Bright Spiralized Apple Cabbage Slaw

Quick Hook

Have you tried my Spiralized Apple and Cabbage Slaw yet? Oh my gosh, it blew my mind the first time.

The salad balances tart apple ribbons with tangy apple cider vinaigrette and crisp cabbage.

This is a bright, crunchy dish. Think Spiralized Apple ribbons meeting classic Cabbage Slaw . It tastes sweet, tangy, and herb fresh.

Brief Overview

This recipe is a modern take on old-school coleslaw. It borrows from No-Cook Coleslaw traditions and veggie forward trends.

Difficulty is easy. Prep: 20 minutes active and Total: 35– 50 minutes . No stove cooking required.

Yield makes four side dish portions. Serve as a sandwich topper or with grilled chicken.

Main Benefits

A medium apple gives about 4 grams of fiber. That’s a real nutrition win. This slaw brings fiber, vitamin C, and healthy fats from olive oil.

It’s perfect for picnics, light lunches, and summer BBQs. Use it on pulled pork sandwiches or with fish tacos.

What makes this special is the texture. Veggie Noodles and spiralized apple ribbons give a prettier plate. The Crunchy Apple Slaw vibe keeps every bite lively.

Flavor options I love

If you want a sweeter note, try a Poppy Seed Dressing. For sharper punch, switch to Honey Dijon Dressing. My go-to is a bright Apple Cider Vinaigrette with lemon and Dijon.

I once brought this to a potluck. Everyone asked for the recipe. Honestly, I felt like a kitchen rockstar.

Final note before ingredients

Toast those nuts lightly. Toasted Nuts for Slaw add epic crunch and aroma. Don’t skip the quick rest in the fridge; flavors marry and textures soften just enough.

Ready to grab your spiralizer? Next up are the exact ingredients and tools. I’ll walk you through the steps after that.

Ingredients & Equipment

This section covers everything you need. It’s for my Bright Spiralized Apple & Cabbage Slaw. I call it my go-to crunchy side.

Spiralized Apple and Cabbage Slaw shines with thin ribbons. Crunch is everything.

Main Ingredients

For the slaw:

• 2 medium apples (about 12 oz / 350 g ), spiralized. Best: Honeycrisp , Fuji , or Pink Lady . Look for firm fruit without bruises.
• 4 cups (packed) green cabbage (about 10 12 oz / 300 350 g ), thinly shredded. Choose crisp, dense heads.
• 1 cup (packed) red cabbage (about 2.5 oz / 70 80 g ), thinly shredded.
• 1 small shallot or 1/4 small red onion (about 1 oz / 30 40 g ), thinly sliced.
• 1/4 cup fresh herbs (10 15 g), mint, cilantro, or parsley, chopped. Optional.
• 1/3 cup toasted nuts or seeds (35 45 g). Pecans, walnuts, almonds, or pumpkin seeds.

For the dressing:

• 3 tbsp extra virgin olive oil ( 45 ml ). Use fruity, cold pressed oil.
• 2 tbsp apple cider vinegar ( 30 ml ).
• 1 tbsp fresh lemon juice ( 15 ml ).
• 1 tbsp honey or maple syrup ( 15 ml ).
• 1 tsp Dijon mustard ( 5 ml ).
• 1/2 tsp fine sea salt ( 2.5 g ) and 1/4 tsp black pepper .
• Pinch of cayenne or 1/4 tsp celery seed , optional.

Seasoning Notes

Essential combos: Dijon + apple cider vinegar + honey. Add lemon for brightness. Celery seed gives nostalgic coleslaw notes. For poppy style vibes, swap honey for a light poppy seed dressing twist.

Want richer taste? Stir in 1 2 tbsp Greek yogurt . No Dijon? Use 1 tsp whole grain mustard . No honey? Use 1 tbsp maple syrup .

Equipment Needed

Essential tools only:

• Spiralizer (handheld or countertop). Alternative: mandoline julienne blade.
• Large mixing bowl.
• Small jar or bowl for dressing.
• Cutting board and chef’s knife.
• Skillet for toasting nuts (optional).
• Salad spinner or clean towel.

I once spilled a bowl of spiralized apples. Lesson learned: anchor the spiralizer. Also, toss apples briefly with a splash of lemon to prevent browning.

Quote I love: Crunch is everything. Let this Crunchy Apple Slaw sit 15 30 minutes for flavors to marry.

