Apple and Cabbage Slaw with Walnuts
A bright, crunchy slaw combining shredded green cabbage and crisp apple with toasted walnuts, bound in a simple lemon vinaigrette. The apple's natural sweetness balances the cabbage's earthiness, while the walnuts add richness and texture. Serve as a side dish, toss with roasted chicken, or pile onto sandwiches.
- Prep
- 15 min
- Cook
- 5 min
- Wait
- 15 min
- Total
- 35 min
- Makes
- 6 cups slaw (6 side servings)
Steps
Before you start
- Use a sharp knife or mandoline to shred the cabbage thinly—about ⅛ inch
- Toast the walnuts just before assembly so they stay crisp
- Prep the apples last and dress immediately to prevent browning
Toast the walnuts
- Place the chopped walnuts in a 9-inch (23 cm) skillet over medium heat.
- Toast for 3–4 minutes, stirring frequently, until fragrant and lightly golden.
- Watch carefully—walnuts burn quickly.
- Transfer to a plate to cool for 2 minutes.
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Ready when: Walnuts are fragrant and light golden
Tip: Toast in a dry pan—don't add oil. This prevents them from getting soggy.
Shred and prepare vegetables
- While walnuts cool, trim and core the green cabbage, then slice it crosswise into very thin shreds (about ⅛ inch thick).
- Place in a large mixing bowl.
- Core the Granny Smith apples and cut them into thin matchsticks about 2 inches long.
- Toss the apples immediately with the fresh lemon juice to prevent browning.
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Ready when: Cabbage is thinly shredded and apples are cut into matchsticks
Tip: Use a mandoline if you have one for uniform, thin cabbage slices. Always dress apples with lemon right away to prevent oxidation.
Make the dressing
- In a small bowl, whisk together the fresh lemon juice (already used on apples, so use the reserved 1½ tablespoons additional), extra-virgin olive oil, and Dijon mustard.
- Season with a pinch of kosher salt and cracked black pepper to taste.
- Whisk until the mustard is fully incorporated and the dressing emulsifies slightly.
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Ready when: Dressing is smooth and emulsified
Tip: Whisk vigorously to help the mustard emulsify the oil for a more cohesive dressing.
Combine and dress
- Add the apple-lemon mixture (including any juice) to the cabbage in the large bowl.
- Pour the dressing over the top and toss gently but thoroughly, coating all the vegetables.
- Fold in the cooled toasted walnuts, reserving a small handful for garnish if desired.
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Ready when: All vegetables are evenly coated with dressing and walnuts are distributed
Tip: Toss gently so you don't bruise the cabbage or break the apple matchsticks.
Rest and serve
- Let the slaw sit for 10–15 minutes at room temperature, allowing the flavors to meld and the cabbage to soften slightly while staying crisp.
- Taste and adjust seasoning with additional salt and pepper as needed.
- Serve within 2 hours, or cover and refrigerate if making ahead.
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Ready when: Slaw has mellowed slightly and tastes balanced
Tip: Don't dress it more than 2–3 hours ahead or the cabbage will become too soft and watery.
Good to know
Tips
- For maximum crunch, don't dress the slaw more than 2–3 hours ahead. The cabbage will begin to soften and release water.
- Toast the walnuts just before assembly—even 30 minutes of sitting can make them lose their crispness as they absorb moisture from the slaw.
- This slaw pairs beautifully with roasted chicken, pulled pork sandwiches, or grilled fish. It's also excellent as a topping for tacos or grain bowls.
- If making for a crowd, keep the dressing separate and dress individual portions to order for the best texture.
Make ahead
Shred cabbage and toast walnuts up to 1 day ahead; store separately in airtight containers. Dress the slaw no more than 2–3 hours before serving so it stays crisp.
Storage & reheating
Room temp (up to 2 hours): Keep covered. Refrigerator (up to 3 days): Store in an airtight container; it will soften slightly over time. Freezer: Not recommended due to the crisp texture. Refresh wilted slaw with a squeeze of fresh lemon juice and a toss before serving.
Substitutions
- Granny Smith apple → Honeycrisp or Pink Lady apple. Use tart-sweet varieties for better balance. Avoid very soft apples like Red Delicious, which become mealy.
- walnut pieces → Pecans or unsalted sunflower seeds. Pecans are buttery and rich; sunflower seeds add a lighter crunch.
- fresh lemon juice → White wine vinegar or apple cider vinegar (use 2 tablespoons instead of 3 for less acidity). Vinegar adds tanginess but lacks lemon's brightness. Adjust to taste.
- extra-virgin olive oil → Neutral oil like canola or grapeseed oil. You'll lose the fruity flavor, but it works if you prefer a cleaner taste.
