Irresistibly Crunchy Cabbage Apple Walnut Slaw You'll Love

A vibrant Cabbage Apple Walnut Slaw, perfect for winter meals and gatherings, providing a refreshing escape with every bite.

Course Lunch

Cuisine American

Keyword Cabbage Apple Walnut Slaw, crunchy, Healthy, no-cook dish, Salad, winter slaw

Prep Time 15

Chill Time 1

Total Time 1 15

Servings 4 servings

Calories 150kcal

4 cups shredded green cabbage can substitute with red cabbage
2 medium red apple (Fuji or Honeycrisp) can substitute with Granny Smith for tartness
1 cup chopped walnuts can substitute with pecans or almonds
1 medium carrot, grated can substitute with thinly sliced bell peppers

2 tablespoons Dijon mustard yellow mustard can be used for a milder flavor
3 tablespoons apple cider vinegar can be replaced with white wine vinegar or lemon juice
1/2 cup olive oil can substitute with avocado oil
2 tablespoons honey maple syrup makes it vegan-friendly
to taste salt
to taste pepper

Finely shred the green cabbage and grate the carrot. Roughly chop the walnuts to desired sizes.
In a small bowl, whisk together Dijon mustard, apple cider vinegar, olive oil, honey, salt, and pepper until smooth and well combined.
In a large mixing bowl, gently toss together the shredded cabbage, grated carrot, and chopped apple.
Sprinkle the chopped walnuts over the mixture and fold in gently for even distribution.
Pour the dressing over the slaw and toss to ensure even coating.
Refrigerate the slaw for at least one hour before serving.

For added sweetness and color, consider adding dried cranberries. It's best to dress the slaw just before serving to maintain crispness.