Apple Slaw

So I used to think I didn’t like cole slaw. You know, that little tub of mostly white stuff, coated in mayo, that tends to come in a styrofoam cup? Watery, limp cabbage and carrots and very little flavor to speak of. I’ll pass.


This baby weighs almost 5 pounds. Kinda like…a baby…

Well, turns out I love cabbage. It’s versatile and neutral and crunchy. It’s good cooked or raw or fermented. It contains tons of fiber, vitamins, anticarcinogens, antioxidants, even Omega-3’s! It is truly a superfood, yet we all too often overlook it in favor of sexier blueberries and spinach. Well guess what: cabbage is in season now, waaaay cheaper than most produce, and versatile as can be. Don’t overlook this modest crucifer on your next trip to the store!


So ever since I realized I could make my own slaw, I try to create a new one at least once a month. And they don’t taste like, well, nothing. Cue the Asian or Mexican influence. And now that it’s autumn in these parts, I’m gonna add apples to everything. And pumpkin to everything. But this slaw is just apples, so don’t worry. I don’t think the world is ready for pumpkin slaw…or is it?


I went back to the u-pick farm this weekend and got quite the haul: 20 lbs tomatoes, 23 lbs apples, about 15 lbs cabbage, several winter squashes…stay tuned. I am thrilled for fall!


The apples provide a sweet crunch against the neutral cabbage. For the love of all things healthy, don’t peel them. For any recipe. Red onions give it bite, while the yogurt dressing is cool and tangy. I served this simply with some grilled chicken thighs marinated in the same dressing. This would be great on some sausages for a tailgate (if you’re into football or whatever), and you could combine leftover chicken and slaw for a chicken salad-type dish for lunch.

apple slaw

Apple Slaw

Yields about 6 cups of slaw, which will go down quick. Takes about 20 minutes, mostly spend chopping the veg. Less if you use a mandoline or food processor. If you do happen to have some left over, it should keep for several days in the fridge but it will soften and maybe even sour a bit.
  • About 4 cups shredded cabbage
  • 2 medium apples, shredded into matchsticks (about 2 cups)
  • 1/4 cup red onion, shredded
  • 2 tbsp chia seeds
  • 6 oz plain yogurt (I used full-fat Greek; if you use fat-free, add a tbsp olive oil so your body can absorb all the nutrients effectively!)
  • 3 tbsp apple cider vinegar
  • 2 tsp honey
  • salt and pepper
  1. Combine cabbage, apples, onions, and chia seeds in a large bowl. Season with salt and pepper
  2. Mix remaining ingredients and pour over veg. Toss well to combine.


  1. I love coleslaw and love apple in my salad, so this is right up my alley! And hmmm pumpkin slaw- let me know how that goes if you ever try it!

  2. […] some apple or Mexican slaw for a healthy […]

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