This isn't your church-picnic mayonnaise coleslaw. Bright, crunchy shredded cabbage, matchsticks of fresh Honeycrisp apple and peppery radish, and a tangy sweet-and-sour cider vinegar dressing — every bite has snap. It's what you want next to grilled sausages, pulled pork sandwiches, fish tacos, or a Thanksgiving turkey. And unlike creamy slaw, it actually gets better after a day in the fridge.
You need an apple that stays crisp against the shredded cabbage. Honeycrisp is our go-to — the matchsticks stay firm for days. Cortland is another great pick because it barely browns, so the slaw stays pretty on the second day too. Order fresh from our orchard by clicking here.
Ingredients (serves 6)
Slaw
- 5 cups shredded cabbage (red, green, or a mix for color)
- 1 Honeycrisp apple, cut into matchsticks
- 3/4 cup radish, cut into matchsticks (about 4–5 radishes)
- 2 tablespoons white onion, very finely diced
- Optional: 1 medium carrot, matchsticked, for color
- Optional: 2 tablespoons fresh parsley or dill, chopped
Sweet-and-Sour Dressing
- 1/4 cup granulated sugar (or 3 tablespoons Farm Fresh Honey)
- 1/4 cup apple cider vinegar
- 1 1/2 tablespoons water
- 1 1/2 tablespoons neutral oil (avocado, grapeseed, or light olive)
- 1/8 teaspoon celery seed
- Pinch of powdered mustard
- Salt and freshly ground black pepper, to taste
Directions
- In a large bowl, combine the shredded cabbage, apple matchsticks, radish, onion, and any optional add-ins.
- In a small saucepan, gently warm the sugar, vinegar, and water over low heat, stirring until the sugar dissolves (about 2 minutes). Remove from heat.
- Whisk in the oil, celery seed, powdered mustard, salt, and pepper.
- Pour the warm dressing over the slaw and toss thoroughly.
- Cover and refrigerate at least 1 hour, or overnight for the best flavor.
- Toss again before serving. Taste and adjust salt if needed.
Serving Suggestions
- Alongside grilled sausages or hot dogs at a summer cookout.
- Piled onto pulled-pork sandwiches — the vinegar-y crunch is essential.
- Inside fish tacos for cool, crunchy contrast.
- Next to a Thanksgiving turkey to cut through all that richness.
- On top of a rice bowl with grilled chicken and avocado.
Tips & Variations
- Shred it fine. A mandoline or the shredding disk of a food processor makes quick work of cabbage.
- Sub cider for balsamic for a deeper, more autumnal slaw.
- Add ginger. A teaspoon of freshly grated ginger takes it Asian-inspired — especially good on fish tacos.
- Add nuts or seeds. Toasted sunflower seeds, sliced almonds, or pepitas add nice crunch.
- Storage. Keeps 4–5 days refrigerated, tightly covered.
Made this? Send us a photo — we'll send you a coupon for 20% off your next order. Comment below or email [email protected]. Enjoy!
