Quick Apple Slaw Recipe with Cabbage and Dill
Ingredients
Method
- In a large bowl, whisk together the olive oil, white vinegar, and sea salt until emulsified.
- Add the finely shredded cabbage, apple matchsticks, chopped green onions, and fresh dill to the bowl.
- Toss everything together until well combined and evenly coated with the dressing. Serve immediately, or refrigerate for up to 2 hours to let flavors meld.
Nutrition
Notes
Tried this recipe?
Let us know how it was!What Is Apple Coleslaw?
You know that panic when you realize you need one more side for the July 4th BBQ? Yeah, me too. I’ve been there, standing in my kitchen, staring at a half-empty fridge, wondering what I can throw together that won’t be a total disaster.
That’s where this apple coleslaw comes in. It’s not your grandma’s heavy, mayo-laden coleslaw. This is a crisp, refreshing, no mayo coleslaw that’s more like a bright, tangy salad. It’s got crunch from the cabbage, sweetness from fresh apple, and a punch of flavor from dill and a simple vinaigrette.
Think of it as the lighter, cooler cousin of traditional coleslaw. The one that shows up at the party and everyone asks for the recipe. I promise, it’s that good.
Which Apples Are Best for Slaw?
Let’s talk apples, because not all apples are created equal when it comes to slaw. You want something that stays crisp and doesn’t turn into brown mush the second you chop it.
My absolute favorite? Honeycrisp. It’s sweet, it’s crunchy, and it holds up beautifully against the cabbage. It’s also slow to brown, which is a huge win. Other great options are Fuji, Gala, or Pink Lady. Stay away from mealy varieties like Red Delicious. Trust me on this one.
Here’s the deal with peeling: I say don’t bother. The skin adds color and texture, plus it’s where all the fiber is. If you’re serving this for a fancy dinner, sure, peel them. But for a casual BBQ side dish? Leave the skin on. It looks prettier and saves you time.
Recipe Highlights
I love this recipe for so many reasons, but here are the big ones:
- It’s ready in 10 minutes. No cooking, no heating up the kitchen. Just chop and toss.
- No mayo. This is a healthy coleslaw that’s perfect for hot summer days. No worries about it sitting out at the picnic.
- It’s naturally vegan and gluten-free. Everyone can eat it!
- It’s a make-ahead dream. You can prep the ingredients separately and toss them together right before serving.
- It’s incredibly versatile. Serve it as a side, pile it on pulled pork sandwiches, or eat it straight from the bowl (I won’t judge).
I mean, what’s not to love?
Why This Works
The magic is in the balance. The sweet apple against the tangy white vinegar, the fresh dill cutting through the richness of the olive oil, and the crunch of the cabbage holding it all together. It’s simple, but it’s perfect.
Ingredients and Substitutions
Here’s what you need for this easy apple slaw. And don’t worry, I’ve got swaps for almost everything.
- White cabbage: The star of the show. Green cabbage works too. Red cabbage gives a gorgeous color but is a bit tougher, so let it sit in the dressing a little longer.
- Honeycrisp apple: As I said, this is my pick. But any crisp, sweet apple will do.
- Green onion: Just the green parts for a mild onion flavor. You could use a shallot, finely minced, if that’s what you have.
- Fresh dill: This is non-negotiable for me. It gives the slaw that fresh, summery vibe. If you’re not a dill fan, try fresh parsley or chives.
- Extra-virgin olive oil: A good quality one makes a difference. Sunflower oil or avocado oil work too for a more neutral flavor.
- White vinegar: The tangy backbone. Apple cider vinegar is a great substitute.
- Sea salt: Just a pinch to bring everything to life.
See? Simple stuff. You probably have most of this in your kitchen right now.
How to Make Apple Slaw (Step-by-Step)
Alright, let’s get cooking. Or rather, let’s get chopping. This quick apple slaw comes together in four easy stages.
Stage 1: Make the Dressing
In a large bowl, whisk together the olive oil, white vinegar, and sea salt. I like to do this first so the salt has a chance to dissolve. You’re looking for a nice, emulsified vinaigrette. It should look slightly thicker and glossy.
Stage 2: Prep the Cabbage
Take your half head of white cabbage and shred it as finely as you can. I use a sharp chef’s knife, but a mandoline or even the shredding disc on a food processor works great. You want thin, delicate shreds, not thick chunks. Think coleslaw texture, not stir-fry.
