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Platter of sliced red and green cabbage with sliced apples in a vinegar dressing.

Apple Cabbage Salad

This apple cabbage salad is not only vibrant but has the most refreshing, crunchy texture. It's similar to a slaw but with a vinegar-based dressing instead of mayo.
5 from 5 votes
Prep Time: 20 minutes
Chill Time: 30 minutes
Total Time: 50 minutes
Servings: 8 cups
Author: Lindsey Jenkins



  • 3 cups red cabbage, thinly sliced
  • 3 cups green cabbage, thinly sliced
  • 1 medium apple, cut into matchsticks this equals about 2 cups



  • In a small bowl, whisk all the dressing ingredients together until combined. Taste and add more salt if needed, then set aside.
  • In a large bowl, combine the sliced cabbage and apple slices. Pour the dressing over top and toss to combine.
  • Place in the refrigerator for at least 30 minutes to allow the flavors to develop before serving. Store in a tightly sealed container in the refrigerator for up to 4 days.


Side note: it doesn't matter what ingredients you use for the slaw, just make sure the total amount is equal to (roughly) 8 cups.
No apples? - use jicama, fennel, or water chestnut instead.
No white wine vinegar? - other kinds of vinegar that work: apple cider or champagne.
No raw honey? - use maple syrup.
Add-ins - finely chopped curly kale, fresh herbs, toasted nuts or seeds, dukkah.