This bright, crisp apple and cabbage slaw combines sweet, tart and crunchy textures for a versatile side dish that complements weeknight dinners and potlucks alike. It comes together quickly—under 20 minutes—and is an excellent way to add color and crunch to any meal. Use a spiralizer for easy apple “zoodles,” or cut apples into thin strips by hand. The poppy seed dressing gives the slaw a slightly sweet, tangy finish that pairs well with grilled meats, sandwiches, or as a light salad on its own.
Apple Cabbage Slaw
This slaw is super refreshing and takes less than 20 minutes to prepare. If you have a vegetable spiralizer it will speed up the process: spiralized apples are fast to make and look attractive in a bowl. If you don’t own a spiralizer, simply core and cut the apples into thin matchstick strips. The texture and flavor remain the same—crisp apple and shredded cabbage tossed in a zesty poppy seed dressing.
Other spiralizer-friendly ideas include spiralized beets or carrots tossed with citrus and herbs, roasted spiralized vegetables in a gratin, or using spiralized vegetables as a pasta substitute. The spiralizer is a great tool to vary textures and present vegetables in a fun way.
You don’t need a spiralizer to make this slaw, but if you have one it makes the job faster and cleaner: cores and seeds are easier to avoid and you get long, attractive spirals. I used a thick blade to make apple noodles, but any blade that creates slightly thicker strands works well. If the spiralizer stops turning, check for seeds or a tough core piece trapped in the blade.
Tips on how to spiralize an apple
To spiralize an apple, remove the stem and press the apple onto the spiralizer supports, placing the thicker end against the grippers for a secure hold. Spiralize with the larger noodle blade for more substantial apple strands. If you prefer shorter pieces, trim the spirals with scissors into 6–8 inch lengths. Toss the apple with the dressing promptly to slow browning; a splash of lemon juice mixed into the dressing will also help maintain color.
The poppy seed dressing in this recipe is straightforward and balances the sweetness of the apple with bright acidity. It keeps well refrigerated and can be made ahead. Toss the slaw just before serving for the best texture, or let it sit briefly in the fridge if you prefer the cabbage slightly softened.
More spiralizer recipe ideas you might enjoy
- Quick spiralized zucchini and grape tomato pasta (light summer option)
- Shrimp zoodles with Parmesan (simple seafood and veggie meal)
- Noodle-less sausage and butternut squash lasagna (low-carb comfort food)
- Kung Pao chicken zoodles (a spicy stir-fry with spiralized vegetables)
- Spiralized summer roll bowls with hoisin peanut sauce (fresh, customizable bowls)
Recipe: Spiralized Apple and Cabbage Slaw
Yield:
5 servings — Serving size: about 1 cup
Total time:
20 mins
Ingredients
- 2 cups shredded green cabbage
- 2 cups shredded red cabbage
- 1 Granny Smith apple, stem removed (spiralized or cut into thin strips)
- 2 tbsp olive oil
- 2 tbsp golden balsamic vinegar (or your preferred mild balsamic)
- 1 tsp poppy seeds
- 1 tsp honey
- 1/4 tsp Kosher salt
- Freshly ground black pepper, to taste
Instructions
- Make the dressing: In a medium bowl, whisk together the olive oil, balsamic vinegar, poppy seeds, honey, salt and pepper until well combined.
- Prepare the apple: Spiralize the apple using a larger noodle blade. If you do not have a spiralizer, core and cut the apple into thin matchsticks. If spiralized, trim the apple spirals into 6–8 inch pieces with scissors.
- Combine: In a large bowl, combine the shredded green and red cabbage with the apple pieces.
- Toss with dressing: Pour the dressing over the slaw and toss gently to coat everything evenly.
- Serve or store: Serve immediately for maximum crunch, or cover and refrigerate for up to a day. The slaw can be prepared a few hours ahead; toss again before serving.
Variations and substitutions
- Swap the Granny Smith apple for Honeycrisp or Fuji for a sweeter slaw, or use a mix of apple varieties for complexity.
- Add shredded carrots, sliced fennel, or thinly sliced red onion to increase color and flavor.
- For extra protein, fold in toasted nuts (almonds, walnuts) or seeds (pumpkin, sunflower).
- Use apple cider vinegar in place of balsamic for a sharper dressing, or add a teaspoon of Dijon mustard for a tangy lift.
Serving suggestions
This slaw pairs beautifully with grilled chicken, pork chops, fish tacos, or pulled meats. It also brightens heavier dishes as a refreshing side and makes a colorful potluck contribution. Serve it chilled or at room temperature, depending on preference.
Storage
Store leftovers in an airtight container in the refrigerator for up to 24 hours. Cabbage holds its texture well, but if you prefer crisp apples, toss the dressing with only a portion of the slaw and add more just before serving.
Nutrition (per 1 cup)
Calories: 98 kcal • Carbohydrates: 12 g • Protein: 1 g • Fat: 6 g • Fiber: 3 g • Sodium: 75 mg • Sugar: 7 g
Did you make this recipe?
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