Red cabbage with apple slaw

I'm so excited to share this red cabbage and apple slaw with you, because honestly, it's the side dish that saves me on nights when I have zero energy left for cooking. Three main ingredients, one quick vinaigrette, and dinner suddenly looks like I tried a lot harder than I did.

Jump to:

• Why You Will Like This Recipe
• Ingredients For Red Cabbage And Apple Slaw
• Red Cabbage And Apple Slaw
• How To Make This Cabbage And Apple Slaw
• Storing And Keeping This Slaw Fresh
• Ways To Change Up This Slaw
• Common Questions About Red Cabbage And Apple Slaw
• Recipes You May Like
• Give This Slaw A Try

This one goes back to my mom's kitchen table. She used to make a version of this every fall when the apples at the market got that perfect sweet and tart bite, and I've been making my own take on it ever since. I remember standing next to her as a teenager, watching her shred the cabbage by hand, and thinking there was no way something so simple could taste that good.

Alex actually asked for it again last Tuesday, which honestly surprised me since he's not usually a cabbage guy. Donald, on the other hand, has been asking me to make a double batch every time, because he says the leftovers are almost better than the first serving.

If you love a good crunchy salad on the table, this pairs really well with my crispy apple salad with goat cheese and walnuts, and the two together make a really nice fall spread for family dinner or a holiday table.

Why You Will Like This Recipe

• It only takes about 20 minutes from start to finish, most of that is just chopping
• The vinaigrette is simple, just a whisk and pour, no blender needed
• You get a great mix of crunchy cabbage, sweet apple, and tangy dressing in every bite
• It holds up well in the fridge, so it's great for meal prepping ahead
• It works as a side for pretty much anything, from weeknight chicken to a holiday ham
• It's naturally gluten free, so it works for a lot of different tables

Ingredients For Red Cabbage And Apple Slaw

Here's what you'll need. Nothing fancy, just real ingredients you can find at any grocery store.

For the vinaigrette:

• 1 tablespoon minced shallots
• 1 tablespoon dijon mustard
• 1 tablespoon honey
• 1 tablespoon apple cider (optional, it adds a little extra apple flavor, but skip it if you don't have any)
• 3 tablespoons apple cider vinegar
• 3 tablespoons olive oil
• A pinch of salt, to taste
• A pinch of black pepper, to taste

For the slaw:

• 2 apples, peeled, cored, and cut into matchstick pieces
• ½ head red cabbage (small to medium), shredded
• 2 scallions, sliced on a bias

A quick note on apples. I always reach for something sweet with a little tartness, like a Honeycrisp or a McIntosh. They hold their shape and don't turn mushy once they sit in the dressing.

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How To Make This Cabbage And Apple Slaw

This really is one of those recipes where the hardest part is the chopping. Once that's done, you're basically finished.

Make The Vinaigrette

In a small bowl, whisk together the shallots, dijon mustard, honey, apple cider, and apple cider vinegar. Slowly pour in the olive oil while whisking, so everything comes together smooth. Add a pinch of salt and pepper, then taste it. I usually end up adding a little extra honey here, because Alex likes his slaw on the sweeter side.

Toss It All Together

In a large bowl, combine the apple matchsticks, shredded cabbage, and sliced scallions. Pour the vinaigrette right over the top. Using tongs, toss everything until the cabbage is coated and starts to soften just slightly. Serve it right away, or let it sit in the fridge for a bit so the flavors can settle in.

Honestly, I've learned the hard way that if you let it sit too long before serving, the cabbage can release some water and the slaw gets a little watery at the bottom of the bowl. A quick toss before serving fixes that right up.

I've also found that cutting the cabbage a little thinner than you think you need makes a big difference. It softens faster and soaks up more of that vinaigrette, so every bite gets that sweet and tangy flavor instead of just the pieces on top. Sarah likes to help with this part, though her cabbage strips usually come out a bit chunkier than mine.

Storing And Keeping This Slaw Fresh

This slaw actually gets better after sitting for an hour or two, since the cabbage softens up and soaks in that dressing. Here's what I do to keep it fresh for later.

Store any leftovers in an airtight container in the fridge. It'll keep well for up to 3 days. I don't recommend freezing this one, the cabbage and apples just don't hold their texture once thawed.

If you're making it ahead for a gathering, I'd toss the vinaigrette in about an hour before serving instead of first thing in the morning. That way it stays crisp and doesn't turn soft and soggy by the time everyone sits down to eat.

Ways To Change Up This Slaw

Here's the thing about this recipe, once you've made it a couple of times, you'll start noticing little ways to make it your own.

• Add a handful of chopped pecans or walnuts for some crunch
• Swap the apple cider vinegar for a splash of orange juice if you want it a bit sweeter
• Toss in some dried cranberries for the holidays, Sarah loves this version
• Not a fan of dijon? Try a whole grain mustard instead for a little texture
• Want it a little more filling? Add some cooked, cooled quinoa right into the bowl

Ever wonder what makes a slaw taste bright instead of flat? It's usually the acid. Don't skip the vinegar, even if you're tempted to cut back on it.

One thing I'd avoid is over dressing it. Start with about three quarters of the vinaigrette, toss, and taste before adding the rest. You can always add more, but you can't really take it back out.

Common Questions About Red Cabbage And Apple Slaw

What apples work best for red cabbage and apple slaw?

I always go for something sweet with a bit of tartness, like Honeycrisp or McIntosh. They hold their shape well after sitting in the vinaigrette and don't turn mushy the way softer apples can. Granny Smith works too if you want more tang.

Can I make this slaw ahead of time?

Yes, and honestly it's even better that way. I like to chop everything and make the vinaigrette a day ahead, then toss it all together an hour or so before we eat. This gives the cabbage time to soften just slightly while staying nice and crisp.

How long does this slaw last in the fridge?

Stored in an airtight container, it keeps well for about 3 days. The apples might soften a little by day three, but the flavor is still really good. I wouldn't freeze this one though, the texture just doesn't come back right.

What goes well with red cabbage and apple slaw?

This slaw is one of those sides that goes with just about everything. I love it next to roasted chicken, pulled pork, or even a simple grilled fish. It's also a great addition to a holiday table alongside turkey or ham.

Recipes You May Like

• Crispy Apple Salad With Goat Cheese And Walnuts: another apple based salad with a little more richness from the goat cheese, great if you're already loving the apple and vinaigrette combo here.
• Crunchy Bacon Broccoli Salad: if you like a crunchy, tangy side dish, this one has that same fresh bite with a creamy dressing instead.
• Honey Balsamic Roasted Beet Salad: another fall staple in our house, this one leans a little sweeter and pairs really nicely with the same kind of dinners this slaw does.

Give This Slaw A Try

This red cabbage and apple slaw has become one of my go to sides for weeknight dinners and holiday gatherings alike. It's simple, it comes together fast, and it brings just the right amount of crunch and sweetness to the table.

I hope you enjoy this as much as we do. Let me know how it turns out for you, and don't forget to save this one to Pinterest for later.