Tender-crisp shredded cabbage and apples tossed warm with a bright vinegar-mustard dressing; balances rich slow-cooked meats.
Do not peel the apples; the skin adds texture and holds the matchsticks together during warming. Toss apples with lemon juice immediately after cutting to prevent oxidation and browning.
Warm the slaw just before serving—it should remain tender-crisp, not wilted. Do not overcook. Make the dressing while the cabbage and apples are being prepped to save time.
Ingredients
Scale
Measurement units
- 1 head green cabbage
- 2 medium Granny Smith apples (do not peel; toss with lemon juice to prevent browning)
- 1 tbsp lemon juice (fresh)
- 3 tbsp apple cider vinegar
- 1 tbsp whole grain mustard
- 1 tbsp honey
- 3 tbsp extra-virgin olive oil
- kosher salt (to taste)
- black pepper (to taste)
- 1 tsp fresh thyme (optional garnish)
Ingredients
Scale
Measurement units
- 1 head green cabbage
- 2 medium Granny Smith apples (do not peel; toss with lemon juice to prevent browning)
- 1 tbsp lemon juice (fresh)
- 3 tbsp apple cider vinegar
- 1 tbsp whole grain mustard
- 1 tbsp honey
- 3 tbsp extra-virgin olive oil
- kosher salt (to taste)
- black pepper (to taste)
- 1 tsp fresh thyme (optional garnish)
Instructions
Prepare cabbage and apples
Core and thinly shred 1 head green cabbage (1 head) using a knife or mandoline.
Core and cut 2 medium Granny Smith apples (2 medium) into thin matchsticks.
Toss the apple matchsticks with lemon juice (1 tablespoon) to prevent browning.
Equipment: sharp knife or mandoline
Make the dressing
In a small bowl, whisk together apple cider vinegar (3 tablespoon), whole grain mustard (1 tablespoon), and honey (1 tablespoon) until combined.
Whisk in extra-virgin olive oil (3 tablespoon) until emulsified.
Equipment: small bowl
Warm the slaw
Heat a large skillet over medium heat.
Add the shredded cabbage and apple matchsticks to the skillet and stir gently.
Cook, stirring frequently, until the cabbage is tender-crisp and just beginning to wilt, about 3 to 4 minutes.
Pour the dressing over the warm cabbage and apples, and toss gently to coat evenly.
Season with salt and black pepper to taste.
Equipment: large skillet
Finish and serve
Transfer the warm slaw to a serving dish and garnish with fresh thyme leaves if desired.
Serve immediately alongside slow-cooked meats.
Before you cook
Cook notes
- • Do not peel the apples; the skin adds texture and holds the matchsticks together during warming.
- • Toss apples with lemon juice immediately after cutting to prevent oxidation and browning.
- • Warm the slaw just before serving—it should remain tender-crisp, not wilted. Do not overcook.
- • Make the dressing while the cabbage and apples are being prepped to save time.
- • For a spicier version, add ¼ tsp cayenne pepper or a pinch of red pepper flakes to the dressing.
- • This slaw pairs best with pulled pork, brisket, or slow-cooked chicken.
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