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Red-Cabbage-and-Apple- Slaw

Red Cabbage and Apple Slaw Recipe

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Prep Time 15 minutes
Total Time 15 minutes
Course Dinner, Lunch, Salad, Side Dish
Cuisine American
Servings 4 people
Calories 120 kcal

Equipment

  • 1 Large mixing bowl
  • 1 Sharp knife or mandoline
  • 1 Cutting Board
  • 1 Small whisk or fork
  • 1 Measuring spoons
  • 1 Vegetable grater or food processor (optional)

Ingredients
  

  • 3 cups Shredded red cabbage
  • 1 Large Apple julienned (Fuji, Gala, or Honeycrisp work well)
  • 1 Medium Carrot shredded
  • 2 tbsp Fresh Lemon Juice or apple cider vinegar
  • 1 tsp Olive Oil
  • 1 tsp Honey or Maple syrup
  • 1/2 tsp Dijon Mustard optional for extra tang
  • Pinch of salt and black pepper to taste
  • 1 tbsp chopped parsley optional garnish
  • 2 tbsp Optional: toasted sunflower seeds or pumpkin seeds for crunch

Instructions
 

  • Thinly slice the red cabbage using a sharp knife or mandoline.
  • Julienne the apple into thin matchstick slices (leave the skin on for extra fiber).
  • Shred the carrot using a grater or food processor.
  • Mix the slaw:
  • Add the cabbage, apple, and carrot to a large mixing bowl. Toss gently to combine.
  • Make the dressing:
  • In a small bowl, whisk together the lemon juice (or apple cider vinegar), olive oil, honey or maple syrup, Dijon mustard (if using), salt, and pepper.
  • Combine:
  • Pour the dressing over the slaw mixture. Use tongs or clean hands to toss until everything is well coated.
  • Let it rest:
  • Allow the slaw to sit for 10–15 minutes at room temperature (or refrigerate) so the flavors can meld.
  • Serve and enjoy:
  • Sprinkle with chopped parsley and optional seeds before serving.

Notes

Nutrition (Per Serving - Approximate)
Calories: 120 (1 cup serving)
Protein: 1g
Carbohydrates: 17g
Fiber: 4g
Sugar: 10g (natural from apples and cabbage)
Fat: 6g
Saturated Fat: 1g
Cholesterol: 0mg
Sodium: 90mg