Sides · Vegetarian · Vegan · Dairy-free · Fall

Apple Cabbage Slaw with Maple Dijon Dressing

Name: Apple Cabbage Slaw with Maple Dijon Dressing
Prep time: 15 min
Total time: 25 min
Yield: 6
Ingredients: 400 g shredded coleslaw mix with green cabbage, red cabbage and carrot; 1 cup cored, red-skinned apple cut into thin matchsticks, skin left on; ¼ cup dried cranberries; 2 tbsp sliced almonds; 2 tbsp thinly sliced green onion tops, optional; ¼ cup extra-virgin olive oil; 1 ½ tbsp apple cider vinegar; ½ tbsp fresh lemon juice; 1 tbsp pure maple syrup; 1 ½ tsp Dijon mustard; 1 small garlic clove, finely grated; ¼ tsp fine salt; ⅛ tsp ground black pepper

Crisp apple, cabbage and carrot meet a maple-Dijon vinaigrette, with cranberries and almonds for contrast. Bring this fresh slaw to an autumn meal or tuck some into a sandwich.

Edited by Mara Ellison (fictional editorial persona)

Recipe record published by Tasty Recipes editorial team

Published 2026-09-12

25 min6 servings

Cook without an account. Sign in only to save recipes to your kitchen.

Jump to ingredients Jump to method Ingredient check

Plan, shop & cooking helpers

Manage collections

Shredded green and purple cabbage, carrot and red-skinned apple matchsticks with dried cranberries and sliced almonds in a ceramic bowl

Editorial illustration

Your ingredient check

Set your food preferences to see ingredient flags for this recipe.

Food preferences

Cooking with an intolerance? Choose ingredients to avoid before you explore.

Ingredients at original yield

400 g shredded coleslaw mix with green cabbage, red cabbage and carrot
1 cup cored, red-skinned apple cut into thin matchsticks, skin left on
¼ cup dried cranberries
2 tbsp sliced almonds
2 tbsp thinly sliced green onion tops, optional
¼ cup extra-virgin olive oil
1 ½ tbsp apple cider vinegar
½ tbsp fresh lemon juice
1 tbsp pure maple syrup
1 ½ tsp Dijon mustard
1 small garlic clove, finely grated
¼ tsp fine salt
⅛ tsp ground black pepper

How to make Apple Cabbage Slaw with Maple Dijon Dressing

Timing details

Estimated total: 15 minutes to prepare and toss, plus 10 minutes in the refrigerator. Allow extra preparation time if shredding whole cabbages by hand.

Preparation: 15 min

Chilling Step 4: 10 minutes

01
Wash your hands and use a clean board and knife. Rinse the apple and green onion under running water, then dry. Follow the coleslaw package preparation directions. If shredding whole vegetables, wash and dry them before cutting and weigh out 400 g of the prepared mix.
02
Whisk the vinegar, lemon juice, maple syrup, Dijon, garlic, salt and pepper in the small bowl. Add the olive oil gradually while whisking until the dressing looks evenly blended. Alternatively, shake everything in a tightly closed jar.
03
Core the apple and cut it into thin matchsticks just before mixing; measure 1 cup. Put it in the large bowl with the cabbage-carrot mix and cranberries. Pour over the dressing and toss thoroughly to coat the apple and vegetables.
04
Cover and refrigerate for 10 minutes. The cabbage should soften slightly while keeping its crunch. Toss again to redistribute any dressing at the bottom.
05
Fold in the sliced almonds and optional green onion tops just before serving. Divide into six side portions. Keep the remaining slaw refrigerated until needed.

Recipe questions

Which apples work well in this slaw?

Choose a firm apple such as Honeycrisp or Pink Lady for sweetness, or Granny Smith for a tarter result. Leave the clean skin on for colour. Cut it near serving time and coat it with the dressing promptly; acid can slow browning but does not preserve the slaw indefinitely.

Can I make it ahead?

Prepare the cabbage mix and dressing up to a day ahead and refrigerate in separate covered containers. Cut the apple and combine near serving time, then allow the 10-minute chill. Add almonds at the end so they keep more crunch.

Does it contain mayonnaise or dairy?

No. Olive oil, cider vinegar, lemon, maple syrup and Dijon form the dressing. This version contains almonds and mustard; check packaged ingredients for other allergens. For a version without almonds, omit them or use a suitable seed after checking labels and cross-contact requirements.

How should I store the leftovers?

Refrigerate promptly in a covered container at 4°C (40°F) or colder. For this slaw, use within 2 days for the best texture; the cabbage softens and may tint the apple. Do not freeze, since thawing damages the crisp vegetables.

What can I serve with apple slaw?

Serve beside apple cider chicken or sausage stuffed acorn squash, or tuck into a sandwich or wrap. For a warm vegetable option, try our maple thyme roasted carrots.

Cooking & storage

Use the recipe’s specific storage directions when provided. Read the food storage guide for chilling and reheating food, and the measures guide before changing portions or ingredients.

Reader reviews

☆☆☆☆☆

Be the first to review this recipe.

YOUR KITCHEN JOURNAL

Make it your own.

Private recipe notes

Notes and cooking history sync with your household.

Rate this recipe or add a photo

Make againToo spicyToo expensive

Your rating (1–5)Your total recipe cost estimate, CAD

These are household reports and estimates, not verified public reviews or current store prices.

Step number Add your step photo

Recipe source: Adapted from Deanne Frieders at This Farm Girl Cooks: Apple Cabbage Slaw. Adapted from Deanne Frieders at This Farm Girl Cooks, using approximately half the dressing yield, measured salt and pepper, a smaller garlic quantity and a short chill. Almonds are added at serving time. Contains almonds and mustard.

Additional references: Health Canada food storage guidance · Health Canada: food safety for fruits and vegetables