12 Cabbage Apple Salad Recipes for Fresh Crunch and Tang

A good cabbage apple salad leans on two things: cabbage that stays crunchy and apples that keep their bright snap. A creamy or tangy dressing ties it together, and a little onion or seed adds an edge. The versions below take that same foundation into genuinely different lanes, from warm and sweet to hot and nutty.

Start with Classic Creamy Cabbage Apple Slaw for a traditional bowl. Go for German Mustard Caraway Cabbage Apple Salad if you like it sharp, Thai Peanut Cabbage Apple Crunch when you want lunch, or Warm Caramelized Cabbage and Apple Skillet for a cozy side. Cranberry Almond Crunch Cabbage Apple Slaw is your make-ahead pick.

Which Cabbage Apple Salad Should You Make?

Classic Creamy Cabbage Apple Slaw

This is the one I make when the bowl needs to keep well for a few hours. The dressing is creamy but lean enough that the cabbage stays crisp between bites.

Ingredients (makes 8 servings)

• Green cabbage, finely shredded: 680 g (about 10 cups)
• Red cabbage, finely shredded: 340 g (about 5 cups)
• Crisp apples, such as Honeycrisp, cut into thin matchsticks: 2 medium
• Carrots, coarsely grated: 180 g (1 1/2 cups)
• Mayonnaise: 120 ml (1/2 cup)
• Plain yogurt: 120 ml (1/2 cup)
• Apple cider vinegar: 45 ml (3 tbsp)
• Sugar: 1 tbsp
• Celery seed: 1 tsp
• Salt and black pepper: to taste

Instructions

Step 1: Pile both cabbages, carrots, and apples into a large bowl. You want them in, but don’t toss yet, so the dressing can land evenly.

Step 2: In a small bowl, you whisk together the 120 ml (1/2 cup) mayonnaise, 120 ml (1/2 cup) yogurt, 45 ml (3 tbsp) apple cider vinegar, 1 tbsp sugar, 1 tsp celery seed, and a pinch each of salt and pepper until smooth. The dressing will look slightly thin, and that is fine because it thickens slightly in the fridge.

Step 3: You pour the dressing over the cabbage and use two big spoons to fold it through. Keep folding until every strand looks coated, about 1 minute, and you should see no dry patches.

Step 4: Cover and chill for at least 30 minutes if you have the time. The cabbage will soften just a little, and the apples keep their snap.

Step 5: Taste the slaw and add more salt or vinegar if you want it sharper. Serve the slaw cold with anything off the grill.

German Mustard Caraway Cabbage Apple Salad

If you like a sharp, almost pickly salad, this is the one. The caraway and mustard do the heavy lifting, and there is no mayo to weigh it down.

Ingredients (makes 6 servings)

• Green cabbage, finely shredded: 600 g (about 8 cups)
• Tart apples, such as Granny Smith, cut into thin half-moons: 2 medium
• Red onion, very thinly sliced: 100 g (about 1 cup)
• Apple cider vinegar: 80 ml (1/3 cup)
• Vegetable oil: 45 ml (3 tbsp)
• Whole grain mustard: 2 tbsp
• Caraway seeds: 1 1/2 tsp
• Sugar: 2 tsp
• Salt and black pepper: to taste

Instructions

Step 1: Whisk the 80 ml (1/3 cup) vinegar, 45 ml (3 tbsp) oil, 2 tbsp whole grain mustard, 2 tsp sugar, 1 1/2 tsp caraway seeds, and a good pinch of salt in a jar with a lid. You’ll see the dressing come together quickly.

Step 2: In a large bowl, toss the 600 g (about 8 cups) cabbage, apple half-moons, and sliced onion until they mingle. You want the onion slices to separate so every bite gets a little.

Step 3: You shake the jar once more and pour the dressing over the cabbage. Then you toss for 1 minute and let it sit for 10 minutes so the cabbage softens slightly. Your bowl will smell like caraway and vinegar, and that is the point.

Step 4: You taste the salad and add black pepper, then serve it at room temperature with sausages or roasted chicken.

Sesame Ginger Cabbage Apple Slaw

This is my weeknight answer when the main dish is simple and the side needs to do more. Toasted sesame oil and fresh ginger make it bright without any cream.

