Best 7 Cabbage And Green Apple Slaw Recipes

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**Cabbage and Green Apple Slaw: A Crunchy, Refreshing Salad for Any Occasion**

This cabbage and green apple slaw is a delightful side dish that's perfect for any occasion. It's made with a combination of crisp cabbage, sweet and tangy green apples, crunchy carrots, and a creamy, tangy dressing. The slaw is light and refreshing, with a nice balance of flavors and textures. It's also incredibly versatile and can be customized to your liking. Whether you're looking for a healthy side dish for your next barbecue or a simple salad to enjoy on a weeknight, this cabbage and green apple slaw is sure to please. This article provides two variations of the recipe: a classic version with a mayonnaise-based dressing and a lighter version with a vinaigrette dressing. Both versions are delicious and easy to make, so you can choose the one that best suits your taste and dietary preferences.

Check out the recipes below so you can choose the best recipe for yourself!

EASY APPLE COLESLAW



Easy Apple Coleslaw image

This is our favorite cole slaw recipe, a yummy combo of fruit and veggies in a sweet dressing.

Provided by Aunt Mamie

Categories     Salad     Fruit Salad Recipes     Apple Salad Recipes

Time 25m

Yield 6

Number Of Ingredients 9

3 cups chopped cabbage
1 unpeeled red apple, cored and chopped
1 unpeeled Granny Smith apple, cored and chopped
1 carrot, grated
½ cup finely chopped red bell pepper
2 green onions, finely chopped
⅓ cup mayonnaise
⅓ cup brown sugar
1 tablespoon lemon juice, or to taste

Steps:

  • In a large bowl, combine cabbage, red apple, green apple, carrot, red bell pepper, and green onions. In a small bowl, mix together mayonnaise, brown sugar, and lemon juice. Pour dressing over salad.

Nutrition Facts : Calories 137.1 calories, Carbohydrate 25.2 g, Cholesterol 3.4 mg, Fat 4.5 g, Fiber 2.3 g, Protein 1 g, SaturatedFat 0.7 g, Sodium 107.6 mg, Sugar 19.5 g

GREEN APPLE, CABBAGE, AND CARAWAY SLAW



Green Apple, Cabbage, and Caraway Slaw image

At my first barbecue competition in Des Moines, Iowa, one of the old-timers who was cruising the grounds in a golf cart stopped to chat and then took me under his wing. We started to talk about food, as one deeply interested professional to another. "I'd love to show you my Walla Walla onions," he said with paternal pride. I'm always glad to taste someone's prize ingredients, and thankful for their sharing. I think my genuine appreciation of his gesture moved him. With the air of a seasoned veteran offering advice to a newcomer, he said, "If you want to win, think apple." I gave his advice some serious thought. Champion barbecuers often inject their creations with apple juice or slather them with apple jelly or both. So, as the saying goes, when in Rome . . . I microplaned some Granny Smith apples and added them to my board dressing, which was a new way of using an ingredient that the judges knew and liked. The technique has become my secret weapon for waking up barbecue flavors. This slaw is slightly acidic and tangy from the green apple. It has massive crunch and little flavor capsules of caraway. I love it with the Smoked Pork Shoulder with Lime Coriander Salt.

Provided by Food Network

Categories     side-dish

Yield Serves 6 to 8

Number Of Ingredients 16

6 cups finely shredded green cabbage
2 red bell peppers, cored, seeded, and thinly sliced
2 tablespoons granulated sugar
1/2 cup mayonnaise
1/4 cup sour cream
1/4 cup white wine vinegar
2 tablespoons finely chopped Spanish onion
1 tablespoon caraway seeds, toasted in a small skillet and finely ground
Sea or kosher salt and freshly ground black pepper
4 Granny Smith apples, halved, cored, and cut into julienne (skin left on)
2 cups small watercress sprigs
2 tablespoons finely chopped shallots
2 tablespoons thinly sliced (on the bias) red chile pepper
2 tablespoons thinly sliced (on the bias) scallions
1/2 cup fresh dill leaves
1/4 cup chopped fresh flat-leaf parsley

Steps:

  • Combine the cabbage and bell peppers in a large bowl and mix well. Toss with the sugar and allow to macerate for 15 minutes.
  • For the dressing, combine all the ingredients in a blender and blend until smooth. Add the apples, watercress, shallots, chile pepper, scallions, dill, and parsley to the cabbage and peppers and mix well. Toss with the dressing to coat and serve.

