Serve this Red Cabbage Apple Slaw recipe over fish, chicken or tacos. In fact, it’s so good, you can enjoy it on its own as a simple side salad too. However you enjoy it, I can guarantee you’ll be making this recipe over and over again. Loaded with fresh vegetables and fruit, this slaw recipe is a winner.

If you love this recipe, try my Sautéed Spring Vegetable Salad or my Easy Potato Salad.

Red Cabbage Apple Slaw – Healthyish Foods

Ingredients Needed for Red Cabbage Apple Slaw

Vegetables / Fruits – For this recipe, you’ll need thinly shaved red cabbage, thinly shaved red onion, and a thinly sliced granny smith apple.

Herbs / Seasonings – Be sure you roughly chop the fresh Italian flat leaf parsley for this recipe. It adds a layer of flavor that’s hard to resist. Season everything with kosher salt and a few turns of cracked black pepper.

Dressing – This dressing is so good you could almost drink it from the bowl. Gross, but true. You’ll need mayonnaise, light sour cream, white vinegar, Dijon mustard, cane sugar, kosher salt and cracked black pepper.

How to Make Red Cabbage Apple Slaw

Make the Dressing

Add hot water to a large glass mixing bowl. Pour out the hot water and dry it well with paper towel.

Immediately add the cane sugar and white vinegar to the warm bowl. Whisk until the sugar dissolves. The warmth from the bowl will help “melt” the sugar. Next, add the mayonnaise, light sour cream and Dijon mustard. Season with kosher salt and cracked black pepper. Whisk well and set aside.

Assemble the Dish

Thinly slice the red cabbage, granny smith apple and red onion. Roughly chop the Italian flat leaf parsley.

Add the everything to a separate bowl and pour the dressing over the top. You can add as much or as little dressing as you prefer. Season accordingly with kosher salt and a few turns of cracked black pepper. Toss until well combined. Serve and enjoy!

Frequently Asked Questions FAQ’s

How much dressing should I use? You can add as much or as little dressing as you desire. Extra dressing can be stored in an airtight container in the refrigerator for three to four days. It is best to add the dressing to the slaw as needed. That way the cabbage stays fresh and crispy.

Why do you warm the glass bowl? Warming the glass bowl allows the sugar to dissolve into the vinegar more easily. This will give you a smooth dressing vs. a dressing that has a granular taste.

Can you prep this ahead? Kind of! You can shave the cabbage and red onion ahead of time. You can also chop the parsley ahead of time. However, the apple should be sliced as needed so it doesn’t brown. And only add the dressing once you are ready to serve this slaw. That way the cabbage stay fresh and has a nice crunch.

Red Cabbage Apple Slaw – Healthyish Foods

How to Store

Dressed slaw is best enjoyed immediately. However, you can store leftover dressed slaw in a covered container in the refrigerator for up to two days. Use over chicken, tofu, fish, or tacos. Option to enjoy it as a simple side salad as well.

If you love this recipe, try my Sautéed Spring Vegetable Salad or my Easy Potato Salad.

Red Cabbage Apple Slaw – Healthyish Foods

Red Cabbage Apple Slaw

Serve this red cabbage apple slaw recipe over fish, chicken or tacos. In fact, it’s so good, you can enjoy it on its own as a simple salad too.
4.34 from 3 votes
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Ingredients

  • ½ head red cabbage, thinly shave, large head of cabbage
  • ½ – ¾ red onion, thinly shave
  • 1 granny smith apple, core, thinly slice
  • ¼ cup Italian parsley, roughly chop
  • pinch kosher salt, to taste
  • few turns cracked black pepper, to taste

Dressing

  • ¼ cup cane sugar
  • 2 tablespoons white vinegar
  • 2 teaspoons Dijon mustard
  • ½ cup mayonnaise
  • ½ cup light sour cream
  • pinch kosher salt , to taste
  • few turns cracked black pepper , to taste

Equipment

  • 1 large mixing bowl

Instructions 

Make the Dressing

  • Add hot water to a large glass mixing bowl. Pour out the hot water and dry it well with paper towel.
    Immediately add the cane sugar and white vinegar to the warm bowl. Whisk until the sugar dissolves. The warmth from the bowl will help "melt" the sugar. Next, add the mayonnaise, light sour cream and Dijon mustard. Season with kosher salt and cracked black pepper. Mix well and set aside.

Prep and Assemble

  • Thinly slice or shave the red cabbage, granny smith apple and red onion. Roughly chop the Italian flat leaf parsley.
    Add the everything to a separate bowl and pour the dressing over the top. You can add as much or as little dressing as you prefer. Season accordingly with kosher salt and a few turns of cracked black pepper. Toss until well combined. Serve and enjoy!

Notes

Frequently Asked Questions FAQ’s

How much dressing should I use? You can add as much or as little dressing as you desire. Extra dressing can be stored in an airtight container in the refrigerator for three to four days. It is best to add the dressing to the slaw as needed. That way the cabbage stays fresh and crispy.
Why do you warm the glass bowl? Warming the glass bowl allows the sugar to dissolve into the vinegar more easily. This will give you a smooth dressing vs. a dressing that has a granular taste.
Can you prep this ahead? Kind of! You can shave the cabbage and red onion ahead of time. You can also chop the parsley ahead of time. However, the apple should be sliced as needed so it doesn’t brown. And only add the dressing once you are ready to serve this slaw. That way the cabbage stay fresh and has a nice crunch.

Nutrition

Serving: 1serving, Calories: 228kcal, Carbohydrates: 20g, Protein: 2g, Fat: 16g, Saturated Fat: 3g, Polyunsaturated Fat: 9g, Monounsaturated Fat: 4g, Trans Fat: 0.03g, Cholesterol: 15mg, Sodium: 368mg, Potassium: 273mg, Fiber: 2g, Sugar: 15g, Vitamin A: 1084IU, Vitamin C: 45mg, Calcium: 69mg, Iron: 1mg