Coleslaw Apple Cabbage Salad (Printer-friendly)

Refreshing cabbage and apple salad with a light, creamy dressing offering sweet and tangy flavors.

# What You'll Need:

→ Vegetables & Fruit

01 - 14 oz white cabbage, finely shredded
02 - 1 large carrot, peeled and grated
03 - 1 large sweet-tart apple, cored and grated
04 - 2 spring onions, finely sliced

→ Dressing

05 - 3.5 oz Greek yogurt or light sour cream
06 - 2 tbsp mayonnaise (light or regular)
07 - 2 tsp Dijon mustard
08 - 1 tbsp apple cider vinegar
09 - 1 tsp honey
10 - Salt and freshly ground black pepper, to taste

→ Optional Additions

11 - 2 tbsp chopped fresh parsley
12 - 1 tbsp lemon juice (to prevent apple browning)

# How To Make It:

01 - Place shredded cabbage, grated carrot, grated apple, and spring onions into a large mixing bowl. Optionally, toss apple with lemon juice before adding to prevent browning.
02 - Whisk Greek yogurt, mayonnaise, Dijon mustard, apple cider vinegar, honey, salt, and pepper in a small bowl until smooth.
03 - Pour dressing over salad ingredients and toss thoroughly to ensure even coating.
04 - Taste and adjust seasoning as needed, then fold in chopped parsley if using.
05 - Refrigerate for at least 15 minutes to allow flavors to meld. Serve chilled.

# Expert Tips:

01 -
  • The apple brings a natural sweetness that makes you forget you're eating vegetables, and the creamy dressing feels lighter than traditional mayo-heavy versions.
  • It comes together in 20 minutes flat, so you can have a restaurant-quality side dish ready before your grill even heats up.
  • One batch feeds four people and actually tastes better the next day, which never happens with regular coleslaw.
02 -
  • Don't shred your apple until the absolute last moment, and use that lemon juice if you're not serving immediately—no one wants brown apple in their salad, and it changes the flavor too.
  • The dressing will seem thin when you first whisk it, but it thickens up and coats everything beautifully once it sits for those 15 minutes.
03 -
  • Use a box grater or mandoline for the cabbage and carrot—it takes three minutes instead of twenty, and the pieces are uniform so everything coats evenly.
  • Don't skip the 15-minute rest; this is when the magic happens and flavors actually become friends instead of just sitting next to each other.
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