Description

Bright, crunchy, and full of flavor, Cabbage, Apple & Almond Slaw is the perfect side dish for any meal. With fresh green and red cabbage, sweet apples, nutty toasted almonds, and a tangy honey-Dijon dressing, this vibrant slaw is as easy to make as it is delicious. It’s a crowd-pleaser for picnics, potlucks, or weeknight dinners.

Ingredients

Scale

For the Slaw:

4 cups green cabbage, finely shredded
2 cups red cabbage, finely shredded
2 medium apples, thinly sliced (about 2 cups)
1/2 cup slivered almonds, toasted
1/4 cup green onions, thinly sliced

For the Dressing:

1/3 cup mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
1/2 teaspoon salt
1/4 teaspoon black pepper

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Instructions

1. Prepare the Ingredients

Shred the green and red cabbage finely using a sharp knife, mandoline slicer, or food processor.
Slice the apples thinly into matchsticks or small wedges.
Toast the slivered almonds in a dry skillet over medium heat until golden and fragrant.
Thinly slice the green onions.

2. Make the Dressing

In a small bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, honey, salt, and black pepper. Taste and adjust the seasoning to your preference.

3. Assemble the Slaw

In a large mixing bowl, combine the shredded green cabbage, red cabbage, sliced apples, toasted almonds, and green onions.
Pour the dressing over the slaw and toss everything together until evenly coated.

4. Serve and Enjoy

Transfer the slaw to a serving dish and garnish with extra almonds or apple slices for a decorative touch.
Serve immediately for maximum crunch, or refrigerate for up to 2 hours to let the flavors meld.

Notes

For the best texture, serve the slaw fresh or within a few hours of preparation.
To prevent the apples from browning, toss them in a little lemon juice before adding them to the slaw.
Make the slaw vegan by substituting mayonnaise with a plant-based version and honey with maple syrup.
Store leftovers in an airtight container in the refrigerator for up to 2 days, though the cabbage may soften over time.

Prep Time: 15 minutes
Category: Salad
Method: No-Cook
Cuisine: American