Winter Coleslaw with Apple (Printable)

Refreshing winter slaw combining cabbage, apple, and a tangy dressing for a crunchy side.

# Ingredient List:

→ Vegetables

01 - ½ small green cabbage, finely shredded (about 4 cups)
02 - ¼ small red cabbage, finely shredded (about 2 cups)
03 - 2 medium carrots, julienned or grated
04 - 1 small fennel bulb, cored and thinly sliced
05 - 2 scallions, thinly sliced

→ Fruit

06 - 2 crisp apples (e.g., Honeycrisp or Granny Smith), julienned or thinly sliced
07 - Juice of 1 lemon (to toss apples, prevent browning)

→ Dressing

08 - ⅓ cup mayonnaise
09 - 2 tablespoons Greek yogurt
10 - 2 tablespoons apple cider vinegar
11 - 1 tablespoon Dijon mustard
12 - 1 tablespoon honey or maple syrup
13 - Salt and freshly ground black pepper, to taste

→ Garnish

14 - ¼ cup chopped fresh parsley
15 - ¼ cup toasted walnuts or pecans, roughly chopped (optional)

# Steps:

01 - In a large bowl, mix green cabbage, red cabbage, carrots, fennel, and scallions until evenly distributed.
02 - Toss the apple slices with lemon juice in a separate bowl to prevent browning, then incorporate them into the vegetable mixture.
03 - Whisk together mayonnaise, Greek yogurt, apple cider vinegar, Dijon mustard, honey or maple syrup, salt, and pepper in a small bowl until smooth.
04 - Pour the dressing over the combined ingredients and toss thoroughly to ensure even coating.
05 - Sprinkle chopped parsley and toasted nuts over the mixture, if desired.
06 - Refrigerate for at least 30 minutes before serving to enhance flavor and maintain crispness.

# Expert Advice:

01 -
  • It brings actual freshness to winter meals without relying on sad, out-of-season tomatoes or wilted greens.
  • The fennel adds a subtle licorice note that makes people ask what the secret ingredient is.
  • It gets better as it sits, so you can make it hours ahead and let the flavors marry while you handle everything else.
  • Every bite has texture—crisp cabbage, snappy apple, creamy dressing—so it never feels like boring filler.
02 -
  • If you dress the slaw too far in advance (like the night before), it can get watery—30 minutes to 2 hours ahead is the sweet spot.
  • Shred your cabbage as thin as you can manage; thick chunks won't absorb the dressing and the texture suffers.
  • Taste the apples before you buy them—mealy apples will ruin the whole thing, and you won't know until it's too late.
03 -
  • Toast your nuts in a dry skillet over medium heat, shaking constantly—they go from perfect to burnt in about ten seconds.
  • If your fennel has fronds attached, chop them up and use them as part of the garnish instead of parsley.
  • Let the slaw come to room temperature for about 10 minutes before serving; the flavors open up and it tastes less sharp.

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