CABBAGE AND GREEN APPLE SLAW



Cabbage and Green Apple Slaw image

As an alternative to salad, try this fresh and crunchy slaw.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 9

1/2 cup plain yogurt
1 seeded and finely chopped fresh red chile
1 tablespoon cider vinegar
1 tablespoon minced fresh ginger
1 teaspoon toasted black mustard seeds
1 teaspoon coarse salt
1/2 teaspoon toasted cumin seeds
3 cups shredded cabbage
2 Granny Smith apples, cut into matchsticks

Steps:

  • Whisk together yogurt, chile, vinegar, ginger, mustard seeds, salt, and cumin seeds. Stir in cabbage and apples. Refrigerate for 30 minutes.

FARMHOUSE APPLE COLESLAW



Farmhouse Apple Coleslaw image

A friend from church gave me this apple coleslaw recipe that her grandmother handed down to her. The flavors complement each other well, while the fruit creates a refreshing change of pace from the usual coleslaw. -Jan Myers, Atlantic, Iowa

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 12 servings.

Number Of Ingredients 11

4 cups shredded cabbage
1 large apple, chopped
3/4 cup raisins
1/2 cup chopped celery
1/4 cup chopped onion
1/4 cup mayonnaise
2 tablespoons lemon juice
1 tablespoon sugar
1 tablespoon olive oil
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a serving bowl, combine the cabbage, apple, raisins, celery and onion. In a small bowl, combine the remaining ingredients. Pour over cabbage mixture and toss to coat. Cover and refrigerate for at least 30 minutes.

Nutrition Facts : Calories 87 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 131mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

APPLE-CABBAGE SLAW



Apple-Cabbage Slaw image

In the South, cole slaw is a must at big get-togethers. To modernize it, I add my favorite Arkansas Black apples and swap more than half of the usual mayo with yogurt, but it's still that classic Southern slaw that everyone loves.

Provided by Hugh Acheson

Categories     side-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 13

2/3 head cabbage, about 2 cups, sliced and lightly packed
2 large apples, Arkansas Blacks or any firm apple
kosher salt
1/2 cup scallions, finely sliced
1/2 cup celery, minced
1/2 cup low-fat plain yogurt
1/4 cup mayonnaise
1 tablespoon freshly squeezed lime juice
3 tablespoons cider vinegar
1 teaspoon freshly ground cumin seeds
1/4 teaspoon freshly ground black pepper
1/4 cup flat-leaf parsley, chopped
1/4 cup mint leaves, chopped

Steps:

  • For the salad: Cut the cabbage around the core and julienne. Place in a large bowl and set aside. Core and julienne the apples and add them to the cabbage. Sprinkle with a pinch of salt. Add the scallion and celery to the cabbage/apple mixture.
  • For the dressing: Combine the yogurt, mayonnaise, half the lime juice, vinegar, cumin, and pepper in a small bowl. Add the remaining lime juice to the cabbage/apple mixture to prevent the apples from oxidizing. Season the dressing with salt to taste. Pour over the cabbage/apple mixture and set aside. Roughly chop the parsley and mint and add to the slaw. Toss to coat and let rest several minutes for the flavors to macerate. (Slaw can be made and refrigerated up to two hours in advance.)
  • Place slaw in a dish and serve.