It’s perfect as a sandwich topper or light side.

Cooking Method

Prep Steps Get your mise en place ready. Core and choose crisp apples. I like Honeycrisp for sweetness and snap.

Wash and dry cabbage well. Thinly shred green and red cabbage. Slice shallot and chop herbs. Measure dressing ingredients into a jar.

Keep a small bowl for toasted nuts. Fun hook: I always say Crunch is everything. It makes this slaw sing.

Time saving tips Spiralize both apples back-to-back. Do the shredding next. Toast nuts while you mix the dressing. Pack tools near the bowl. This saves lots of back and-forth.

Safety reminders Use the spiralizer guard. Use a cut-resistant glove with the mandoline. Never rush slices. These tools are sharp.

step-by-step Process

1. Spiralize apples into long ribbons. Place ribbons in a big bowl.
2. Add shredded cabbage and sliced shallot. Toss gently to combine.
3. Toast nuts in a dry skillet over medium heat. Toast for 3– 4 minutes until fragrant.
4. Whisk dressing in a jar. Combine oil, apple cider vinegar, lemon, honey, and Dijon.
5. Pour most dressing over slaw. Reserve some for later.
6. Toss gently and chill for 15– 30 minutes or serve immediately.

Visual cues for doneness Apple ribbons should stay intact. Cabbage must be tender crisp after resting. Dressing looks glossy and emulsified. Nuts should smell toasty, not burnt.

Critical temperatures Toast nuts at medium heat only. No cooking for the slaw. Total active prep is 20 minutes . Total time including rest is 35– 50 minutes .

Pro Tips Toss spiralized apples with a splash of lemon to prevent browning. Use most dressing, then adjust later. Toasted nuts add big flavor.

Common mistake: overdressing makes soggy slaw. Fix by dressing just before serving.

make-ahead options Make dressing and toast nuts a day ahead. Assemble slaw up to 2 hours before serving. Keep nuts and herbs separate until you serve.

I love serving this as a Bright Spiralized Apple & Cabbage Slaw. It pairs with grilled meat or a simple sandwich.

Try it with a poppy seed dressing or apple cider vinaigrette. Honestly, it’s my go-to for crunchy apple slaw days.

Recipe Notes quick intro

Fun fact: Americans eat about 10 pounds of apples yearly. I’m guilty of that. This bright summer side is my go-to.

The Spiralized Apple and Cabbage Slaw makes salads feel playful. Spiralized fruit gives the look of Spiralized Apple ribbons. It reads fancy, but it’s easy.

Serving Suggestions

Plate it tall for drama. Pile the slaw on a shallow bowl. Add a sprinkle of Toasted Nuts for Slaw on top. The crunch wakes up every bite.

Use it as a sandwich topper. It’s perfect on pulled pork or fish tacos. Turn it into a light lunch by adding grilled chicken.

For dressings, try a simple Apple Cider Vinaigrette . Or go creamy with a Honey Dijon Dressing. You can even make a sweet poppy twist with a Poppy Seed Dressing.

Veggie lovers will call it a salad of Veggie Noodles and cabbage.

Pair with a crisp Sauvignon Blanc or a dry hard cider. For non-alcoholic, sparkling water with lemon is lovely.

Storage Tips

Refrigerate in an airtight container. It keeps for 2 3 days. If you like it crunchy, eat sooner. Cabbage softens with time.

Freezing is not recommended. Apples and cabbage turn mushy. Don’t freeze this No-Cook Coleslaw.

To serve after chilling, let it sit 10 minutes at room temp. Toss gently before plating. If it lost brightness, squeeze a little lemon.

Variations

Make it vegan by swapping honey for maple syrup. Use sunflower seeds if nuts aren’t allowed. That keeps the crunch.

Seasonal swaps are fun. Add roasted butternut and dried cranberries for fall. In spring, mix in thin radishes and fresh peas.

You can even make a creamy variant with a few tablespoons of Greek yogurt.

Nutrition Basics

Per serving, expect about 240 calories. It’s moderate in healthy fats. The slaw is high in fiber and vitamin C. Apples add antioxidants. Nuts supply omega fats and extra protein.

Key benefit: it’s filling without feeling heavy. Great for warm days and lighter meals.

I made this for a picnic once and people fought over the leftovers. Honestly, it’s that good. Try it, tweak it, and have fun with the flavors. You’ve got this.