Cabbage Carrot Apple Slaw: Crisp, Creamy & Refreshing!

Move over, boring coleslaw! This vibrant Cabbage Carrot Apple Slaw is here to bring a burst of fresh flavor and satisfying crunch to your table. Combining crisp red cabbage, sweet shredded carrots, and juicy Fuji apples with a light, tangy, and perfectly creamy dressing, it’s a side dish that truly stands out.

Forget heavy, overly sweet slaws. This recipe strikes the perfect balance between crunchy vegetables, sweet fruit, and a zesty dressing made lighter with Greek yogurt or light sour cream. It’s incredibly easy to whip up and pairs wonderfully with almost any main course.

Whether you need a refreshing side for grilled meats, a topping for sandwiches, or just a healthy and delicious way to eat your veggies, this slaw is your answer. Let’s get chopping!

Why You’ll Love This Cabbage Carrot Apple Slaw

There are so many reasons this simple salad will become a favorite:

• Incredibly Fresh & Flavorful: The combination of crisp cabbage, sweet carrots, and tart-sweet apple is naturally delicious.
• Wonderful Texture: You get satisfying crunch from the cabbage and carrots, plus juicy bursts from the apple, all tied together with a smooth, creamy dressing.
• Quick & Easy to Make: Just chop, shred, whisk, and mix! It comes together in about 20-25 minutes.
• Healthy & Light: Packed with veggies and fruit, and uses light mayo and Greek yogurt/sour cream for a healthier twist on traditional slaw.
• Versatile Side Dish: This Cabbage Carrot Apple Slaw complements everything from grilled chicken and fish to pulled pork sandwiches and tacos.
• Beautiful Color: The vibrant red cabbage, orange carrots, and pale apple make it visually appealing on any plate.

Ingredients You’ll Need

Here’s what you need to create this refreshing slaw. Specific amounts are in the recipe card below.

For the Slaw Base:

• Red Cabbage: Provides beautiful color, great crunch, and earthy flavor. A small to medium head works well. Green cabbage can be substituted if preferred.
• Carrots: Add sweetness, vibrant color, and more crunch. Medium carrots, freshly shredded, are best.
• Fuji Apple: Chosen for its delightful crispness and balanced sweet-tart flavor that doesn’t brown *too* quickly. Peel and chop it. (See tips for preventing browning).

For the Creamy Tangy Dressing:

• Light Mayonnaise: Forms the creamy base. Use your favorite light or regular mayo.
• Light Sour Cream or Plain Greek Yogurt: Adds tanginess and creaminess while keeping it lighter. Greek yogurt also adds a protein boost. Choose plain, unsweetened yogurt.
• Honey or Monk Fruit Sweetener: Provides just the right amount of sweetness to balance the vinegar and lemon. Adjust to your preference.
• Olive Oil (Optional): A tablespoon adds a little richness and helps meld the flavors, but can be omitted for an even lighter dressing.
• Apple Cider Vinegar: Adds essential tang and complements the apple flavor beautifully.
• Lemon Juice: Brightens up the dressing and helps keep the apples from browning too quickly. Freshly squeezed is best.
• Salt & Black Pepper: Crucial for enhancing all the flavors. Adjust to taste.

Helpful Kitchen Tools

Making this slaw is simple. You’ll likely need:

• A Large Mixing Bowl
• A Sharp Knife & Cutting Board
• A Vegetable Peeler
• A Box Grater or Food Processor (with shredding disk) for carrots
• A Smaller Bowl (for dressing)
• A Whisk
• Measuring Cups & Spoons
• A Spatula or Large Spoon (for mixing)

How to Make Cabbage Carrot Apple Slaw: Step-by-Step

Let’s put together this delicious and easy slaw!

