This apple cabbage slaw has excellent texture and lots of flavor. It’s creamy, crunchy, tangy and sweet.
This creamy cabbage apple slaw recipe is a delicious spin on classic coleslaw. It’s the perfect side dish to enjoy with your main meal, take to a potluck dinner, or to a fall BBQ. Crunchy apple in the slaw brings a delicious natural sweetness.
There is also the addition of tangy capers and chopped green onions which bring a slight acidity and spice.
Find the actual ingredient amounts for this salad recipe listed in the recipe card at the bottom of this post. Here is a rundown of what you will need.
- Green cabbage or red cabbage. Not too much, around 1/4 of a medium cabbage. This crunchy cabbage is the base of the slaw. If you use red cabbage it will bring a better pop of color.
- Fresh apples. You can use sweet red apples like gala apples, Honeycrisp apple, or tarter granny smith apples.
- Lemon juice. Freshness and acidity.
- Capers. These add little bites of delicious tang.
- Green onions. Or swap with finely diced red onion or chopped chives.
- Mayonnaise. Mayonnaise makes the best creamy dressing but you can swap half with greek yogurt to lighten it up if you like. Here’s a vegan homemade mayonnaise you could use.
- Mustard. Dijon mustard or yellow mustard for a little bite in the dressing.
- Honey. Sweetens the dressing a little.
On a cutting board, use a sharp knife to remove the thick core from the cabbage. Thinly shred the cabbage then add to a large bowl. You could also use a food processor to shred the cabbage.
Core and quarter the apples. Slice them into thin 1/8-inch slices with a knife or a mandolin. Dice the green onions. Add these to the cabbage. Squeeze over the lemon juice to stop the apples from browning.
Drain the capers and add them to a small bowl along with the other coleslaw dressing ingredients.
Mix this together, dollop over the cabbage mixture, and then toss everything together to coat. Season the dish with black pepper to taste.
Transfer the salad to a serving bowl.
Leftover salad can be stored in an airtight container at room temperature for up to 2 days.
Additions and substitutions
- Swap the cabbage for thinly shaved brussels sprouts.
- Add in some dried fruit like golden raisins or cranberries for extra sweetness.
- Use a cheese grater to grate in a carrot for extra veggies and more dietary fiber.
- The lemon juice can be substituted with apple cider vinegar.
- Swap the apples for crunchy pears.
- A sprinkle of red pepper flakes can bring some heat.
More salad recipes
- 1/4 medium green cabbage (around 300g)
- 2 small red apples
- 2 green onions / spring onions
- 1 1/2 Tablesoon fresh lemon juice
- 3 Tablespoons capers
- 1/2 cup mayonnaise
- 2 teaspoons dijon mustard
- 1 teaspoon honey or maple syrup
- 1/2 teaspoon salt, plus more to taste
- Black pepper to taste
- On a cutting board, use a sharp knife to remove the thick core from the cabbage. Thinly shred the cabbage then add to a large bowl.
- Core and quarter the apples. Slice them into thin 1/8-inch /3mm slices with a knife or a mandolin.
- Dice the green onions. Add these to the cabbage. Squeeze over the lemon juice to stop the apples from browning.
- Drain the capers and add them to a small bowl along with mayonnaise, mustard, honey and salt.
- Mix this together then dollop over the cabbage mixture, then toss everything together well to coat. Season the dish with black pepper to taste.
- Transfer the salad to a serving bowl and serve.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 274Total Fat: 21gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 12mgSodium: 663mgCarbohydrates: 24gFiber: 3gSugar: 15gProtein: 1g