Red Cabbage and Apple Slaw with Dill

Top down view of red cabbage apple slaw with lemon wedges on pink plate.

This red cabbage apple slaw comes with a sweet and zesty honey dressing and refreshing dill. Easy to make using a handful of ingredients it's healthy, delicious and versatile.

Course Lunch, Salad

Cuisine vegetarian

Prep Time 15

Total Time 15

Servings servings

Calories 137kcal

Author Monika Dabrowski

Equipment

Large mixing bowl

Ingredients

1 pound red cabbage about ½ med. red cabbage
2 eating apples
1 red onion sm./med., thinly sliced
2-2½ tablespoons dill finely chopped
⅔ teaspoon fine sea salt and pepper to taste
3 tablespoons extra virgin olive oil
4 teaspoons cider vinegar
3 teaspoons honey
2 teaspoons Dijon-style mustard

US Customary - Metric

Instructions

Prepare dressing: Whisk together the oil, honey, cider vinegar, mustard and half the dill. Set aside.
Prepare red cabbage: Slice the red cabbage into thin strands (2-3 inches long) using a sharp knife (discard the tough core). Set aside.
Prepare apples: Cut the apples into quarters through the base then cut out the core from each piece. Cut the apples into thick matchstick shapes, drizzle with a little lemon juice and stir.
Assemble: To a large mixing bowl add the red cabbage, apple and sliced onion. Pour over the dressing, add the lemon zest, remaining dill, salt and pepper and combine.
TIP: When combining the ingredients try to give your salad volume by lifting the ingredients (using 2 salad spoons or forks) rather than just stirring them around the bowl.
Serve: Adjust the seasoning if needed and serve with lemon wedges.

Notes

You could either slice the cabbage very thinly, as I have done, or shred it using a box grater.
There is no need to peel the apples.
Tweak the ingredients to your taste - for example add more honey, cider vinegar or dill.
You can prepare this red cabbage slaw with apples up to an hour ahead. Make sure the apples have been thoroughly coated in the lemon juice. Keep covered and refrigerated and add the dressing and seasoning when ready to serve the slaw.
Any leftover slaw can be refrigerated for up to a day (make sure it's covered). It won't be as crunchy as freshly made but it will still taste delicious.
Not suitable for freezing.

Nutrition