Stage 3: Prep the Apple and Herbs
Cut your apple into thin matchsticks. I leave the skin on, but if you peeled it, that’s fine too. Toss them with a tiny squeeze of lemon juice if you’re worried about browning (I usually just work fast). Then chop your green onions (green parts only) and your fresh dill.
Stage 4: Toss It All Together
Add the shredded cabbage, apple matchsticks, green onions, and fresh dill to the bowl with the dressing. Toss everything together until it’s well combined and every strand of cabbage is coated. That’s it! Serve immediately, or pop it in the fridge for up to 2 hours to let the flavors meld.
Tips for the Best Apple Slaw
After a few soggy disasters and one particularly sad batch where I didn’t peel the apples and they turned into brown mush (okay, I peeled them, but I waited too long), I’ve learned a few things. Here are my best tips for a perfect crunchy apple slaw every time.
- Let it sit. For the best texture, let the slaw sit in the fridge for 30 minutes before serving. The cabbage softens just a touch, and the flavors get friendly. Don’t go longer than 2 hours, or it might get watery.
- Prevent browning. A little lemon juice on the apple matchsticks works wonders. Or, just toss them in the dressing immediately. The vinegar in the dressing helps too.
- Don’t overdress. You want the slaw to be lightly coated, not swimming in dressing. Start with the amount in the recipe, and add more only if it seems dry.
- Shred, don’t chop. If you cut the cabbage into thick chunks, it won’t absorb the dressing as well. Thin shreds are the way to go.
- Make it ahead. I love prepping the dressing and the veggies separately. The dressing can sit in the fridge for up to 4 days. The shredded cabbage and apple (tossed with a little lemon) can be prepped a day in advance. Then just toss and serve!
Delicious Variations to Try
This apple slaw recipe is a fantastic base, but don’t be afraid to make it your own. Here are some of my favorite twists.
- Add crunch: Throw in a handful of sunflower seeds, pumpkin seeds, or chopped almonds.
- Add sweetness: Dried cranberries, raisins, or even a few chopped dates would be amazing.
- Change the herb: Not a dill fan? Use fresh parsley, chives, or even a little mint for a different vibe.
- Make it creamy: If you really want a creamy slaw, swap the vinaigrette for a simple mix of Greek yogurt, a splash of vinegar, and salt. But honestly, I love this apple slaw without mayo version so much more for summer.
- Spice it up: Add a pinch of red pepper flakes or a thinly sliced jalapeรฑo for some heat.
Don’t like raisins? Skip ’em. Want more crunch? Throw in some sunflower seeds. This is your slaw now.
What to Serve with Apple Slaw
This summer coleslaw recipe is the ultimate BBQ side dish. It’s light, bright, and cuts through the richness of grilled meats perfectly.
- Grilled chicken or fish: A perfect pairing. The slaw adds freshness to any protein.
- Burgers and hot dogs: Pile it on top for a crunchy, tangy kick.
- Pulled pork: This is a classic for a reason. The apple slaw for pulled pork is a match made in heaven. The sweetness of the apple and the tang of the vinegar complement the smoky pork perfectly.
- Tacos: Use it as a topping for fish tacos or carnitas.
- On its own: Seriously, I’ve eaten this for lunch as a light, healthy meal. It’s that good.
It also goes great with other sides like baked beans or corn on the cob. It’s the kind of dish that just makes the whole meal feel more complete.
How to Store Leftovers
Let’s be real, leftovers of this slaw are a good problem to have. But here’s how to keep it tasting its best.
Store the slaw in an airtight container in the fridge. It’ll keep for about 1 to 2 days. The cabbage will soften, and the apples might lose a little crunch, but it’s still delicious. I actually think it’s even better the next day after the flavors have melded.
If you want to refresh it, add a tiny splash of vinegar or a squeeze of lemon juice and toss it again. That brings back some of the tangy brightness.
Can you freeze it? Honestly, I wouldn’t. The texture changes too much. The cabbage gets watery, and the apples get mushy. This is a fresh slaw, best enjoyed within a day or two. But hey, if you have a lot left over, try using it as a topping for tacos or mixing it into a grain bowl.
Frequently Asked Questions
I can’t wait for you to make this โ tag me so I can see your slaw! You got this.
Source: Nutritional Information