Ingredients (makes 4 servings)

• Green cabbage, finely shredded: 450 g (6 cups)
• Red apple, cut into thin matchsticks: 1 large
• Scallions, thinly sliced: 45 g (about 3)
• Carrots, coarsely grated: 60 g (1/2 cup)
• Rice vinegar: 45 ml (3 tbsp)
• Toasted sesame oil: 30 ml (2 tbsp)
• Soy sauce: 15 ml (1 tbsp)
• Honey: 1 tbsp
• Fresh ginger, finely grated: 1 tbsp
• Toasted sesame seeds: 1 tbsp

Instructions

Step 1: Put the 450 g (6 cups) cabbage, apple matchsticks, scallions, and carrots in a large serving bowl. You can leave them a little damp, which helps the dressing coat the shreds.

Step 2: Grate the 1 tbsp fresh ginger straight into a small bowl. Add 45 ml (3 tbsp) rice vinegar, 30 ml (2 tbsp) toasted sesame oil, 15 ml (1 tbsp) soy sauce, and 1 tbsp honey, then whisk until the honey dissolves. You’ll see the mixture turn glossy.

Step 3: Pour half the dressing over the slaw and toss. Taste a strand of cabbage, then add the rest if you like it stronger. The sesame oil should be the first thing you smell, not the vinegar.

Step 4: Let the slaw sit for 5 minutes, which is long enough for the cabbage to relax without wilting. You can use that time to wipe down the bench.

Step 5: You scatter the 1 tbsp toasted sesame seeds over the top and serve right away. The crunch comes from the fresh cabbage and the seed sprinkle, not from waiting too long.

Indian Spiced Cabbage Apple Salad

This one has a warm toasted spice base that sets it apart from the raw versions. A quick tarka poured over the cabbage softens it just enough and wakes up the apples with a little sweetness.

Ingredients (makes 5 servings)

• Green cabbage, finely shredded: 500 g (7 cups)
• Red apple, cut into small cubes: 1 large
• Red bell pepper, finely diced: 1 medium
• Plain yogurt: 180 ml (3/4 cup)
• Lemon juice: 30 ml (2 tbsp)
• Honey: 1 tbsp
• Vegetable oil: 15 ml (1 tbsp)
• Brown mustard seeds: 1 tsp
• Ground cumin: 1 tsp
• Ground turmeric: 1/2 tsp

Instructions

Step 1: Put the 500 g (7 cups) cabbage, cubed apple, and diced bell pepper in a large heatproof bowl. You want the bowl big enough to toss everything later.

Step 2: In a small pan, heat the 15 ml (1 tbsp) oil over medium heat. Sprinkle in the 1 tsp mustard seeds and let them pop for about 30 seconds, until the popping slows. You’ll hear the first few pop before the pan gets too hot.

Step 3: Turn the heat to low and add the 1 tsp ground cumin and 1/2 tsp turmeric. Swirl the pan for 20 seconds, just until you can smell the spices toasting and the oil turns deep yellow.

Step 4: Pour the hot spiced oil over the cabbage and toss quickly. The heat will make the cabbage glisten but not fully wilt, and your bowl will smell warm and nutty.

Step 5: You whisk the 180 ml (3/4 cup) yogurt, 30 ml (2 tbsp) lemon juice, and 1 tbsp honey together, then fold it through the salad. Serve the salad while it is still slightly warm, or let it come to room temperature for a cooler finish.

Warm Caramelized Cabbage and Apple Skillet

When the weather turns cold, this is the version I reach for. Cooking the cabbage and apples in butter brings out their natural sugars, and the whole pan comes together in one skillet.

Ingredients (makes 4 servings)

• Green cabbage, cored and sliced into 1 cm ribbons: 700 g (about 10 cups)
• Firm apples, such as Braeburn, sliced into wedges: 2 medium
• Red onion, thinly sliced: 120 g (about 1 cup)
• Butter: 45 g (3 tbsp)
• Apple cider vinegar: 30 ml (2 tbsp)
• Honey: 1 tbsp
• Dijon mustard: 1 tsp
• Salt and black pepper: to taste
• Fresh thyme leaves: 1 tsp

Instructions

Step 1: Melt the 45 g (3 tbsp) butter in a wide skillet over medium heat. When the butter stops foaming, slide in the sliced onion and cook for 4 minutes until it starts to soften. You’ll see the edges go translucent before the onion colors.

Step 2: Add the 700 g (about 10 cups) cabbage in batches if you need to, with a pinch of salt. Cook it down for 8 minutes, stirring every couple of minutes, until silky but still chewy. You want no raw crunch left, but you also don’t want it mushy.

Step 3: You push the cabbage to one side and add the apple wedges to the clear spot. Let the apples sit for 2 minutes so they pick up some color, then you stir them through the cabbage. The pan will smell sweet and buttery.

