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. I can imagine serving this along side of grilled kielbasa, Glazed Pork Chops, or even piling it onto a pulled pork sandwich. Yes please!
Apple Cabbage Slaw
- 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 large carrot ($0.12)
- 1 medium Granny Smith apple ($0.78)
- 1/3 cup raisins ($0.60)
- 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.
Nutritional values are estimates only. See our full nutrition disclosure here.
Apple Cabbage Slaw
Step by Step Photos
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.
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.
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.
Peel one large carrot, then shred it using a large holed cheese grater.
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.
Place the shredded cabbage, carrot, apple, and 1/3 cup raisins in a large bowl.
Add the dressing and stir until everything is evenly coated. Serve immediately.
This Apple Cabbage Slaw is one of those salads that I was shoving by the spoonful into my mouth between photos. #canthelpit