10-Minute Cabbage and Apple Slaw

This slaw is all about crunch and brightness. It comes together in one bowl with no cooking, so it’s the side I reach for when dinner needs something fresh fast.

It’s tangy from apple cider vinegar, just a little sweet, and the apple brings a juicy crispness that plain cabbage slaw doesn’t have. It works next to grilled things, on tacos, or just eaten with a spoon from the fridge.

Why This Slaw Stays in the Rotation

It’s nothing like the heavy mayo-based slaws that sit out at a cookout. The vinaigrette keeps it light, and the apple adds actual fruit flavor instead of just sugar.

I make this when I want a salad that feels crisp even after it sits for an hour. The cabbage holds up, the apple softens just a little, and the dressing soaks in without turning everything to mush.

Ingredients

• 4 cups shredded green cabbage: about half a small head, sliced thin
• 1 large crisp apple: Honeycrisp or Granny Smith work well, julienned or matchsticked
• 1/4 cup thinly sliced red onion: a sharp bite that mellows in the dressing
• 3 tbsp apple cider vinegar: the base of the tang
• 2 tbsp olive oil: use a mild one so it doesn’t overpower
• 1 tbsp honey: or maple syrup for vegan
• 1 tsp Dijon mustard: helps the dressing cling
• 1/2 tsp celery seed: optional, but it gives that classic slaw flavor
• Salt and fresh black pepper: to taste

Variations / Substitutions

• Swap the apple for a firm pear: you’ll get a softer crunch and a little more floral sweetness
• Use red cabbage instead of green: the color is gorgeous, and it’s just as crunchy
• Add a handful of chopped toasted walnuts: the nutty fat balances the vinegar nicely
• Go dairy-free: the dressing is naturally dairy-free, so no changes needed
• Try lime juice and a pinch of sugar instead of the vinegar: it’s sweeter and brighter, almost like a slaw for fish tacos

If you like a creamier slaw, our Classic Coleslaw is a good one to try next.

How to Make Cabbage and Apple Slaw

Step 1: Slice the Cabbage and Apple

Grab a large bowl. Use a sharp knife or a mandoline to shred the 4 cups of cabbage into thin, even ribbons. Julienne the apple into matchsticks, then thinly slice the 1/4 cup of red onion. Toss them all together in the bowl so they’re evenly mixed. The whole slicing takes about 5 minutes, and you want everything roughly the same thickness so each bite has a uniform crunch.

Step 2: Whisk the Dressing

In a small bowl or a jar with a lid, combine the 3 tbsp apple cider vinegar, 2 tbsp olive oil, 1 tbsp honey, 1 tsp Dijon mustard, the 1/2 tsp celery seed, and a big pinch each of salt and pepper. Whisk or shake hard for about 30 seconds until it looks smooth and the mustard is fully incorporated. The dressing will be thin, not creamy, and that’s what you want for this slaw.

Step 3: Toss and Serve

Pour the dressing over the cabbage and apple mixture. Use tongs or two big spoons to toss everything really well, making sure every shred gets coated. Taste it and add more salt or a crack of pepper if it needs it. Serve right away while the apple is still bright and the cabbage is at its crunchiest.

Tips for the Crunchiest Slaw

• Slice everything by hand if you can.: A bag of pre shredded cabbage works in a pinch, but it’s often thicker and dries out faster than freshly cut.
• Make the dressing up to two days ahead and keep it in a jar in the fridge.: Shake it again before you pour it on.
• If you’re making this for a party, dress it no more than 20 minutes before serving.: It stays crisp for a couple of hours, but the apple starts to soften after that.
• A mandoline with the thin setting (about 1/8 inch) gives you the best texture.: Just watch your fingers.

Scale it to your batch size:

Storing Leftover Slaw

• Refrigerate: Any leftovers can go in an airtight container for up to 2 days. It will lose crunch and give off some liquid, but it’s still good the next day, especially piled on a sandwich.

What Goes Well with Cabbage and Apple Slaw

The tangy bite cuts through fatty meats really well, so try it beside grilled bratwurst. It’s also great on fish tacos instead of a creamy slaw, the apple adds a little sweetness that works with crispy fish. For a simple vegetarian meal, spoon it over black bean burgers right before you close the bun.

Frequently Asked Questions

Can I make this slaw ahead of time?

Yes, but keep the dressing separate until about 20 minutes before serving. The salt draws moisture out of the cabbage and apple, so if you dress it too early it gets watery.

Will the apple turn brown?

It might darken slightly after an hour, but the acid in the dressing slows that down a lot. Tossing the apple in a little extra vinegar or lemon juice before adding the cabbage can help.

Can I use bagged coleslaw mix?

You can, just know the texture won’t be as fresh and crisp. I still like it for a 5 minute version, drain any liquid at the bottom of the bag before you use it.

Is there a way to make it creamier without mayo?

Stir a spoonful of Greek yogurt or sour cream into the dressing before you whisk it. It won’t be heavy like a classic coleslaw, but it gives the slaw a little more body.

Cabbage and Apple Slaw Recipe

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings: 4 servings

Calories: 120

Ingredients Method Notes

Ingredients

  

• 4 cups shredded green cabbage
• 1 large crisp apple, julienned
• 1/4 cup thinly sliced red onion
• 3 tbsp apple cider vinegar
• 2 tbsp olive oil
• 1 tbsp honey
• 1 tsp Dijon mustard
• 1/2 tsp celery seed
• Salt and fresh black pepper

Method

 

1. Toss the shredded cabbage, apple, and red onion together in a large bowl.
2. Whisk the vinegar, oil, honey, mustard, celery seed, and a big pinch of salt and pepper until smooth.
3. Pour the dressing over the slaw, toss well, and serve right away.

Notes

This slaw is at its best just after you toss it, so plan to serve it within 20 minutes of dressing. If you do have leftovers, try them tucked into a wrap or on a sandwich the next day.