Apple and Cabbage Slaw
To make apple and cabbage slaw, shred half a head of cabbage very thinly and toss it with salt, letting it sit 15 minutes to soften and drain slightly. Cut a crisp apple into matchsticks and toss with lemon so it doesn't brown. Whisk a dressing of oil, cider vinegar, Dijon mustard, and a little honey, then combine everything with grated carrot. It gets better after an hour, so it's a great make-ahead side.
When the new-season cabbages come in firm and heavy and the first apples hit the market, this slaw is the side that turns up at every fall dinner. It’s crunchy, bright, sweet-tart, and — unlike most coleslaws — it gets better sitting in the fridge instead of going watery.
The no-soggy-slaw trick
Most slaws weep into a puddle because raw cabbage releases water once it’s dressed. Beat it by salting the cabbage first: toss the shreds with salt, let them sit 15 minutes, then squeeze out the water before dressing. The cabbage stays crisp and the dressing stays a dressing.
Keep the apple bright
Cut the apple into matchsticks last, and toss immediately with lemon or a splash of the cider vinegar so it doesn’t brown. Leave the skin on — it adds colour and a little extra crunch.
The dressing
A tangy vinaigrette, not a heavy mayo: oil, cider vinegar, Dijon, and a touch of honey to echo the apple. It’s lighter and holds up better for make-ahead. Prefer creamy? Whisk in a spoon of mayo or yogurt.
Make it yours
- Nutty/seedy: toasted walnuts, pecans, or sunflower seeds.
- Sharp: a handful of crumbled aged cheddar or blue cheese.
- Fruity: dried cranberries or a little grated fennel.
- Herby: dill or parsley.
Serve it alongside roast pork, sausages, grilled chicken, or piled onto a pulled-pork sandwich. Make it an hour ahead — it only improves.
Frequently asked questions
How do I keep the apple from turning brown?
Toss the cut apple with a squeeze of lemon or a little of the cider vinegar right away — the acid stops it oxidizing. Cut the apple last, just before mixing, and leave the skin on for colour and crunch.
Can I make this slaw ahead?
Yes, and it's better for it. Salting the cabbage and letting the whole thing sit for an hour softens the cabbage just enough and lets the flavours meld. It keeps 2–3 days in the fridge — a rare slaw that doesn't go watery, because the salt draws the water out up front.
Which cabbage and apple work best?
Green or Savoy cabbage for a mild crunch, or red cabbage for colour (and a longer sit to soften). For apples, use a firm, tart-sweet variety that holds its shape — a crisp early-fall apple is perfect. Avoid soft mealy apples.