Apple cabbage slaw is a crisp, tangy side dish made with kale, red cabbage, green cabbage, carrot, and matchstick apples, all tossed in a honey dressing you whisk together yourself. It takes about 25 minutes start to finish, no actual cooking involved; most of that time is just letting the massaged kale rest so it’s not tough. The apples add sweetness and crunch, and the kale and cabbage give this cabbage and apple slaw a hearty texture that holds up better than a regular coleslaw. This is the slaw I make every year once the apples come in, and it’s become one of those recipes I don’t even think twice about anymore.
We’d just gotten back from apple picking one Saturday with more apples than we knew what to do with, bags of them piled up on the counter, and I remember standing there trying to think of something besides pie or applesauce to make with all of them. I wanted a salad, but when I went to make the dressing, I realized all I had in the fridge was a bottle of ranch, which, honestly, wasn’t going to do the apples and kale any favors, so I ended up whisking together my own honey dressing right there instead. It’s become the recipe I make every fall when the apples show up, and I’ve served it plenty of times as a side, but slice up some herbed chicken breast and toss it on top and it turns into dinner just as easily.
Main Ingredients Needed For Apple Cabbage Slaw
Here’s a quick overview of the key ingredients for this recipe. For the full list of ingredients and exact measurements, jump to the recipe card.
- Kale: This is what gives the slaw its hearty base, but raw kale straight off the stem is tough enough that it feels like chewing the landscaping if you skip a step. It needs a quick massage with a little oil, lemon juice, and salt before it goes in; more on exactly how in the instructions below.
- Red cabbage: Brings the color and a little extra crunch. Grab a head that feels heavy for its size and check that the outer leaves aren’t cracked or dried out.
- Green cabbage: Rounds out the crunch and keeps the flavor from leaning too sharp. Same rule applies: heavy for its size, tight and compact head.
- Apples: Honey Crisp is what I reach for most because it stays crisp even after it sits in the dressing for a bit, but Granny Smith works well too if you want more tartness to balance the honey. Cut them into matchsticks right before you toss the slaw together so they don’t brown.
- Carrot: Adds a little sweetness and more color. A medium carrot shreds up easily, and you probably already have one in the fridge.
- Olive oil: This is the base of the dressing, so use one you’d actually want to taste on its own.
- Apple cider vinegar: Gives the dressing its tang.
- Honey: Sweetens the dressing and balances the vinegar. If you want to keep it vegan or just don’t have honey on hand, maple syrup or agave work in its place; I’ve made it both ways.
- Lemon juice: Brightens everything up. Use fresh if you can. It makes a difference here.
- Dijon mustard: Helps the dressing emulsify and adds a little depth without tasting like mustard.
How To Make Apple Cabbage Slaw
This one really is as simple as prep, whisk, and toss.
Tip: That resting time is what keeps the kale tender instead of tough; don’t skip it.
Ways to Change Up This Red Cabbage Apple Slaw
- If you want a little more tartness, swap the Honey Crisp apples for Granny Smith. It holds up just as well and gives the slaw a sharper bite against the honey dressing.
- I’ve also made this with maple syrup in place of the honey when I wanted to keep things vegan, and it works just as well.
- A handful of dried cranberries or chopped nuts stirred in gives it some extra texture if you want to dress it up for a gathering.
- And if you want to turn this apple cabbage slaw into a full dinner, slice up some herbed chicken breast and serve it right on top, or set it alongside a batch of apple roasted pork chops if you want the apple flavor running through the whole plate.
Make Ahead Tips for This Cabbage and Apple Slaw
This slaw keeps well, which makes it an easy one to have ready before guests show up. Store leftovers in an airtight container in the fridge for up to 2 days. I’ve pushed it to day three before, and the kale starts to wilt and go limp, so two days is where I stick if I want it still looking fresh. If you want to make it further ahead, keep the dressing separate from the slaw. The dressing will keep in a sealed jar in the fridge for up to 5 days, and you can toss everything together right before you serve it.
Questions When Making Apple Cabbage Slaw
The biggest mistake is skipping the step of massaging the raw kale before adding it to the slaw; it stays tough and chewy otherwise. The second is dressing the whole batch too far ahead of time. The kale and cabbage go limp within a couple of days, so it’s best tossed with dressing closer to serving if you want it to stay crisp.
