Save The summer my neighbor taught me to make slaw, I'd been overcomplicating salads for years. She stood in her kitchen with a mixing bowl and just started throwing things together. The crunch of that first bite changed everything I thought I knew about cabbage.
I brought this to a July Fourth potluck last year and watched three different people ask for the recipe. The best part was seeing the kids go back for seconds, which never happens with cabbage at my house.
Ingredients
- Green Cabbage: The backbone of the whole dish, shred it finely so it absorbs that dressing properly
- Tart Apple: Granny Smiths are perfect here because they stay crisp and balance the sweet dressing
- Carrot: Adds color and sweetness while reinforcing that satisfying crunch
- Green Onions: Mild onion flavor that blends in without overwhelming everything
- Apple Cider Vinegar: The tang that cuts through the creamy elements and wakes up your palate
- Mayonnaise: Just enough to make the dressing cling to every shred without feeling heavy
- Dijon Mustard: Provides depth and a slight sharpness that keeps things interesting
- Honey: Balances the vinegar and mustard with a natural sweetness
- Olive Oil: Helps the dressing coat everything evenly and adds richness
- Fresh Parsley: Makes it look pretty and adds a fresh herbal note
- Poppy Seeds: Those tiny little crunches that make eating fun
Instructions
- Prep Your Crunch:
- Toss the shredded cabbage, apple, carrot, and green onions in a large bowl until theyre evenly distributed
- Make the Magic:
- Whisk together the vinegar, mayonnaise, Dijon, honey, and olive oil until the mixture turns smooth and creamy
- Bring It Together:
- Pour that dressing over the vegetables and toss everything thoroughly until each piece is lightly coated
- Add the Finishing Touches:
- Fold in the parsley and poppy seeds if you're using them, then taste and adjust the salt and pepper
- The Waiting Game:
- Serve right away for maximum crunch or pop it in the fridge for thirty minutes to let all those flavors get friendly with each other
Save My sister-in-law texted me the next day after that potluck saying she'd dreamt about the slaw. I'm still not sure if that's a compliment or if she just really loves cabbage.
Making It Yours
I've started mixing red and green cabbage half the time because it looks so striking on the plate. The flavor difference is minimal but the visual impact makes people treat it like something special.
The Perfect Pairings
This slaw has saved so many heavy meals from feeling too overwhelming. I serve it with grilled pork chops, spicy sausages, or piled high on pulled chicken sandwiches when I want something that cuts through all that richness.
Make Ahead Magic
You can prep all the vegetables a day ahead and keep them in separate containers. The dressing even benefits from sitting in the fridge overnight.
- Keep the apple pieces in a bowl of water with a squeeze of lemon to prevent browning
- Toss everything together no more than an hour before serving to maintain that perfect texture
- If it seems a little dry after sitting, add a splash more vinegar and give it a good stir
Save Sometimes the simplest dishes are the ones that end up meaning the most. This slaw has become my go-to for every gathering, mostly because it makes people happy without making me crazy.
Common Questions
- → How long does this slaw stay crunchy?
The slaw stays crisp for several hours when dressed, making it ideal for picnics and meal prep. For the crunchiest texture, serve within 2-3 hours of tossing with the dressing.
- → Can I make this ahead of time?
Yes, prepare the vegetables and dressing separately up to a day in advance. Toss them together 1-2 hours before serving for optimal texture and flavor integration.
- → What type of apple works best?
Tart, crisp varieties like Granny Smith, Honeycrisp, or Pink Lady provide excellent crunch and balance the honey-sweetened dressing beautifully.
- → How do I make this vegan?
Substitute vegan mayonnaise for regular mayonnaise and replace honey with maple syrup or agave nectar. The flavor and texture remain virtually identical.
- → Can I use red cabbage instead?
Absolutely. Red cabbage adds vibrant color and slightly earthier flavor. For visual appeal, use a mix of both red and green cabbage.
- → What proteins pair well with this slaw?
This slaw complements grilled chicken, pork chops, brisket, pulled pork sandwiches, fish tacos, and burgers. Its acidity cuts through rich, smoky flavors perfectly.