1. Prepare the Vegetables and Apple

1. Prep the Cabbage: Wash the head of red cabbage. Remove any tough outer leaves. Cut the cabbage into quarters, remove the hard core, and then slice the quarters thinly crosswise. You want fine shreds. Place the sliced cabbage in your large mixing bowl. Aim for about 5-7 cups.
2. Prep the Carrots: Wash and peel the carrots. Shred them using the large holes of a box grater or the shredding disk of a food processor. Add the shredded carrots (about 2 cups) to the bowl with the cabbage.
3. Prep the Apple: Wash, peel, and core the Fuji apple. Chop it into small, bite-sized pieces (around 1/4 to 1/2 inch). To help prevent browning, you can toss the chopped apple with a little extra lemon juice before adding it to the bowl, or simply add it right away.

2. Whisk Together the Dressing

1. In the separate, smaller bowl, combine the light mayonnaise, light sour cream or Greek yogurt, honey or monk fruit sweetener, optional olive oil, apple cider vinegar, lemon juice, salt, and black pepper.
2. Whisk vigorously until the dressing is smooth, creamy, and well combined. Taste and adjust seasonings if necessary – maybe a pinch more salt, pepper, or a touch more sweetness?

3. Combine and Mix

1. Pour the prepared dressing over the cabbage, carrot, and apple mixture in the large bowl.
2. Using a large spoon or spatula, gently fold and toss everything together until the vegetables and apple are evenly coated with the creamy dressing. Make sure to scrape the bottom of the bowl to incorporate everything.

4. Serve or Chill

1. You can serve the Cabbage Carrot Apple Slaw immediately for the freshest crunch.
2. Alternatively, for best flavor development, cover the bowl and refrigerate the slaw for at least 30 minutes (or up to a few hours) before serving. This allows the flavors to meld beautifully.
3. Give it a quick stir before serving. Enjoy!

Tips for Slaw Success

• Use Fresh Ingredients: Crisp cabbage, firm carrots, and a crunchy apple make all the difference in texture.
• Thin Slicing: Slice the cabbage as thinly as possible for the best eating experience.
• Prevent Browning: While Fuji apples are less prone to browning, tossing the chopped apple pieces with the lemon juice intended for the dressing (or a tiny bit extra) before mixing can help keep them looking fresh, especially if making ahead.
• Adjust Sweetness: Taste the dressing before adding it. If you prefer a sweeter or less sweet slaw, adjust the honey or monk fruit accordingly.
• Chill Out: While tasty immediately, letting the slaw chill for at least 30 minutes allows the vegetables to soften slightly and the flavors to meld together perfectly.
• Don’t Overdress: Start with the recommended amount of dressing. You can always add a touch more if needed, but you can’t take it away!

Tasty Variations

Feel free to customize this versatile Cabbage Carrot Apple Slaw:

• Add Dried Fruit: Mix in 1/4 to 1/3 cup of dried cranberries (as suggested in notes), raisins, or chopped dried cherries for extra sweetness and chewiness.
• Include Nuts or Seeds: Toasted pecans, walnuts, sunflower seeds, or pumpkin seeds add a lovely nutty crunch. Add just before serving to keep them crisp.
• More Veggies: Thinly sliced celery, green onions, or even some finely chopped broccoli florets can be added.
• Different Cabbage: Swap red cabbage for green cabbage or use a mix of both. Napa cabbage also works for a softer texture.
• Apple Varieties: Honeycrisp, Gala, or Pink Lady apples are also great choices if Fuji isn’t available.

Serving Suggestions

This slaw is incredibly versatile! Serve it alongside:

• Grilled Chicken, Steak, Salmon, or Pork Chops (as mentioned)
• Pulled Pork or BBQ Ribs
• Burgers and Hot Dogs
• As a topping for Tacos (especially fish or pork tacos)
• Inside Sandwiches or Wraps for added crunch
• As part of a picnic or potluck spread

Storage Instructions

Store leftover Cabbage Carrot Apple Slaw in an airtight container in the refrigerator. It’s best enjoyed within 1-2 days. Note that the cabbage will release moisture over time, making the slaw slightly more watery and less crunchy, but it will still be flavorful.

