I’m still on a vegetable binge, wanting to eat every vegetable in sight. More specifically, I want cold, crunchy, crispy vegetables. A light summer slaw sounded like the perfect fix. This awesome Apple Cabbage Slaw plays with sweet-tart flavors like granny smith apple, raisins, and a simple Greek yogurt dressing. It’s easy, fresh, and would be a great side to all of your summer grilling. Yes please!
How to Serve Apple Cabbage Slaw
This sweet, tart, crunchy, and slightly cream slaw goes great with so many different dishes. I can imagine serving this along side of grilled kielbasa, Glazed Pork Chops, or even piling it onto a pulled pork sandwich. It would go great with anything BBQ flavored, like Skillet Pineapple BBQ Chicken or BBQ Tofu Sliders.
Can I Use Green Cabbage?
Yes, you can also make this slaw with green cabbage, although purple cabbage tends to be a little sweeter and has a prettier presentation!
Can I Substitute the Mayonnaise?
Using a 50/50 mix of mayonnaise and Greek yogurt keeps the dressing creamy, but light. You can adjust the ratio, or use all Greek yogurt, but it will change the flavor and texture of the dressing. I used light mayo and low fat Greek yogurt and the flavor was still great.
How to Store Apple Cabbage Slaw
If you plan to eat this slaw throughout the week but prefer it to stay extra crunchy, store the shredded slaw mix separately from the dressing in the refrigerator. Toss the slaw in the dressing just before serving. If you don’t mind or even prefer the cabbage to soften up, go ahead and refrigerate the slaw with the dressing. You’ll want to give the slaw a good stir before serving the leftovers as the dressing will pull some of the moisture out of the vegetables and you’ll want to redistribute all that flavor!
Apple Cabbage Slaw
Servings 5 (1 cup each)Ingredients
- 1/3 cup mayonnaise ($0.44)
- 1/3 cup Greek style plain yogurt ($0.32)
- 1 Tbsp apple cider vinegar ($0.06)
- 1/2 Tbsp honey ($0.12)
- 1/2 tsp salt ( $0.02)
- 1 small head purple cabbage (about 1.5 lbs.) ($1.34)
- 1 carrot ($0.12)
- 1 Granny Smith apple ($0.78)
- 1/3 cup raisins ($0.60)
Instructions
- Prepare the dressing by stirring together the mayonnaise, Greek yogurt, apple cider vinegar, honey, and salt.
- Remove the core from the cabbage, then shred the leaves into very thin strips. Peel the carrot, then shred it using a large holed cheese grater. Wash the apple well, slice it in half, then remove the core with a melon baller or sharp spoon. Use the cheese grater to shred the apple. Press the shredded apple between a couple pieces of paper towel to absorb the excess juice.
- Place the shredded cabbage, carrot, apple, and raisins in a large bowl. Add the dressing over top, then stir until everything is evenly coated in dressing. Serve immediately.
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Nutrition
How to Make Apple Cabbage Slaw – Step by Step Photos
To prepare the dressing, stir together 1/3 cup mayonnaise, 1/3 cup Greek style plain yogurt, 1 Tbsp apple cider vinegar, 1/2 Tbsp honey, and 1/2 tsp salt. Using both mayonnaise and Greek yogurt here keeps the dressing creamy, but not too heavy. I like a 50/50 mix of both for this particular recipe. You can alter the ratio, but I find this mix to be just right.
Take one small cabbage (about 1.5 lbs.) or half a large cabbage, and remove the wilted outer leaves. Cut the cabbage into quarters, then use a knife to remove the sections of the core.
Cut each quarter lengthwise one more time, then cut across into very thin strips. Using a very sharp knife helps a lot for this process. If you have a food processor or mandolin, that may make shredding the cabbage even easier.
Peel one large carrot, then shred it using a large holed cheese grater.
Wash one Granny Smith apple well, then cut it in half. Use a melon baller or a sharp spoon to scrape out the core. Shred the apple using the cheese grater. Leaving the apple in larger pieces, like this, makes it easier to shred. But, as always, watch those fingers! If the apple is extra juicy, press it between some paper towel to absorb the excess juice. If it’s too juicy, it will make the dressing watery.
Place the shredded cabbage, carrot, apple, and 1/3 cup raisins in a large bowl.
Add the dressing and stir until everything is evenly coated. Serve immediately.
This Apple Cabbage Slaw is one of those salads that I was shoving by the spoonful into my mouth between photos. #canthelpit
I made this last night to go along with a pork roast and it was delicious! I thought I had apple cider vinegar in my pantry, but was sadly out, so I improvised with a dash of rice wine vinegar and some lemon juice (which I sprinkled over the apples too after I grated them). Everyone loved it and the leftovers were tasty the next day.
This is a delicious side dish! I had some red cabbage I needed to use up, so I made this to go along with Lentil Tacos, one of my all-time favorite recipes of yours. I added a bit of lime juice like another commenter suggested and it was extra yummy; I came back for seconds! Thanks for another great recipe!
This was just all right, nothing special and rather flavorless. I added salt, pepper, teriyaki, more vinegar, sugar, and it was still rather blah.
I notice the recipe says “serve immediately” and wonder why? I’m hoping to make this up in advance and eat it over a few days time. Does anyone know if it changes if it sits in the fridge for a few days?
It’s best right away, but I was still eating it three days later. As it sits in the fridge it gets a little limp and the juices start to seep out. That being said, I thought it was still delicious. :D
I betcha some walnut pieces would be good here, too. Another great recipe, Beth. Thanks!
Such a bright, delicious looking recipe! Thanks for sharing!
If you know you’re going to make this in advance, soak the raisins in some orange juice or lemon juice overnight.
Really adds something nice.
MMmmm yum! Thanks for the tip!
I made this last night, added some dijon mustard and smoked paprika to the dressing, and piled it on top of a pulled pork sandwich (your Root Beer Pulled Pork recipe), and it was awesome! Perfect Canada Day meal.
I made this last night, and it seemed to be missing that “zing” flavor. So I ended up grating a little ginger root, squeezing a lime, and adding another teaspoon of honey into the dressing. Came out perfect!
Oooh, I like the addition of ginger!
I made this today and though the chopping probably took longer than I wanted, I still thought the salad was good. I later added more mayo, honey and yogurt to the salad to make it a little more wet and flavorful. All in all, a salad I will make again!
Made this today. It’s very chalky tasting and bland. Followed the recipe exactly although I eliminated the raisins. Tastes totally of cabbage.
What a cheap and easy recipe to do. Even I can do this! I live in a big big cabbage area, eat cabbage or else! Love the idea of banging the cabbage slaw out with a little old Pulled Pork sandwich.
O my goodness this looks fantastic.
This looks really good. I think I’ve found my salad to bring to a 4th of July BBQ! Thanks so much. :)
I never would have thought to put an apple in slaw – what a great idea!