Apple Cabbage Slaw

I’m still on a vegetable binge, wanting to eat every vegetable in sight. More specifically, I want cold, crunchy, crispy vegetables. A light summer slaw sounded like the perfect fix. This awesome Apple Cabbage Slaw plays with sweet-tart flavors like granny smith apple, raisins, and a simple Greek yogurt dressing. It’s easy, fresh, and would be a great side to all of your summer grilling. Yes please!

Three small bowls of Apple Cabbage Slaw with title text right across the center

How to Serve Apple Cabbage Slaw

This sweet, tart, crunchy, and slightly cream slaw goes great with so many different dishes. I can imagine serving this along side of grilled kielbasa, Glazed Pork Chops, or even piling it onto a pulled pork sandwich. It would go great with anything BBQ flavored, like Skillet Pineapple BBQ Chicken or BBQ Tofu Sliders.

Can I Use Green Cabbage?

Yes, you can also make this slaw with green cabbage, although purple cabbage tends to be a little sweeter and has a prettier presentation!

Can I Substitute the Mayonnaise?

Using a 50/50 mix of mayonnaise and Greek yogurt keeps the dressing creamy, but light. You can adjust the ratio, or use all Greek yogurt, but it will change the flavor and texture of the dressing. I used light mayo and low fat Greek yogurt and the flavor was still great.

How to Store Apple Cabbage Slaw

If you plan to eat this slaw throughout the week but prefer it to stay extra crunchy, store the shredded slaw mix separately from the dressing in the refrigerator. Toss the slaw in the dressing just before serving. If you don’t mind or even prefer the cabbage to soften up, go ahead and refrigerate the slaw with the dressing. You’ll want to give the slaw a good stir before serving the leftovers as the dressing will pull some of the moisture out of the vegetables and you’ll want to redistribute all that flavor!

Overhead view of a bowl of Apple Cabbage Slaw on a teal napkin

 
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4 from 6 votes

Apple Cabbage Slaw

This sweet-tart Apple Cabbage Slaw combines Granny Smith apples, raisins, and a Greek yogurt dressing for a light and fresh twist on classic slaw.
Total Cost: $3.80 recipe / $0.76 serving
Author: Beth - Budget Bytes
Prep Time: 20 mins
Total Time: 20 mins
Servings: 5 (1 cup each)

Ingredients

  • 1/3 cup mayonnaise ($0.44)
  • 1/3 cup Greek style plain yogurt ($0.32)
  • 1 Tbsp apple cider vinegar ($0.06)
  • 1/2 Tbsp honey ($0.12)
  • 1/2 tsp salt ( $0.02)
  • 1 small head purple cabbage (about 1.5 lbs.) ($1.34)
  • 1 carrot ($0.12)
  • 1 Granny Smith apple ($0.78)
  • 1/3 cup raisins ($0.60)

Instructions

  • Prepare the dressing by stirring together the mayonnaise, Greek yogurt, apple cider vinegar, honey, and salt.
  • Remove the core from the cabbage, then shred the leaves into very thin strips. Peel the carrot, then shred it using a large holed cheese grater. Wash the apple well, slice it in half, then remove the core with a melon baller or sharp spoon. Use the cheese grater to shred the apple. Press the shredded apple between a couple pieces of paper towel to absorb the excess juice.
  • Place the shredded cabbage, carrot, apple, and raisins in a large bowl. Add the dressing over top, then stir until everything is evenly coated in dressing. Serve immediately.
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Nutrition

Serving: 1CupCalories: 218.42kcalCarbohydrates: 25.91gProtein: 3.62gFat: 12.86gSodium: 363.88mgFiber: 4.02g
Nutritional values are estimates only. See our full nutrition disclosure here.

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How to Make Apple Cabbage Slaw – Step by Step Photos

Yogurt slaw dressing in a bowl with a spoon

To prepare the dressing, stir together 1/3 cup mayonnaise, 1/3 cup Greek style plain yogurt, 1 Tbsp apple cider vinegar, 1/2 Tbsp honey, and 1/2 tsp salt. Using both mayonnaise and Greek yogurt here keeps the dressing creamy, but not too heavy. I like a 50/50 mix of both for this particular recipe. You can alter the ratio, but I find this mix to be just right.

Small head of cabbage quartered and cored

Take one small cabbage (about 1.5 lbs.) or half a large cabbage, and remove the wilted outer leaves. Cut the cabbage into quarters, then use a knife to remove the sections of the core.

Shredded Cabbage

Cut each quarter lengthwise one more time, then cut across into very thin strips. Using a very sharp knife helps a lot for this process. If you have a food processor or mandolin, that may make shredding the cabbage even easier.

Carrot being shredded on a cheese grater

Peel one large carrot, then shred it using a large holed cheese grater.

Cored Granny Smith Apple

Wash one Granny Smith apple well, then cut it in half. Use a melon baller or a sharp spoon to scrape out the core. Shred the apple using the cheese grater. Leaving the apple in larger pieces, like this, makes it easier to shred. But, as always, watch those fingers! If the apple is extra juicy, press it between some paper towel to absorb the excess juice. If it’s too juicy, it will make the dressing watery.

Salad Ingredients in a green mixing bowl

Place the shredded cabbage, carrot, apple, and 1/3 cup raisins in a large bowl.

Mixed Salad with dressing

Add the dressing and stir until everything is evenly coated. Serve immediately.

Three small bowls of Apple Cabbage Slaw viewed from the side

This Apple Cabbage Slaw is one of those salads that I was shoving by the spoonful into my mouth between photos. #canthelpit