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Creamy Apple and Cabbage Slaw

A crisp and refreshing coleslaw combining shredded red and green cabbage with sweet apple slices and carrots, tossed in a tangy homemade creamy dressing.
Print Recipe
Prep Time 20 minutes
Chilling Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Salad, Side Dish
Cuisine: American, Picnic
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Slaw Base
  • 4 cups green cabbage shredded
  • 2 cups red cabbage shredded
  • 2 large carrots julienned or grated
  • 2 medium red apples cored and thinly sliced (Fuji or Gala)
  • 0.25 cup parsley chopped, for garnish
Creamy Dressing
  • 0.75 cup mayonnaise
  • 2 tbsp apple cider vinegar
  • 1 tbsp Dijon mustard
  • 1 tbsp honey
  • 0.5 tsp celery seeds
  • 0.5 tsp salt to taste
  • 0.5 tsp black pepper

Equipment

  • Large mixing bowl
  • Whisk
  • Chef's knife or Mandoline
  • Cutting board

Method
 

  1. Shred the green and red cabbage finely and place in a large bowl.
  2. Add the julienned carrots and thinly sliced apples to the bowl.
  3. In a separate bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, honey, celery seeds, salt, and pepper until smooth.
  4. Pour the dressing over the cabbage mixture.
  5. Toss well to ensure everything is evenly coated.
  6. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
  7. Garnish with fresh parsley before serving.

Notes

For extra crunch, add toasted walnuts or pecans just before serving. Leftovers can be stored in the refrigerator for up to 2 days, though the slaw will release some water.