Yes, this recipe skips mayonnaise entirely and uses a homemade dressing made with olive oil, apple cider vinegar, honey, lemon juice, and Dijon mustard instead. It gives the slaw a lighter, tangier flavor than a traditional mayo-based coleslaw, and it holds up well without getting heavy or soggy.
Apple Cabbage Slaw
Ingredients
Ingredients — For the Kale
- 2 cups kale, thinly sliced (raw)
- 1 teaspoon olive oil
- 1 teaspoon lemon juice
- 1/16 teaspoon salt, a small pinch
Ingredients — For the Slaw and Dressing
- 1 cup red cabbage, shredded
- 1 cup green cabbage, shredded
- 2 cups apples, 1 to 2 apples, peeled and cut into matchsticks (use a crisp apple such as Honey Crisp or Granny Smith)
- 1/2 cup carrot, shredded
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 2 tablespoons honey, maple syrup or agave may be substituted
- 1 tablespoon lemon juice, fresh
- 1 tablespoon Dijon mustard
- 1/4 teaspoon salt
Instructions
Prepare the Kale
- – Wash and dry the kale leaves well, then cut out the tough center ribs.2 cups kale
- – Stack several leaves and roll them like a cigar, then slice into thin ribbons, about 1/8 inch wide.
- – Toss the sliced kale with the olive oil, lemon juice, and salt, then massage with clean hands for about 1 minute, until it softens and turns a darker green. Don’t use more oil than called for, it turns greasy fast.1 teaspoon olive oil, 1 teaspoon lemon juice, 1/16 teaspoon salt
- – Let the kale sit for about 10 minutes before adding it to the rest of the slaw.
Prepare the Slaw
- – In a large bowl, combine the massaged kale, red cabbage, green cabbage, apples, and carrot.1 cup red cabbage, 1 cup green cabbage, 2 cups apples, 1/2 cup carrot
Make the Dressing
- – In a mason jar or small bowl, add the olive oil, apple cider vinegar, honey, lemon juice, Dijon mustard, and salt.1/4 cup olive oil, 2 tablespoons apple cider vinegar, 2 tablespoons honey, 1 tablespoon lemon juice, 1 tablespoon Dijon mustard, 1/4 teaspoon salt
- – Whisk vigorously or shake the jar until well combined and emulsified.
Assemble the Slaw
- – Pour the dressing over the slaw mixture and toss until everything is evenly coated.
Gina’s Notes and Tips
Airtight container, refrigerated, up to 2 days. Past that, the kale starts to wilt and go limp.
Substitutions
Granny Smith apples in place of Honey Crisp. Maple syrup or agave in place of honey.
Variations
Dried cranberries or chopped nuts stirred in. Sliced herbed chicken breast.
Tried this recipe?
Please consider Leaving a Review!Hospitality with This Cabbage and Apple Slaw
This slaw is one of those things I make once the weather turns cooler and apple season starts to peak, and it always seems to end up on the table when we’re having people over. For a Fall Harvest Dinner Party, I’ll slice up a batch of herbed chicken breast right on top of the slaw to make it the main dish, then set out both a pan of Southern cornbread and a loaf of savory zucchini bread so everybody has a bread they love. It’s a meal that comes together fast but still feels like a real occasion, especially with everything fresh from the fall harvest on the table at once. Nobody’s ever asked me for a fancier spread at one of these; they’re just glad the chicken’s already sliced, and the bread’s still warm when they sit down. If you’ve got neighbors or friends who’d enjoy a fall night like that, this is an easy one to build around.
Could the kale be omitted or replaced with something else?
Debra, absolutely, you can swap out the kale in this Apple Slaw recipe for something else if it is not your favorite. Here are a few easy substitutions that will still taste amazing:
Spinach: If you like a leafy green, spinach is a softer, milder option. Just tear it into bite-sized pieces, and you are good to go.
Arugula: For a peppery twist, arugula works beautifully. It brings a fresh and slightly zesty flavor to the mix.
Romaine Lettuce: Chopped romaine adds a light and crisp texture without taking over the other flavors.
Mixed Greens: A bag of spring mix or salad greens is another super simple option that will still let the apples shine.
This recipe is so flexible, so feel free to use whatever you have on hand.