Description
A simple recipe for a crunchy slaw featuring shredded cabbage and crisp apple with a light vinegar dressing.
Ingredients
Scale
- 4 cups shredded green cabbage
- 1 large Granny Smith apple, cored and thinly sliced or julienned
- 1/2 cup shredded carrot
- 1/4 cup thinly sliced red onion
- 2 tablespoons apple cider vinegar
- 1 tablespoon olive oil
- 1 tablespoon granulated sugar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
Instructions
- Place the shredded cabbage in a large bowl. Sprinkle with 1/2 teaspoon of salt and toss. Let it sit for 10 minutes to draw out some moisture, which helps maintain crispness. Squeeze out any excess liquid gently with your hands.
- In a small bowl, whisk together the apple cider vinegar, olive oil, sugar, Dijon mustard, remaining salt, and pepper until the sugar dissolves. This is your dressing.
- Add the julienned apple, shredded carrot, and red onion to the cabbage.
- Pour the dressing over the vegetables and apple. Toss everything well to coat evenly.
- Stir in the fresh parsley.
- Chill the slaw for at least 30 minutes before serving for the flavors to combine.
Notes
- For extra crunch, add 1/4 cup of toasted sunflower seeds just before serving.
- If you prefer a creamier slaw, substitute the olive oil and vinegar dressing with 1/2 cup of mayonnaise mixed with 1 tablespoon of apple cider vinegar.
- Use a mandoline or sharp knife to cut the apple thinly so it integrates well with the cabbage shreds.
- Prep Time: 15 min
- Cook Time: 0 min
- Category: Side Dish
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 75
- Sugar: 6
- Sodium: 250
- Fat: 3
- Saturated Fat: 0.5
- Unsaturated Fat: 2.5
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 3
- Protein: 1
- Cholesterol: 0