Ingredients
Scale
- 1/2 medium head of green cabbage (finely shredded)
- 1 large Gala or Fuji apple (julienned or thinly sliced)
- 1 large carrot (grated)
- 1/4 cup red onion (thinly sliced)
- 1/3 cup mayonnaise (or plain Greek yogurt for a lighter version)
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey or maple syrup
- 1/2 teaspoon celery seed (optional)
- Salt and black pepper to taste
Instructions
- Start by removing the outer leaves of the cabbage. Cut the cabbage in half, remove the core, and shred it finely using a sharp knife or a mandoline. Grate the carrot using a box grater and slice the apple into thin matchsticks. If you want to prevent the apple from browning, toss the slices in a little bit of lemon juice while you prepare the rest of the ingredients.
- In a large mixing bowl, combine the mayonnaise, apple cider vinegar, honey, celery seed, salt, and pepper. Use a whisk or a fork to blend everything until the dressing is completely smooth and creamy. Taste the dressing and adjust the sweetness or acidity to your liking.
- Add the shredded cabbage, carrots, onions, and apple slices into the bowl with the dressing. Use large spoons or tongs to toss the ingredients thoroughly, ensuring every piece of fruit and vegetable is coated in the creamy dressing. For the best flavor, let the slaw sit in the refrigerator for at least 20 minutes before serving. This allows the cabbage to soften slightly and the flavors to meld together.
- Cook Time: 15 minutes