Apple Cabbage Slaw
A crisp slaw of shredded cabbage, apple and carrot in a light yoghurt and cider vinegar dressing with a touch of honey.
Photograph credit: Apples, Cabbage and Radish Salad (8493359771) by Cajsa Lilliehook from Portland · CC BY-SA 2.0 · Wikimedia Commons · this resized copy is shared under the same licence
Storing and Planning Ahead
Keeps in the fridge for 2 days, though it softens.
Making Apple Cabbage Slaw
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Toss the cabbage with the salt and leave in a colander for 20 minutes. Squeeze out the water with your hands.
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Whisk the mayonnaise, yoghurt, vinegar, honey, mustard and celery seeds in a large bowl.
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Add the cabbage, apples, carrot and onion and toss until coated. Serve cold.
Related guide: Prep, cook and total time.
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Worth Knowing
- Squeeze the cabbage firmly; the drier it is, the creamier the slaw.
- Add the apple last to stop it browning.
- Taste before serving and add salt or more vinegar as needed.
Why the Method Is What It Is
Most home slaw ends up watery by the time you get to the table, and the fix is to salt the cabbage first. Tossed with a pinch of salt and left to stand for 20 minutes, shredded cabbage gives up much of its water, which you then squeeze out. The cabbage stays crisp and the dressing stays creamy.
Apple brings sweetness and juice, so choose a tart variety that holds its crunch, such as Granny Smith. Carrot adds colour and a gentle sweetness of its own. Cut everything in matchsticks or shreds of the same size, so every forkful has a bit of each.
The dressing is half mayonnaise, half yoghurt, with cider vinegar, honey and a little mustard. Toss it through just before serving if you can, and add the apple last to stop it browning. The slaw is the right partner for pulled pork, burgers and fried fish, where its sharp crunch cuts the richness.
Good Alongside
Pulled pork · Burgers · Fried fish · Grilled sausages
Questions About Apple Cabbage Slaw
How long does Apple Cabbage Slaw take to make?
15 minutes of preparation and of cooking, plus 20 minutes of salting, so allow 35 minutes from start to finish. The recipe serves 6.
What's in a Serving
Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.
Your notes on this recipe
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Compiled by Turab
Checked by script for timings, diet labels and nutrition arithmetic. How the recipes are checked. Found a mistake? Tell us.
First published ; last changed .
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