If you’ve ever pushed coleslaw to the side of your plate like a soggy afterthought, this version is here to redeem it. Fresh cabbage, crunchy apples, and a light, tangy dressing turn this into the main event—not the sad scoop you ignore at the cookout.
Bonus: there’s no mayo, and you don’t need to plan ahead. It comes together in under 15 minutes, and yes, it holds up well in the fridge.
Why You’ll Love It
- 🥬 Crisp, not soggy
- 🍏 Sweet + tangy balance from the apples
- 🧅 Optional red onion kick
- 🫙 No mayo mess—just olive oil, vinegar, and a touch of honey
Ingredients
- ½ head green cabbage, finely shredded
- 1 large apple, julienned (Honeycrisp or Granny Smith are ideal)
- 1 medium carrot, shredded
- 2 tablespoons chopped fresh parsley
- ¼ small red onion, thinly sliced (optional)
For the dressing:
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey or maple syrup
- Salt and black pepper to taste
Instructions
- Shred and chop: Combine cabbage, apple, carrot, parsley, and onion (if using) in a large bowl.
- Mix the dressing: In a separate jar or bowl, whisk together olive oil, vinegar, honey, salt, and pepper.
- Toss and chill: Pour dressing over the slaw and toss to coat evenly. Let sit for 10 minutes for flavors to meld (or refrigerate up to 24 hours before serving).
Tips & Variations
- Add chopped walnuts or sunflower seeds for crunch.
- Swap parsley for cilantro if serving with tacos or BBQ.
- Want it creamy? Stir in 1–2 tablespoons of Greek yogurt.
Serve It With
- Grilled chicken or fish
- Pulled pork sandwiches
- Veggie burgers or tofu wraps
- Or eat it straight from the bowl—no judgment
Final Thought
This is the kind of slaw that actually gets eaten. No weird gloopy texture, no bitter bite—just fresh, crisp flavor with a light dressing that doesn’t overpower. Make it once, and you’ll never go back to the deli tub version again.