Step 4: Stir in 30 ml (2 tbsp) apple cider vinegar, 1 tbsp honey, and 1 tsp Dijon mustard. Scrape up any browned bits and reduce for 1 minute. You are building a light glaze here, not a sauce.

Step 5: Turn off the heat and sprinkle over the 1 tsp fresh thyme leaves and a little black pepper. Let the skillet sit for 2 minutes so the flavor settles, but don’t let it get cold. Your kitchen will smell like a cozy autumn roast.

Step 6: You spoon the warm salad onto plates and serve it next to roasted chicken or turkey.

Thai Peanut Cabbage Apple Crunch

This one is more of a meal than a side. The peanut dressing is thick enough to cling to every shred, and the apples add a cool, sweet break from all that lime and chili.

Ingredients (makes 6 servings)

• Green cabbage, finely shredded: 560 g (8 cups)
• Red apple, cut into thin matchsticks: 1 large
• Cucumber, seeded and sliced into half-moons: 150 g (about 1 cup)
• Roasted peanuts, roughly chopped: 100 g (3/4 cup)
• Creamy peanut butter: 80 g (1/3 cup)
• Lime juice: 45 ml (3 tbsp)
• Soy sauce: 15 ml (1 tbsp)
• Honey: 1 tbsp
• Fresh red chili, finely minced: 1 small
• Garlic clove, finely minced: 1

Instructions

Step 1: In a large bowl, toss the 560 g (8 cups) cabbage, apple matchsticks, and cucumber. You want the cucumber scattered through so every creamy bite has a cool, watery snap.

Step 2: For the dressing, put the 80 g (1/3 cup) peanut butter, 45 ml (3 tbsp) lime juice, 15 ml (1 tbsp) soy sauce, 1 tbsp honey, minced chili, and garlic into a small bowl. Whisk until you have a smooth, thick sauce, adding a tablespoon of warm water if it is too stiff to pour.

Step 3: Pour about two thirds of the dressing over the cabbage and fold it through. Taste a piece, then add the rest if you want more punch. The lime should cut right through the peanut butter so it doesn’t feel heavy.

Step 4: Let the slaw sit for 10 minutes. You will see the cabbage relax a little, and the dressing will thicken slightly as it mingles with the shreds.

Step 5: Scatter the 100 g (3/4 cup) roasted peanuts over the top and serve the salad right away, or let it sit for up to an hour for a softer texture. The peanuts stay crunchiest if you add them just before serving.

Maple Walnut Cabbage Apple Slaw

This is the one I bring to fall potlucks. Toasted walnuts and real maple syrup give it a deep, buttery sweetness that pairs beautifully with sharp cheddar or a simple roast.

Ingredients (makes 5 servings)

• Red cabbage, finely shredded: 450 g (6 cups)
• Green apple, cut into matchsticks: 1 large
• Celery, thinly sliced: 80 g (2/3 cup)
• Walnut halves, toasted: 75 g (3/4 cup)
• Mayonnaise: 80 ml (1/3 cup)
• Plain yogurt: 80 ml (1/3 cup)
• Apple cider vinegar: 30 ml (2 tbsp)
• Maple syrup: 2 tbsp
• Dijon mustard: 1 tsp
• Salt and black pepper: to taste

Instructions

Step 1: Put the 450 g (6 cups) red cabbage, apple matchsticks, and sliced celery into a big bowl. You can use mostly red cabbage here because the color makes the whole bowl look like a late-leaf street.

Step 2: Whisk the 80 ml (1/3 cup) mayonnaise, 80 ml (1/3 cup) yogurt, 30 ml (2 tbsp) apple cider vinegar, 2 tbsp maple syrup, and 1 tsp Dijon mustard in a small bowl. Season with salt and pepper, and you will notice the dressing tastes a little sweet, which is what balances the vinegar.

Step 3: Pour the dressing over the cabbage and toss until every strand is coated. The red cabbage will turn deep fuchsia, and your bowl should look wet but not puddled.

Step 4: Fold in the 75 g (3/4 cup) toasted walnuts, saving a few for the top. You can toast them in a dry pan for 3 minutes beforehand if they are raw, until they smell nutty and your kitchen picks up that warm scent.

Step 5: You let the slaw rest for 15 minutes, then taste it for salt and give it one more toss. Serve the slaw at room temperature, and you scatter the reserved walnuts over the top.

