Dessert

Apple Cabbage Slaw Recipe

Bylilan Sage October 11, 2026October 11, 2026

Introduction

This Apple Cabbage Slaw is a refreshing and crunchy side dish perfect for any meal. Combining crisp cabbage, tart apples, and a sweet-tangy dressing, it offers a vibrant mix of flavors and textures that will brighten up your table.

A white bowl filled with a fresh coleslaw mix showing multiple layers: the bottom and main layer consists of thinly shredded pale green and white cabbage, scattered throughout are thin julienne strips of bright orange carrot, and thin slices of light green apple. Tiny dark dried raisins are spread unevenly over the top. The texture is crisp and fresh with the colors light and natural, all placed on a white marbled surface with a brown and white checkered cloth next to the bowl. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 small head green cabbage, finely shredded (about 6-7 cups packed)
2 Granny Smith apples, cored and julienned
1 large carrot, shredded
1/4 cup dried cranberries
1/4 cup golden raisins
1/4 cup lemon juice
2 1/2 tablespoons apple cider vinegar
1/4 cup olive oil
4 1/2 tablespoons honey
Kosher salt, to taste
Freshly ground black pepper, to taste

Instructions

Step 1: Place the shredded cabbage, julienned apples, and shredded carrot in a large bowl. Add the dried cranberries and golden raisins, then toss to combine evenly.
Step 2: In a small bowl, whisk together the lemon juice, apple cider vinegar, olive oil, honey, salt, and black pepper until the dressing is smooth. Adjust the flavor by adding more lemon juice or honey if desired.
Step 3: Pour the dressing over the cabbage and fruit mixture. Toss thoroughly to coat all ingredients well.
Step 4: Chill the slaw for at least 15 minutes before serving to allow the flavors to meld beautifully.

Tips & Variations

For extra crunch, try adding toasted walnuts or sliced almonds just before serving.
Swap the Granny Smith apples with Fuji or Honeycrisp for a sweeter slaw.
If you prefer a creamier dressing, stir in a few tablespoons of Greek yogurt or mayonnaise.

Storage

Store the slaw in an airtight container in the refrigerator for up to 2 days. It’s best enjoyed fresh but can be gently stirred and served cold or at room temperature after storage. Avoid leaving it out for long to preserve crispness.

How to Serve

The image shows a white bowl filled with a mix of shredded pale green cabbage, thin orange carrot strips, and small dark brown raisins scattered throughout, creating a fresh and colorful salad mix. The bowl sits on a white marbled surface, with two whole green apples and one half apple placed nearby. A white dish with more raisins and a knife with a black handle are also visible in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this slaw ahead of time?

Yes, you can prepare the slaw a few hours ahead. Just keep it chilled and toss it again before serving to refresh the dressing coating.

Is this recipe vegan?

As written, it is not vegan due to honey in the dressing. You can replace honey with maple syrup or agave nectar for a vegan-friendly version.