Frequently Asked Questions (FAQ)

Q1: Can I make this Cabbage Carrot Apple Slaw ahead of time?
A: Yes! You can make it a few hours ahead. Chilling actually improves the flavor. If making more than 4-6 hours ahead, consider storing the chopped veggies/apple separately from the dressing and combining them an hour or so before serving for maximum crunch.

Q2: How do I keep the apples from browning?
A: Tossing the freshly chopped apple pieces with a tablespoon or two of lemon juice is the most effective way. Incorporating them into the dressing quickly also helps. Using crisp apples like Fuji or Honeycrisp also slows the browning process compared to softer varieties.

Q3: Can I use green cabbage instead of red?
A: Absolutely! Green cabbage works perfectly well in this recipe. The slaw just won’t have the vibrant purple color. You could also use a mix of both.

Q4: Is this slaw recipe considered healthy?
A: It’s definitely a healthier option compared to many traditional coleslaws! It’s packed with fiber-rich vegetables and fruit. Using light mayonnaise and Greek yogurt/light sour cream significantly reduces the fat and calories compared to full-fat versions. The natural sweetness comes from apples and honey/monk fruit rather than refined sugar.

Your New Favorite Go-To Slaw!

This Cabbage Carrot Apple Slaw is the perfect combination of crunchy, creamy, sweet, and tangy. It’s simple to make, full of fresh ingredients, and adds a bright touch to any meal.

Give it a try and let us know what you think in the comments below. We’re sure it will become a staple in your recipe collection!

Refreshing Cabbage Carrot Apple Slaw

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• Author: Claudia Meisterkoch
• Total Time: 25 minutes
• Diet: Vegetarian

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Description

A crisp, refreshing, and lightly creamy Cabbage Carrot Apple Slaw featuring vibrant red cabbage, sweet carrots, and crunchy Fuji apples tossed in a tangy yogurt or sour cream-based dressing. A perfect healthy side dish!

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Ingredients

Scale 1x2x3x

• 1 small or medium head of red cabbage (approx. 5–7 cups, thinly sliced)
• 1 large Fuji apple, peeled and chopped
• 3–4 medium carrots, peeled and shredded (approx. 2 cups)
• 1/3 cup light mayonnaise
• 1/2 cup light sour cream or plain Greek yogurt
• 2 tablespoons honey or monk fruit sweetener (adjust to taste)
• 1 tablespoon olive oil (optional)
• 1 tablespoon apple cider vinegar
• 2 tablespoons fresh lemon juice (from 1/2 lemon)
• 1/2 to 1 teaspoon salt (to taste)
• 1/2 teaspoon black pepper (to taste)

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Instructions

1. Wash, core, and thinly slice the red cabbage. Peel and shred the carrots. Peel, core, and chop the apple. Combine cabbage, carrots, and apple in a large mixing bowl.
2. In a separate smaller bowl, whisk together the light mayonnaise, light sour cream or Greek yogurt, optional olive oil, lemon juice, honey or monk fruit sweetener, apple cider vinegar, salt, and pepper until smooth.
3. Pour the dressing over the cabbage mixture in the large bowl.
4. Toss gently with a large spoon or spatula until all ingredients are evenly coated.
5. Serve immediately for maximum crunch, or cover and refrigerate for at least 30 minutes for flavors to meld before serving. Stir again before serving.

Notes

• Freshness: Use crisp cabbage, firm carrots, and a crunchy apple variety like Fuji, Honeycrisp, or Gala for best results.
• Prevent Browning: Toss chopped apple with a little lemon juice before adding to the bowl.
• Sweetness: Adjust honey/monk fruit sweetener to your preference. Start with less, you can always add more.
• Add-Ins: Consider adding 1/4 cup dried cranberries, toasted pecans, or sunflower seeds just before serving for extra texture. 

• Prep Time: 25
• Category: Salad, Side Dish, Slaw
• Method: No-Cook
• Cuisine: American