Dill Yogurt Cabbage Apple Salad

If you want something light that still has creaminess, this is the one. The yogurt and fresh dill keep it cool and herby, and the apple gives just enough sweetness.

Ingredients (makes 6 servings)

• Green cabbage, finely shredded: 600 g (8 cups)
• Sweet apple, such as Gala, cut into thin half-moons: 1 large
• Radishes, thinly sliced: 100 g (about 1 cup)
• Plain yogurt: 180 ml (3/4 cup)
• Fresh dill, finely chopped: 20 g (1/2 cup)
• Lemon juice: 30 ml (2 tbsp)
• Honey: 1 tsp
• Salt and black pepper: to taste
• Sunflower seeds: 50 g (1/3 cup)

Instructions

Step 1: In a large bowl, combine the 600 g (8 cups) cabbage, apple half-moons, and sliced radishes. You’ll notice the radishes add a peppery bite that wakes up the yogurt.

Step 2: For the dressing, stir together the 180 ml (3/4 cup) yogurt, 20 g (1/2 cup) dill, 30 ml (2 tbsp) lemon juice, 1 tsp honey, and a pinch of salt. You want the dressing thick but pourable, so it coats without drowning the vegetables.

Step 3: Pour the dressing over the cabbage and fold it through with a spatula. Taste and add more lemon or salt if you like it brighter. Your kitchen will fill with dill, and that is exactly what you are after.

Step 4: Top the salad with the 50 g (1/3 cup) sunflower seeds and a little black pepper, then serve it right away. The seeds give a nice crackle, and you can dish this up instead of a heavier mayo slaw.

Moroccan Cinnamon Raisin Cabbage Apple Salad

This one leans on warm spice instead of heat. Golden raisins and cinnamon make it sweet in a gentle way, and the lemon keeps the whole thing from turning flat.

Ingredients (makes 5 servings)

• Green cabbage, finely shredded: 500 g (7 cups)
• Sweet apple, cut into thin matchsticks: 1 large
• Golden raisins: 80 g (1/2 cup)
• Fresh parsley, chopped: 20 g (1/2 cup)
• Lemon juice: 45 ml (3 tbsp)
• Olive oil: 30 ml (2 tbsp)
• Honey: 1 tbsp
• Ground cinnamon: 1/2 tsp
• Ground cumin: 1/4 tsp
• Salt and black pepper: to taste

Instructions

Step 1: Toss the 500 g (7 cups) cabbage, apple matchsticks, 80 g (1/2 cup) golden raisins, and parsley in a large bowl. You want the raisins scattered so nobody gets a dry bite.

Step 2: In a small jar, you shake the 45 ml (3 tbsp) lemon juice, 30 ml (2 tbsp) olive oil, 1 tbsp honey, 1/2 tsp cinnamon, 1/4 tsp cumin, and a pinch of salt. The dressing will smell warm and citrusy before it even touches the cabbage.

Step 3: Drizzle the dressing over the salad and toss for a full minute. You will see the raisins plump a little as they sit, and the cabbage will take on a soft sheen.

Step 4: Cover the bowl and let it rest for 20 minutes if you want the flavors to deepen, or serve it right away. A final taste for salt and a scatter of black pepper, and you have a bright, spiced lunch.

Spicy Jalapeño Lime Cabbage Apple Slaw

This is the one I put on tacos, burgers, or anything grilled. Fresh jalapeño and lime juice make it sharp and hot, and the apple keeps the heat from taking over.

Ingredients (makes 8 servings)

• Green cabbage, finely shredded: 680 g (about 10 cups)
• Tart apple, cut into matchsticks: 1 large
• Red onion, very thinly sliced: 80 g (1/2 cup)
• Fresh jalapeño, seeds removed and finely minced: 2
• Lime juice: 60 ml (1/4 cup)
• Olive oil: 30 ml (2 tbsp)
• Honey: 2 tsp
• Ground coriander: 1/2 tsp
• Fresh cilantro, roughly chopped: 30 g (3/4 cup)
• Salt: to taste

Instructions

Step 1: In a large bowl, mix the 680 g (about 10 cups) cabbage, apple matchsticks, sliced red onion, and minced jalapeño. You can leave a few seeds in one jalapeño if you like the heat to build more slowly.

Step 2: Squeeze the 60 ml (1/4 cup) lime juice into a small bowl. Whisk in the 30 ml (2 tbsp) olive oil, 2 tsp honey, 1/2 tsp ground coriander, and a generous pinch of salt until the salt dissolves. Your dressing should taste bright and sharp, not oily.

