SlawsAmericanEasy

Cabbage Slaw with Apple Cider Vinegar and Honey

Name: Cabbage Slaw with Apple Cider Vinegar and Honey
Prep time: 15 min
Total time: 15 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 small head (about 1.25 lb) (565 g) green cabbage, cored, thinly shredded or sliced; 3 medium (360 g) carrots, peeled, shredded or thinly sliced; 3 tablespoons (45 ml) apple cider vinegar; 1½ tablespoons (22½ ml) honey; 3 tablespoons (45 ml) extra-virgin olive oil; ½ teaspoon (3 g) kosher salt; to taste freshly ground black pepper

From the MyKitchenBank Kitchen

A crisp, tangy-sweet slaw that comes together in minutes. Thinly shredded green cabbage and carrots are dressed with a bright vinaigrette of apple cider vinegar, honey, and olive oil. The acidity softens the cabbage just enough to make it tender without wilting, while keeping a pleasant crunch. Perfect as a side to pulled pork, fish tacos, or grilled chicken.

Prep: 15 min
Cook: —
Wait: 15 min
Total: 30 min
Makes: About 6 cups (1.4 L)

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Steps

Before you start

Use a sharp knife or mandoline to shred the cabbage thinly and evenly—thinner pieces absorb the dressing better
Have all ingredients measured and ready; the assembly is quick

1
Shred cabbage and carrots
- Using a sharp knife or mandoline slicer, shred the cored green cabbage into thin, uniform pieces—aim for slices about the thickness of a dime.
- Shred the peeled carrots the same way.
- Transfer both to a large bowl.
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Ready when: Cabbage and carrots are evenly shredded and in the bowl
Tip: A mandoline produces very thin, even slices that dress more quickly and evenly than hand-cut pieces. Be careful with your fingers—use the guard.
2
Make the dressing
- In a smaller bowl or jar, combine the apple cider vinegar, honey, olive oil, and kosher salt.
- Whisk together until the honey dissolves and the mixture is well combined.
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Ready when: Dressing is smooth and honey is fully dissolved
Tip: Warming the honey slightly (in a spoon over steam or in the microwave for 5 seconds) makes it easier to combine with the other ingredients.
3
Dress the slaw
- Pour the dressing over the shredded cabbage and carrots.
- Toss well with your hands or two forks, making sure every piece is coated.
- Taste and add black pepper to taste.
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Ready when: All vegetables are evenly coated and glistening
Tip: Using your hands to toss gives you better control and ensures even distribution of dressing without breaking the vegetables.
4
Rest the slaw
- Let the slaw sit at room temperature for 10–15 minutes before serving.
- During this time, the vinegar will soften the cabbage slightly and all the flavors will meld.
- Toss once or twice during resting if you like.
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Ready when: Cabbage is slightly softened but still crisp, and flavors are balanced
Tip: Don't skip this rest—it transforms raw cabbage into something tender and cohesive without requiring any cooking.

Good to know

Tips

This slaw is best served within 2–3 hours of dressing, when the cabbage still has a pleasant crunch. After that it becomes increasingly soft, which is still delicious but textually different.
Add a pinch of Dijon mustard or a small squeeze of fresh lemon juice to the dressing for extra depth and complexity.
Finely shredded cabbage dresses much faster than chunky cuts—invest 2 extra minutes shredding thin to save texture and flavor.
Serve this slaw cold or at room temperature alongside barbecue, fish tacos, fried chicken, or as a fresh contrast to rich main dishes.

Make ahead

Prepare the slaw up to 4 hours ahead. It will continue to soften and become more tangy as it sits; this is normal and often improves the texture. If storing longer than 2 hours, cover and refrigerate. Stir before serving.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: up to 5 days in an airtight container. The cabbage will continue to soften and the vinegar flavor will intensify over time. Freezer: not recommended—the texture becomes mushy when thawed.

Substitutions

apple cider vinegar → Rice vinegar or white wine vinegar. Use the same amount. Rice vinegar is milder and slightly sweeter; white wine vinegar is more similar in flavor but a touch less fruity.
honey → Maple syrup or agave nectar. Use the same amount. Maple syrup adds a woodsy note; agave is neutral and slightly less sweet.
green cabbage, cored → Purple cabbage or a mix of both. Purple cabbage is slightly sweeter and more tender; the finished slaw will be a deeper color. All quantities remain the same.
carrots, peeled → Sliced red onion or a mix of carrots and red onion. Red onion adds bite and color. Use 2 medium carrots plus 1 small red onion (thinly sliced), or skip the carrots entirely for all red onion.