Red Cabbage Apple Slaw

I still remember the first time I made this Red Cabbage Apple Slaw. It was a warm August afternoon, and we had a family BBQ in the backyard. I needed something crisp, colorful, and refreshing to balance out the grilled chicken wings. As soon as I combined the crunchy cabbage with the tart Granny Smith apples and tossed in some dried cherries, I knew it was going to be a hit. That day, everyone kept asking for the recipe — and ever since then, it’s become a seasonal favorite in my kitchen.

Why You’ll Love This Recipe
This slaw is far more than just a side dish. It brings together a satisfying crunch with a sweet and tangy flavor that makes it perfect for many occasions. It’s fresh and light, yet deeply flavorful — the kind of dish that adds personality to your table. And the best part? It requires no cooking, just simple chopping and mixing.

Versatile
You can serve it alongside BBQ chicken, grilled beef, baked fish, or even tuck it into tacos. It holds up well in the fridge, which makes it ideal for meal prep or picnics. It also fits right in at potlucks, holiday spreads, or as a refreshing weekday dinner companion.

Budget-Friendly
With basic ingredients like red cabbage, apples, and sunflower seeds, this slaw is kind to your wallet. There’s nothing fancy or hard to find — just wholesome items you probably already have at home or can grab easily at any grocery store. Plus, the yield is generous — 11 servings from a single batch — making it great for feeding a crowd or enjoying over several days.

Ingredients for Red Cabbage Apple Slaw
Here’s what you’ll need to bring this colorful side to life:

• 1 whole head red cabbage, thinly sliced into ¼’’ strips (6–7 cups)

• 2 medium Granny Smith apples, diced into ½’’ pieces (about 2 cups)

• ¾ cup dried cherries

• ½ cup roasted sunflower seeds

• 5 tablespoons fresh lemon juice (from about 2 large lemons)

• 4 tablespoons neutral-flavored oil (canola or grapeseed)

• 4 tablespoons honey

• 2 tablespoons apple cider vinegar

• 1 ½ teaspoon salt

• 1 teaspoon black pepper

Now that you’ve got your ingredients ready, let’s move on to the step-by-step method to bring it all together.

How to Make Red Cabbage Apple Slaw

Making this slaw is just as fun as eating it. I love how simple it is, and yet the end result is so fresh and vibrant. Whether you’re a beginner or an experienced home cook, you’ll find this recipe very approachable.

Step-by-Step Instructions for Making
Start by preparing all your ingredients. First, remove any damaged outer leaves from the red cabbage. Cut the cabbage in half through the core. Then slice each half into quarters and remove the tough white core. Now, using a sharp knife or a mandoline, slice the cabbage into thin strips — about ¼ inch thick. You’ll want about 6 to 7 cups of shredded cabbage.

Next, take your Granny Smith apples. You don’t need to peel them unless you prefer to. Dice them into ½ inch pieces. The tartness of these apples complements the sweetness of the honey and dried cherries perfectly.

Place the shredded cabbage and diced apples into a large mixing bowl. Then add the dried cherries and roasted sunflower seeds. Set that aside while you make the dressing.

Now, let’s prepare the dressing. In a small bowl, whisk together the lemon juice, honey, neutral-flavored oil, apple cider vinegar, salt, and black pepper. Mix until the honey dissolves and the dressing becomes smooth and slightly thickened.

Pour the dressing over the cabbage mixture. Using tongs or clean hands, toss everything together until the cabbage and apples are evenly coated. Take your time here — the more evenly you coat everything, the better the flavors will blend.

Once everything is mixed, cover the bowl with a lid or plastic wrap. Let it sit in the refrigerator for at least 20–30 minutes before serving. This resting time helps the cabbage soften slightly and allows all the flavors to meld.

Before serving, give the slaw a final toss and taste for seasoning. If needed, you can adjust the salt or add a touch more lemon juice for extra brightness.

Quick and Easy
This slaw takes just about 15 minutes to prepare. There’s no cooking required, which makes it perfect for those days when you don’t want to turn on the stove. Plus, the ingredients are mostly pantry staples.

Customizable
This recipe is super flexible. If you don’t have dried cherries, you can use raisins or chopped dried cranberries. Want to add more crunch? Try including chopped walnuts or pumpkin seeds. You can also swap Granny Smith apples with other firm, tart apples like Pink Lady or Braeburn. The dressing can be made sweeter by adding more honey, or tangier with extra lemon juice.

Crowd-Pleasing
Whenever I bring this slaw to a gathering, people always ask for seconds. It’s colorful, tasty, and refreshing — perfect for all ages. Plus, it’s allergy-friendly: gluten-free, dairy-free, and nut-free (unless you choose to add nuts).

Whether you’re serving grilled beef skewers or making chicken ham sandwiches, this slaw pairs beautifully. It brings a burst of flavor and color that makes every plate more exciting.

Another thing I love is how well it stores. You can make it ahead, refrigerate it, and enjoy it the next day. In fact, it might even taste better after a few hours in the fridge as the flavors deepen.

For best results, store the slaw in an airtight container. It stays fresh for up to three days. Just give it a stir before serving again to redistribute the dressing.

In case you’re wondering, the sunflower seeds stay crunchy even after sitting in the dressing. That little detail gives the slaw an extra edge, making every bite fun to chew.

This red cabbage apple slaw is the perfect example of how simple ingredients, when thoughtfully combined, can create something truly satisfying. You’ll keep coming back to it again and again.

FAQs 

Can I make this slaw ahead of time?
Yes, absolutely. This slaw actually tastes even better after resting in the fridge. Just make sure to store it in an airtight container. It stays fresh for up to 3 days. Before serving, give it a good toss.

What can I use instead of dried cherries?
If dried cherries aren’t available, try using dried cranberries or raisins. They all add a sweet, chewy texture that pairs well with the crisp cabbage and tart apples.

Can I use green cabbage instead of red?
Yes, green cabbage works too. However, red cabbage has a slightly bolder flavor and a beautiful color contrast, which makes the dish more visually appealing.

Is there a substitute for honey in the dressing?
Yes, maple syrup or agave syrup can work as sweet alternatives. Both give the dressing a nice balance of sweetness without overpowering the other ingredients.

Can I use olive oil instead of canola or grapeseed oil?
You can, but keep in mind that olive oil has a stronger flavor. If you prefer a very mild taste in the dressing, a neutral oil like canola or grapeseed is better suited.

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