Cabbage Apple Slaw Without Mayo
Cabbage apple slaw without mayo pairs crisp cabbage and apple matchsticks with a light apple-cider vinaigrette. There is no creamy dressing, tahini or cooked grain to prepare, so it works as a quick side for chicken, fish or bean dishes.
Ingredients and substitutions
Choose a firm apple that holds its shape. Honeycrisp gives a sweeter balance; Granny Smith makes the slaw more tart. Keeping the peel adds color and avoids an unnecessary preparation step. Green cabbage has a mild flavor and makes the pale apple easy to see. Red cabbage can replace half the green cabbage, but it will tint the dressing and apple over time. A teaspoon of Dijon helps the oil and vinegar come together; check the mustard label if you avoid a particular ingredient. Maple syrup rounds out the acidity but should not make the dressing taste like dessert.
How to make cabbage apple slaw without mayo
1. Prepare
Whisk the vinegar, oil, mustard, maple syrup, salt and pepper in a large bowl until combined. Set out the dressing before cutting the apple.
2. Build the base
Remove the cabbage core and slice the leaves as thinly as practical. Grate the carrot. Cut the washed apple into small matchsticks, discarding its core but keeping the peel.
3. Cook or combine
Immediately toss the apple in the dressing, then add cabbage and carrot. Toss thoroughly so the dressing reaches the bottom of the bowl.
4. Finish and serve
Serve right away for maximum crunch, or refrigerate for 15–20 minutes for a softer slaw. Toss again before serving and taste for seasoning.
Practical tips and troubleshooting
Prepare the vinaigrette first so freshly cut apple can be coated promptly. The acid slows visible browning, though it is not a promise that the apple stays unchanged indefinitely. Thin cabbage shreds are more pleasant than broad leathery strips. A mandoline is optional, not necessary; use its guard if you choose one. This recipe does not salt and drain the cabbage in advance, which keeps the preparation short but means some liquid collects after storage. Lift the slaw out with a slotted spoon if needed instead of adding more dressing to an already wet bowl.
Frequently asked questions
Can I make it a day ahead?
For the best crunch, shred the cabbage and carrot and refrigerate separately from the dressing. Cut and dress the apple near serving time. Fully mixed slaw is still usable the next day but will be softer and may release liquid.
Can I leave out the mustard?
Yes, but the dressing separates more readily. Whisk vigorously immediately before tossing and consider a little extra black pepper rather than adding more salt.
How long does it keep?
Refrigerate promptly in a covered container and use within 2 days for best texture. Do not freeze the dressed slaw; the cabbage and apple lose their fresh crunch when thawed.
More recipes to try
Pair with air fryer chicken thighs or tuna patties. For another crisp side, see cucumber tomato salad.
For another recipe to plan for the week, see small batch pear crisp.
Printable recipe
Cabbage Apple Slaw Without Mayo
Equipment
- 1 Large bowl, knife and whisk
Ingredients
- 4 cups finely shredded green cabbage about 280 g
- 1 firm apple Honeycrisp or Granny Smith; cut into matchsticks
- 1 medium carrot coarsely grated
- 2 tbsp apple cider vinegar
- 2 tbsp olive oil
- 1 tsp Dijon mustard
- 2 tsp maple syrup
- 1/4 tsp fine salt
- 1/4 tsp black pepper
Instructions
- Whisk the vinegar, oil, mustard, maple syrup, salt and pepper in a large bowl until combined. Set out the dressing before cutting the apple.
- Remove the cabbage core and slice the leaves as thinly as practical. Grate the carrot. Cut the washed apple into small matchsticks, discarding its core but keeping the peel.
- Immediately toss the apple in the dressing, then add cabbage and carrot. Toss thoroughly so the dressing reaches the bottom of the bowl.
- Serve right away for maximum crunch, or refrigerate for 15–20 minutes for a softer slaw. Toss again before serving and taste for seasoning.
Notes
About the illustrations
The finished-dish image and preparation guide are AI-generated illustrations. They show the intended ingredients and stages, not photographs from a kitchen test. Appliance performance, ingredient moisture and pan size can change the final result. Use the written measurements and doneness cues rather than an image to judge readiness.