Step 3: Pour the dressing over the cabbage and toss with your hands or two spoons. Keep tossing for 1 minute, until the cabbage looks glossy. You want every strand of cabbage to catch a little heat from the jalapeño.

Step 4: Let the slaw sit for 10 minutes, then toss in the 30 g (3/4 cup) cilantro. The cilantro stays perky this way, and you will smell the lime as soon as you lift the bowl.

Step 5: Pile the slaw onto tacos or a platter and serve it with extra lime wedges. You can also spoon it over grilled shrimp for a fast dinner.

Cranberry Almond Crunch Cabbage Apple Slaw

This is the one I make ahead when the table needs color and crunch. Dried cranberries and toasted almonds give it a festive feel without any last-minute work.

Ingredients (makes 8 servings)

• Green cabbage, finely shredded: 680 g (about 10 cups)
• Red apple, cut into small cubes: 1 large
• Dried cranberries: 70 g (1/2 cup)
• Slivered almonds, toasted: 50 g (1/2 cup)
• Mayonnaise: 120 ml (1/2 cup)
• Sour cream: 120 ml (1/2 cup)
• Apple cider vinegar: 30 ml (2 tbsp)
• Honey: 1 tbsp
• Dijon mustard: 2 tsp
• Salt and black pepper: to taste

Instructions

Step 1: Combine the 680 g (about 10 cups) cabbage and cubed apple in a large mixing bowl. You can cut the apple into smaller cubes than matchsticks here, because the cranberries and almonds will sit around them in the dressing.

Step 2: In a separate bowl, whisk the 120 ml (1/2 cup) mayonnaise, 120 ml (1/2 cup) sour cream, 30 ml (2 tbsp) apple cider vinegar, 1 tbsp honey, and 2 tsp Dijon mustard. Season with salt and pepper, and you will have a dressing thick enough to hold the cranberries in place.

Step 3: Fold the dressing through the cabbage and apple until everything is coated. You want the mixture to feel creamy but not soupy, so stop as soon as there are no dry spots.

Step 4: You stir in the 70 g (1/2 cup) dried cranberries and most of the 50 g (1/2 cup) almonds, saving a tablespoon for the top. The cranberries will soften slightly as the slaw sits, but the almonds keep their crunch for hours.

Step 5: Cover and refrigerate the slaw for at least 1 hour if you can, or up to 6 hours. Your cabbage will relax but stay crisp, and the dressing will thicken into a glossy coat.

Step 6: Sprinkle the reserved almonds over the top and serve the slaw cold. You can place it next to a roast or take it along to a holiday spread without worrying.

Fennel Parmesan Cabbage Apple Ribbons

This one goes with Italian meals and cold roast chicken. Fennel and lemon keep it savory and bright, while shaved Parmesan seasons the whole bowl.

Ingredients (makes 4 servings)

• Savoy cabbage, very thinly shredded: 450 g (6 cups)
• Crisp apple, such as Honeycrisp, thinly sliced into ribbons: 1 large
• Fennel bulb, very thinly sliced, fronds reserved: 1 medium
• Parmesan cheese, shaved: 50 g (1/2 cup)
• Lemon juice: 45 ml (3 tbsp)
• Olive oil: 30 ml (2 tbsp)
• Honey: 1 tsp
• Fennel seeds: 1/2 tsp
• Salt and black pepper: to taste

Instructions

Step 1: Put the 450 g (6 cups) savoy cabbage, apple ribbons, and sliced fennel into a wide bowl. You want everything cut thin so the dressing can reach every layer.

Step 2: In a small bowl, whisk the 45 ml (3 tbsp) lemon juice, 30 ml (2 tbsp) olive oil, 1 tsp honey, 1/2 tsp fennel seeds, and a pinch of salt. Your dressing should taste lemony and lightly sweet, not thick.

Step 3: Drizzle the dressing over the cabbage and use your hands to lift and turn the vegetables for a minute. The fennel will soften slightly and release its scent, and the apple ribbons will stay crisp.

Step 4: Pile the salad onto plates, scatter the 50 g (1/2 cup) shaved Parmesan and a few fennel fronds over the top, and serve right away. You get a salty, lemony crunch in each bite.

The trick that matters across all these versions is cutting the cabbage and apple to the same thickness. That way the dressing coats evenly and every bite has crunch and snap, so use a sharp knife and don’t overwork it while tossing.

Pick one that fits your next meal, make it a little ahead if the recipe calls for it, and taste as you go. Your favorite version will be the one you keep coming back to.