Apple Cabbage Slaw
Crisp, bright, and refreshing — this slaw tosses shredded cabbage and thinly sliced apple with red onion, bell pepper, and slivered almonds in a simple from-scratch apple cider vinaigrette. Light enough to be a side, substantial enough to be a salad. No bottled dressing required.
- Slaw
- 1 head green cabbage, thinly shredded
- 1 Jonagold or Fuji apple, thinly sliced
- 1 green bell pepper, thinly sliced
- ¼ cup red onion, thinly sliced
- ¼ cup slivered almonds
- 2 tbsp fresh cilantro, chopped
- Apple Cider Vinaigrette
- 3 tbsp apple cider vinegar
- 1 tbsp olive oil
- 1 tsp Dijon mustard
- 1 tsp Splenda or sugar substitute
- ¼ tsp salt
- ¼ tsp black pepper
- Optional
- 1 cup red cabbage, shredded (adds gorgeous color)
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1
Make the vinaigrette
In a small bowl or jar, whisk together the apple cider vinegar, olive oil, Dijon mustard, Splenda, salt, and pepper until well combined and emulsified. Taste and adjust — add a splash more vinegar for extra tang or a pinch more sweetener to balance. Set aside.
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2
Prep the slaw
Thinly shred the cabbage — a mandolin or sharp knife both work well. Thinly slice the apple and bell pepper into matchstick-sized pieces. Thinly slice the red onion. If using red cabbage, shred and add it here.
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3
Toast the almonds
For the best flavor, toast the slivered almonds in a dry skillet over medium heat for 2–3 minutes, stirring frequently, until golden and fragrant. Watch closely — they go from golden to burnt quickly. Let cool before adding to the slaw.
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4
Combine & dress
Add the cabbage, apple, bell pepper, red onion, and cilantro to a large bowl. Drizzle the vinaigrette over the top and toss well to coat everything evenly. Add the toasted almonds and toss once more.
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5
Rest & serve
Let the slaw sit for at least 10 minutes before serving — this allows the cabbage to soften slightly and the flavors to meld. Toss again just before serving. The slaw can be refrigerated for up to 2 days, though the almonds are best added fresh each time.
- Add red cabbage: Swapping half the green cabbage for red makes this slaw visually stunning — the purple and green contrast with the apple is beautiful and it adds a slightly peppery note.
- Apple choice matters: Jonagold and Fuji apples hold their texture well and have the right sweet-tart balance. Granny Smith works great if you want a more tart slaw.
- Toast the almonds: Two minutes in a dry pan transforms slivered almonds from bland to nutty and rich — it's worth the extra step every time.
- Dress just before serving: If making ahead, store the slaw and dressing separately and toss together 10–15 minutes before serving. This keeps the cabbage crisp and prevents a soggy slaw.
- Great pairing: This slaw is a natural alongside grilled chicken, pork tenderloin, or fish tacos in lettuce wraps — the brightness cuts through richer proteins beautifully.