Cabbage Slaw with Apple and Mustard Vinaigrette

Published by Fork Around & Find Out Kitchen — presented in the Lila editorial voice. Editorial standards

Quick Answer

To make Cabbage Slaw with Apple and Mustard Vinaigrette, toss sliced cabbage and apples with a Dijon-honey vinaigrette, let it rest 10 minutes, then finish with fresh parsley.

Jump to Recipe

This cabbage slaw is built for people who like crunch and would prefer not to bury it under mayonnaise. Green cabbage and red cabbage make the base, thinly sliced apples bring fresh sweetness, and a Dijon vinaigrette gives the whole bowl enough sharpness to stand next to rich meats without becoming background scenery. Olive oil, apple cider vinegar, mustard, and honey cover the main flavor territory: rich, tart, punchy, sweet.

Let the dressed cabbage sit for about 10 minutes before serving. That is long enough for the vinaigrette to work into the shreds and soften their raw edge while leaving plenty of snap. The apples should go in close to serving time so they stay bright, and fresh parsley gets tossed through at the end. Whisk the vinaigrette until it looks slightly thickened and cohesive so it actually clings instead of falling to the bottom of the bowl like it has resigned from the project. The result is crisp, juicy, tangy, and clean—a slaw that can sit beside pulled pork, sausage, or grilled meat and still make a credible argument for itself.

Prep15 minutes

Cook0 minutes

Total25 minutes

Serves6 servings

DifficultyEasy

Ingredients

Servings

1 small head green cabbage, thinly sliced (about 6 cups)
1/2 small red cabbage, thinly sliced (about 2 cups)
2 apples (such as Honeycrisp or Gala), julienned or thinly sliced
1/4 cup fresh parsley, chopped
3 tablespoons olive oil
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
1/2 teaspoon salt
1/4 teaspoon black pepper

Instructions

1In a large bowl, combine the green cabbage, red cabbage, and apples.
2In a small bowl or jar, whisk together olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper until emulsified.
3Pour the vinaigrette over the cabbage mixture and toss well to coat evenly.
4Let sit for at least 10 minutes before serving so the cabbage softens slightly and absorbs the dressing.
5Toss in the fresh parsley just before serving and taste, adjusting salt or vinegar as needed.

Nutrition Information

Estimated per serving: 1 of 6 servings.

110Calories

1 gProtein

13 gCarbohydrates

7 gTotal Fat

1 gSaturated Fat

2 gFiber

10 gTotal Sugars

230 mgSodium

0 mgCholesterol

Estimated from the ingredients and quantities in this recipe using standard food-composition values. Brand choices, trimming, cooking loss, optional ingredients, and actual portion size can change the numbers. How we calculate nutrition estimates.

Pro Tips

Slice the apples right before mixing them in, or toss them with a little lemon juice first, to keep them from browning.
Let the slaw rest for at least 10 minutes -- this softens the raw cabbage and helps it absorb the mustard vinaigrette.
Whisk the vinaigrette until it looks slightly thickened and emulsified; a separated dressing won't cling to the cabbage evenly.

Substitutions

Dijon mustard → whole grain mustard Adds texture along with the same tangy flavor.

apples → pears A similar crisp, sweet crunch.

honey → maple syrup A direct 1:1 swap.

Storage Instructions

Store in an airtight container in the refrigerator for up to 3 days. The apples may soften slightly but the flavor holds up well.

Make Ahead

Make the vinaigrette up to 5 days ahead; slice the cabbage up to a day ahead and toss everything together closer to serving.

Freezing

Not recommended -- both the cabbage and apples turn watery and lose their crunch after freezing.

Frequently Asked Questions

Can I make this ahead of time?

Make the vinaigrette up to 5 days ahead and slice the cabbage up to a day ahead. Toss everything together, including the apples, closer to serving.

How should I store and reheat Cabbage Slaw with Apple and Mustard Vinaigrette?

Refrigerate the slaw in an airtight container for up to 3 days. Keep it cold and toss before serving; the apple and cabbage will soften as they sit, so this is not a dish to reheat.