SlawsAmericanEasy

Red Cabbage Slaw with Apple

Name: Red Cabbage Slaw with Apple
Prep time: 22 min
Total time: 22 min
Yield: 6 servings
Cuisine: American
Ingredients: 5 cups (350 g) red cabbage, quartered, core removed, very thinly sliced (about ¼ inch / 6 mm); about ½ of a 1½-lb (700 g) small head; 1 large (about 8 oz) (225 g) firm apple, unpeeled, cored, cut into thin matchsticks about 2 inches (5 cm) long; 1 medium (70 g) carrot, peeled and coarsely grated; 3 whole (45 g) scallions, white and green parts thinly sliced; ¼ cup (10 g) fresh flat-leaf parsley, leaves roughly chopped (optional); ½ cup (125 g) plain whole-milk Greek yogurt, cold; 3 tablespoons (45 ml) fresh lemon juice, from about 1½ lemons, seeds removed; 1½ tablespoons (32 g) honey; 2 teaspoons (10 g) Dijon mustard; 1 tablespoon (14 ml) extra-virgin olive oil; 1 tablespoon (15 ml) cold water, add up to 2 tablespoons (30 ml) total if needed (optional); ½ teaspoon (3 g) kosher salt, plus more to taste; black pepper, freshly ground, to taste

From the MyKitchenBank Kitchen

A crisp, vivid purple slaw tossed in a tangy Greek yogurt dressing brightened with lemon and sweetened with honey. Crunchy apple adds juicy sweetness, and a short rest softens the cabbage just enough.

Prep: 22 min
Cook: —
Wait: 30 min
Total: 52 min
Makes: About 6 cups (6 side servings)

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Ingredients

6 servings

For the slaw
5 cups (350 g) red cabbage, quartered, core removed, very thinly sliced (about ¼ inch / 6 mm); about ½ of a 1½-lb (700 g) small head
1 large (about 8 oz) (225 g) firm apple, unpeeled, cored, cut into thin matchsticks about 2 inches (5 cm) long
1 medium (70 g) carrot, peeled and coarsely grated
3 whole (45 g) scallions, white and green parts thinly sliced
¼ cup (10 g) fresh flat-leaf parsley, leaves roughly chopped (optional)
For the dressing
½ cup (125 g) plain whole-milk Greek yogurt, cold
3 tablespoons (45 ml) fresh lemon juice, from about 1½ lemons, seeds removed
1½ tablespoons (32 g) honey
2 teaspoons (10 g) Dijon mustard
1 tablespoon (14 ml) extra-virgin olive oil
1 tablespoon (15 ml) cold water, add up to 2 tablespoons (30 ml) total if needed (optional)
½ teaspoon (3 g) kosher salt, plus more to taste
black pepper, freshly ground, to taste

Equipment (8)

Large chef's knife
Cutting board
Large mixing bowl (4-quart / 4 L)
Small bowl for dressing (1-quart / 1 L)
Whisk or fork
Box grater (for the carrot)
Measuring cups and spoons
Kitchen scale (optional)

Steps

Before you start

Pick a firm, crisp apple such as Honeycrisp, Granny Smith or Fuji; soft apples turn mealy.
Wear an apron or use a non-porous cutting board; red cabbage stains easily.
Plan for a 30-minute rest in the fridge so the cabbage softens slightly and flavors blend. The slaw is at its crunchiest from 30 minutes to 2 hours after mixing.
Weigh the cabbage if you can: 350 g is the reliable measure, and the cup amount is approximate.

1
Make the dressing
- In a small bowl, whisk together the Greek yogurt, lemon juice, honey, Dijon mustard, olive oil, ½ teaspoon kosher salt and several grinds of black pepper until smooth.
- It will be thick, like sour cream.
- Whisk in 1 tablespoon cold water, then up to 1 more tablespoon, until it falls from the whisk in a thick, spoonable ribbon.
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Ready when: Dressing is smooth with no streaks of mustard or honey and is thick but spoonable, not runny.
Tip: Don't thin it past a thick spoonable ribbon; the cabbage releases liquid and will loosen it further.
2
Slice the cabbage
- Quarter the cabbage through the core, cut out the tough white core from each wedge, then slice each wedge crosswise as thinly as you can, about ¼ inch (6 mm).
- Measure 5 loosely packed cups (about 350 g) into a large bowl and separate the strands with your fingers.
- If using a scale, go by the 350 g.
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Ready when: Cabbage is in thin, fine ribbons that bend easily.
Tip: A mandoline makes very even slices; use the guard to protect your fingers.
3
Prep the other vegetables
- Grate the carrot on the large holes of a box grater.
- Thinly slice the scallions.
- Chop the parsley if using.
- Add all to the cabbage.
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Ready when: Carrot is in fine shreds and scallions are in thin rings.
4
Cut the apple last
- Core the apple and cut it into thin matchsticks about 2 inches (5 cm) long, leaving the skin on for color.
- Cut the apple just before dressing so it doesn't brown, and add it to the bowl right away.
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Ready when: Matchsticks are about the same size as the cabbage ribbons.
Tip: If you must cut the apple ahead, toss it in 1 teaspoon of the lemon juice first (taken from the 3 tablespoons).
5
Toss the slaw
- Scrape the dressing over the vegetables and apple.
- Toss with tongs or clean hands for about 1 minute, lifting from the bottom and pressing gently, until every strand is evenly coated and the cabbage turns a deep magenta.
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Ready when: No dry cabbage or pools of dressing remain at the bottom of the bowl.
Tip: The dressing will look sparse at first; the cabbage releases moisture as it rests.
6
Chill and rest
- Cover the bowl and refrigerate for 30 minutes, until the cabbage is slightly softened but still crunchy.
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Ready when: Cabbage bends without snapping but still has a crisp bite.
Tip: For the best crunch, serve within 2 hours of mixing; after that it stays safe and tasty but gets softer and wetter.
7
Taste and serve
- Stir the slaw, then taste.
- Add a pinch more salt if it tastes flat, a squeeze of lemon if it needs brightness, or a drizzle of honey if too tart.
- Serve cold.
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Ready when: Tangy, lightly sweet and well-seasoned, with a clear lemon note.

Good to know

Tips

Slice the cabbage as thinly as possible; thick pieces stay tough and chewy.
Leave the apple skin on for a pretty red edge and extra texture.
For crunch, stir in 2 tablespoons toasted sunflower seeds or chopped walnuts just before serving.
Whisk the dressing until fully smooth before adding it so the mustard and honey distribute evenly.

Make ahead

"Up to 24 hours ahead, shred the cabbage, carrot and scallions together in one container and keep the dressing in a separate covered container, both refrigerated. Cut the apple fresh, then toss everything together 30 minutes to 2 hours before serving."

Storage & reheating

"Best eaten within 2 hours of mixing. Leftover dressed slaw keeps refrigerated in an airtight container for up to 2 days, but it will be softer and more watery, so drain off excess liquid and stir before serving. Not recommended for freezing. Serve cold; no reheating."

Substitutions

plain whole-milk Greek yogurt → sour cream or mayonnaise. Use the same amount; mayonnaise gives a richer, more classic slaw and may need no added water.
honey → maple syrup. Use the same amount for a slightly earthier sweetness; this also makes it vegan-friendly if paired with a plant-based yogurt.
fresh lemon juice → apple cider vinegar. Use 2 tablespoons (30 ml) since vinegar is sharper.
red cabbage → green or savoy cabbage. Same quantity; the color will be paler but the flavor is similar.