
• Can I add other fruits or nuts? Definitely! Dried cranberries, raisins, toasted nuts, or even fresh pomegranate seeds add exciting textures and flavor bursts.
• Will the slaw get soggy if made ahead? To keep it crisp, store dressing separately and toss just before serving, or prep the veggies a day ahead and dress last minute.

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