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. However you enjoy it, I can guarantee you’ll be making this recipe over and over again. Loaded with seasonal vegetables and fruit, this slaw recipe is a winner.
Ingredients Needed for Red Cabbage Apple Slaw
Vegetables / Fruits – For this recipe, you’ll need red cabbage, red onion, and granny smith apple.
Herbs / Seasonings – Be sure you roughly chop the fresh Italian parsley for this recipe. It adds a layer of flavor that’s hard to resist. Season everything with salt and 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 and cane sugar. Option to add about one tablespoon of warm water to help dissolve the sugar. Mix until well combined.
How to Make Red Cabbage Apple Slaw
In a large mixing bowl, combine mayonnaise, light sour cream, white vinegar, cane sugar, and Dijon mustard. Option to add one tablespoon warm water to help dissolve the sugar. Mix well and set aside.
Thinly slice the cabbage, apple and red onion. Roughly chop the Italian parsley. Add everything to the bowl with the dressing. Season with salt and cracked black pepper. Toss until well combined.
Serve and enjoy.
Storage
Store the slaw in a covered container in the refrigerator for up to three days. Use over chicken, tofu, fish, or tacos. Option to enjoy it as a salad as well.
Red Cabbage Apple Slaw
Ingredients
- ½ head red cabbage, thinly sliced
- ⅓ – ½ large red onion, thinly sliced
- 1 granny smith apple, cored and sliced thinly
- ¼ cup Italian parsley, roughly chopped
Dressing
- ½ cup mayonnaise
- ½ cup light sour cream
- ¼ cup cane sugar
- 2 teaspoons Dijon mustard
- 2 tablespoons white vinegar
- ½ tablespoon warm water, to dissolve sugar
- salt , to taste
- cracked black pepper , to taste
Equipment
- 1 large mixing bowl
Instructions
- In a large mixing bowl, combine mayonnaise, light sour cream, white vinegar, cane sugar, and Dijon mustard. Add ½ tablespoon warm water to help dissolve the sugar. Mix well and set aside.
- Thinly slice the cabbage, apple and red onion. Roughly chop the Italian parsley. Add everything to the bowl with the dressing. Season with salt and cracked black pepper. Toss until well combined.
- Serve and enjoy.
4 Comments on “Red Cabbage Apple Slaw”
I randomly bought a head of red cabbage and had no idea what to do with it. I came across this recipe and it was perfect. Easy and delicious.
I’ve made this slaw twice this week. My family can’t seem to get enough of it. It’s sweet, tangy, crunchy, and perfectly balanced. It’s excellent with bbq chicken and oh so tasty on top of pulled perk sandwiches. This one is a keeper!
I guess I’m not into slaws. I thought this would be fresh and light but mine had too much dressing, and the sugar and mayo made it too strong in a deterring way. Maybe adding more veggies will solve the problem.
Sorry to hear that. Yes, perhaps adding more vegetables might work for you. Also, make sure you shave the cabbage thin as this helps absorb the dressing. Another option is to cut the dressing recipe in half.