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.
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
Times are estimates; use the doneness cues in the instructions. Illustrative AI visuals are not evidence of kitchen testing.