Winter Coleslaw with Apple

I was standing in front of my fridge on a gray February afternoon, staring at half a cabbage and two lonely apples, when this slaw came together by accident. The crunch of that first bite—sweet, tangy, bright—cut right through the winter heaviness I'd been feeling all week. I made it again the next day on purpose, this time for a potluck, and watched it disappear before the main course even hit the table. Sometimes the best recipes aren't planned; they're just what happens when you trust what's in season.

The first time I brought this to a holiday dinner, my aunt—who usually skips salads entirely—went back for seconds and asked if I'd brought the recipe. I hadn't written anything down yet, so I had to reconstruct it from memory while she stood there with her phone out. Now she makes it every Thanksgiving, and texts me a photo of the bowl every single year. It's become her thing, but I don't mind—that's how you know a recipe works.

Ingredients

• Green cabbage: The backbone of the slaw; shred it fine so it softens just enough in the dressing without losing its bite.
• Red cabbage: Adds color and a slightly earthier flavor, plus it turns the whole bowl a beautiful purple-pink if you let it sit overnight.
• Carrots: Julienne them if you have the patience, or just use a box grater—either way, they add sweetness and snap.
• Fennel bulb: Slice it thin and don't skip this; it's what makes the slaw feel special instead of ordinary.
• Scallions: A sharp, fresh note that cuts through the richness of the dressing.
• Crisp apples: Honeycrisp or Granny Smith work best—something that won't turn mealy and gives you that clean, sweet crunch.
• Lemon juice: Toss the apples in this immediately or they'll brown and look sad by the time you serve.
• Mayonnaise: The creamy base; I use regular, but you can swap for vegan mayo without any loss.
• Greek yogurt: Lightens the dressing and adds tang—don't skip it or the dressing will feel too heavy.
• Apple cider vinegar: Sharpness that wakes everything up and balances the honey.
• Dijon mustard: A little funk and depth that keeps the dressing from being one-note sweet.
• Honey or maple syrup: Just enough to round out the acidity and bring everything together.
• Salt and black pepper: Taste as you go; cabbage needs more salt than you think.
• Fresh parsley: Brightens the whole bowl and makes it look like you actually tried.
• Toasted walnuts or pecans: Optional, but they add a warm, nutty richness that makes this feel like a real dish, not just a side thought.

Instructions

Prep the vegetables:

In a large bowl, toss together the green cabbage, red cabbage, carrots, fennel, and scallions. Your hands are the best tool here—mix everything so the colors are evenly distributed.

Toss the apples:

In a separate bowl, coat the apple slices with lemon juice, making sure every piece is covered. Add them to the vegetable mixture and toss again.

Make the dressing:

Whisk together mayonnaise, Greek yogurt, apple cider vinegar, Dijon mustard, honey, salt, and pepper until it's completely smooth and creamy. Taste it—if it feels flat, add a pinch more salt or a splash more vinegar.

Dress the slaw:

Pour the dressing over the vegetables and apples, then toss with tongs or your hands until every strand is coated. Don't be shy—really work it in.

Garnish and chill:

Sprinkle with parsley and toasted nuts if you're using them, then cover and refrigerate for at least 30 minutes. The cabbage will soften slightly and the flavors will deepen as it sits.

Save

I made this on a Sunday afternoon while my partner was napping, and when he woke up, the smell of toasted walnuts and vinegar had filled the whole apartment. He shuffled into the kitchen, took a forkful straight from the bowl, and said it tasted like winter should—cold and bright and alive. That's when I knew it wasn't just another slaw; it was the kind of thing you make when you want to feel like yourself again.

Serving Suggestions

This slaw is perfect alongside roast chicken, pulled pork, or any hearty winter braise that needs something fresh to balance it out. I've also piled it onto sandwiches, served it next to grilled sausages, and brought it to potlucks where it held up beautifully on the buffet table for hours. It's one of those sides that works with almost everything, so don't overthink it—just make it and see where it fits.

Storage and Make-Ahead Tips

You can prep all the vegetables and apples up to a day ahead and keep them in separate containers in the fridge, but don't dress the slaw until a few hours before serving. Once dressed, it'll keep for about two days in the fridge, though the cabbage will soften and the apples may lose some crispness. If you're planning to have leftovers, consider holding back some of the dressing and adding it fresh when you serve the second day.

Variations and Swaps

For a vegan version, swap the mayo and yogurt for plant-based alternatives and use maple syrup instead of honey—it works just as well. If you want to make it festive, toss in dried cranberries or pomegranate seeds for pops of sweetness and color. I've also made this with shredded Brussels sprouts in place of some of the cabbage, and it added a nice nutty depth.

• Try adding a handful of raisins or chopped dates if you like a sweeter slaw.
• Swap the walnuts for toasted sunflower seeds if you need a nut-free option.
• A pinch of celery seed in the dressing adds an old-school deli slaw vibe that some people love.

Save

This slaw has gotten me through more gray winter days than I can count, and it never gets old. Make it once, and I promise you'll keep coming back to it whenever you need something that feels alive.