GREEN-CABBAGE AND RED-APPLE SLAW WITH BRUSSELS SPROUTS



Green-Cabbage and Red-Apple Slaw with Brussels Sprouts image

A crunchy slaw unites three winter produce stars: green cabbage, brussels sprouts, and citrus.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 13

3 tablespoons cider vinegar
1/2 small green cabbage, very thinly sliced (about 5 cups)
8 brussels sprouts (about 6 ounces), trimmed, halved lengthwise, and thinly sliced
1/2 small red onion, halved lengthwise and thinly sliced crosswise (about 1/2 cup)
1/3 cup fresh orange juice
4 teaspoons fresh lemon juice
1 tablespoon finely chopped fresh dill
1 teaspoon grainy mustard
1 teaspoon poppy seeds
1/2 teaspoon coarse salt
1/8 teaspoon freshly ground pepper
3 tablespoons extra-virgin olive oil
2 small red apples, such as Gala, cut into matchsticks

Steps:

  • Bring 1 1/4 cups water to a boil in a large pot over medium-high heat. Add 2 tablespoons vinegar and the cabbage. Cover, and steam until cabbage has just wilted, about 2 minutes. Using a slotted spoon, transfer cabbage to a colander set over a large bowl. Immediately add brussels sprouts and onion to colander; toss to combine. Let cool 5 minutes.
  • Whisk orange juice, lemon juice, remaining tablespoon vinegar, dill, mustard, poppy seeds, salt, and pepper in a small bowl. Pour in oil in a slow, steady stream, whisking until emulsified.
  • Transfer cabbage mixture to a large bowl. Add vinaigrette and apples, and toss gently to coat. Let stand at room temperature 10 minutes, tossing occasionally. Serve.

Nutrition Facts : Calories 119 g, Fiber 3 g, Protein 2 g, SaturatedFat 1 g, Sodium 122 g

CABBAGE AND APPLE SLAW



Cabbage and Apple Slaw image

Make and share this Cabbage and Apple Slaw recipe from Food.com.

Provided by akgrown

Categories     Apple

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 10

2 cups shredded red cabbage
2 cups shredded green cabbage
1/2 cup mayonnaise
1/4 cup sour cream
2 tablespoons cider vinegar
1/2 teaspoon celery seed
1/2 teaspoon kosher salt
1/8 teaspoon black pepper
1 large fuji apple, unpeeled, cored, quartered and thinly sliced
2 tablespoons fresh flat leaf parsley, finely chopped

Steps:

  • In a large bowl, combine the green and red cabbages; set aside.
  • In a medium bowl, whisk together the mayo, sourcream, vinegar, celery seed, salt, and pepper. Add the apple(the apple should look almost like matchsticks).
  • Pour over the cabbage and toss gently until coated. Cover and chill 1 hour or longer. Sprinkle with parsley to serve.

Tips:

  • Choose the right cabbage: Green cabbage is the most commonly used, but you can also use red cabbage or Napa cabbage. Make sure the cabbage is fresh and crisp.
  • Shred the cabbage thinly: This will help the slaw to be more tender and easier to eat.
  • Use a sharp knife or mandoline to shred the cabbage: This will give you clean, even slices.
  • Add other vegetables and fruits: Shredded carrots, celery, and bell peppers are all great additions to cabbage slaw. You can also add fruits like apples, grapes, or pineapple.
  • Choose a flavorful dressing: Mayonnaise-based dressings are the most popular, but you can also use vinegar-based or oil-based dressings. Be sure to taste the dressing before you add it to the slaw, and adjust the seasonings as needed.
  • Let the slaw chill before serving: This will allow the flavors to meld and the slaw to become more crisp.

Conclusion:

Cabbage and green apple slaw is a refreshing and delicious side dish that is perfect for summer gatherings, potlucks, and picnics. It is also a great way to get your daily dose of vegetables. With its sweet, tangy, and crunchy flavors, this slaw is sure to please everyone at your table.

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