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Overhead bowl of apple cabbage slaw
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Apple Cabbage Slaw Recipe

A crisp red cabbage, apple and carrot slaw with maple Dijon cider dressing.
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Prep Time 20 minutes
Chilling 15 minutes
Total Time 35 minutes
Servings: 6 side servings
Calories: 105
Ingredients Equipment Method Video Notes

Ingredients
  

  • 400 g red cabbage trimmed and thinly shredded
  • 300 g crisp apples cored weight, skin on; about 2 medium
  • 100 g carrot peeled and coarsely grated
  • 2 tablespoons olive oil 27 g
  • 2 tablespoons apple cider vinegar 30 g
  • 1 tablespoon pure maple syrup 20 g
  • 2 teaspoons Dijon mustard 10 g
  • 0.25 teaspoon fine salt 1.5 g
  • 0.25 teaspoon black pepper 0.6 g

Equipment

  • 1 Large mixing bowl
  • 1 Sharp knife and cutting board
  • 1 Box grater
  • 1 Whisk

Method
 

  1. Wash hands and produce under running water; dry well. Remove damaged cabbage leaves and the tough core. Slice cabbage into fine ribbons and grate carrot.
  2. In a large bowl, whisk olive oil, cider vinegar, maple syrup, Dijon, salt and pepper until combined.
  3. Core the apples and cut into thin matchsticks, keeping the skin. Add immediately to the dressing with cabbage and carrot. Toss thoroughly.
  4. Cover and refrigerate for 15 minutes. Toss again and divide into six side servings. Best the same day; refrigerate leftovers at 40°F or below and use within 2 days. Refrigerate within 2 hours of serving, or 1 hour above 90°F.

Video

Notes

Nutrition is estimated per one-sixth of the recipe and includes all dressing. Check mustard for allergens. Video credit: Recipe Winners demonstrates a shredded apple slaw with red and green cabbage, carrot, onion and coriander; this version uses red cabbage only, omits onion and herbs, and uses maple Dijon cider dressing rather than lime and red wine vinegar.