Cabbage Apple Slaw - Chef Abbie Gellman MS, RD, CDN

Cabbage Apple Slaw

Chef Abbie Gellman RD

I love coleslaw and have a ton of different variations that I play around with throughout the year. This vinegar-based Cabbage Apple Slaw can definitely upstage a salad. Full of tart, crisp Granny Smith apples, crunchy red cabbage, and dressed with a zesty red wine vinegar/honey/lime combination, this slaw is fun, delicious, and nutritious. It’s definitely not ordinary and goes well with a variety of dishes, from pulled pork to fish tacos to macaroni and cheese.

How To Make Cabbage Apple Slaw

Start by mixing together your dressing.  Combine oil, vinegar, honey, lime zest, salt, and pepper in a large bowl and whisk.  Next thinly slice your red cabbage and place in the bowl with your dressing.  Dice your apple and celery and add to your bowl.  Finally, thinly slice your scallions and separate the white parts from the green.  Toss the white parts in your bowl and thoroughly mix all of the ingredients together so they are all combined with the dressing.  Top with the green scallions and enjoy my Cabbage Apple Slaw!

Cabbage Nutrition

The star of my Cabbage Apple Slaw is the beautiful purple cabbage.  Cabbage belongs to the Brassica family of vegetables, along with broccoli, kale, and cauliflower.  You can find red, purple, white, and green colored cabbage.  All types of cabbage are high in Vitamins C and K, Potassium, and Fiber.  Just ½ cup of cabbage provides 45% of the RDA for Vitamin C!  Purple cabbage contains large amounts of anthocyanins, which are the water-soluble pigments that give cabbage it’s purple color.  Anthocyanins have antioxidant effects and may have a positive effect on cardiovascular health, cancer prevention, and decreasing inflammation.

About Granny Smith Apples

We use Granny Smith Apples in my Cabbage Apple Slaw.  Granny Smith Apples have a crisp texture and a tart, slightly sweet flavor.  When purchasing apples, look for those with a bright green color, and a smooth, firm skin that is free from bruises.  You can store them in your refrigerator in a plastic bag for three weeks if you don’t want to use right away!  Just remember to rinse them before cutting or eating.

Granny Smith Apples contain both soluble and insoluble fiber which are important for heart and gut health.  The insoluble fiber, which assists digestion, in found in the skin of the apple so don’t peel the skin away!  They are also high in Vitamin C, an antioxidant that contributes to a healthy immune system.

Similar Pages:

Looking for more side salads?  Try my Tomato Corn Salad & Miso Dressing, Instant Pot Vegan Sorghum Succotash, and Roasted Orange Avocado Salad!


“Granny Smith Apple.” Have A Plant, Produce for Better Health Foundation,

“Vegetable of the Month: Red Cabbage.” Harvard Health, Harvard Health Publishing, May 2018,


4 from 2 votes
Print Pin Rate
Course: Side Dish
Keyword: salad, vegan, vegetarian
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 8 servings
Author: Chef Abbie Gellman RD


  • ¼ cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon honey
  • zest of 1 lime
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 1 large red cabbage thinly sliced
  • 2 granny smith apple diced
  • 1 cup celery diced
  • 3 scallions white/light green parts sliced thin


  • Combine oil, vinegar, honey, zest, salt, and pepper in a large bowl and whisk.
  • Add cabbage, apple, celery, and scallion whites to bowl and mix thoroughly. Garnish with scallion greens.



Note: can cut back on oil by half if you prefer a lower oil:acid ratio

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