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What to do with half a head of cabbage? I made this Creamy Apple Cole Slaw up last night and it paired really well with mashed potatoes and chicken. If you liked the broccoli apple or broccoli grape salads, you will definitely enjoy this one!
Ingredients for Creamy Apple Cole Slaw:
1/2 head of cabbage, thinly sliced
1/2 medium red onion, thinly sliced
1 apple, chopped
Ingredients for Dressing:
3 Tbsp real Mayonnaise
1 Tbsp sour cream
1/2 tsp sugar
1 tsp lemon juice
pinch of salt
pinch of pepper
How to Make Creamy Apple Cole Slaw:
1. Finely shred cabbage, dice apple and red onion and place them in the mixing bowl. Vidalia Chop Wizard made dicing much faster.
2. Mix together all ingredients for dressing, and mix in the salad.
Enjoy 🙂
Creamy Apple Cole Slaw
Ingredients
Servings: 4
- 1/2 head of cabbage, thinly sliced
- 1/2 medium red onion, thinly sliced
- 1 apple, chopped
- 3 Tbsp real Mayonnaise
- 1 Tbsp sour cream
- 1/2 tsp sugar
- 1 tsp lemon juice
- pinch salt
- pinch of pepper
Instructions
- Finely shred cabbage, dice apple and red onion and place them in the mixing bowl.
- Mix together all ingredients for dressing, and mix in the salad.
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
im terrible at making grilled chicken. Grilled chicken breast I should say. Should the chicken be thin or thick or in the middle.. how long do I cook it on a grill pan.. I have a glass oven top so its hard to figure out the heat.. I also have an induction top. thank you
Hi Catherine. For chicken to cook evenly, it should be evenly cut. The thicker it is, the longer it takes to cook. I have cooked this on medium to high heat but you’ll need to experiment with your stovetop to get the best results. A good quality pan is also key, as well as checking the internal temperature so it doesn’t get undercooked or overcooked. Here is a link to some of our best chicken breast recipes. I would recommend finding a few of our recipes with a video so you can see our process. I also offer great tips in my recipe notes if you read through the blog post. I hope this helps and best of luck!
Hey Natasha,
Is it ok to make coleslaw the day before? I found mixed opinions online
It’s best eaten and served the same day. Sometimes cabbage can get a slight bitterness to it if made a day ahead.
Hey Natasha I can’t seem to find your broccoli apple salad recipie, I’d it not on the site?
Hi Lina. Is this the one you were looking for?
Have you made this salad with vinegar before? I’m trying to figure out the right measurements with the following ingredients: vinegar, olive oil, salt, sugar, and lemon juice… Let me know if your mom ever made it like that. Thanks 🙂
I’ve made a salad similar with those ingredients, but it had cabbage, cucumber and green onion. I always did it “to taste” and never really wrote down exact measurements, but that would be a good salad to post. Sorry, I’m not much help, but I can’t give you exact ingredients unless I measure it all out and test it myself.
I love cabbage and apple salad! It’s a true autumn classic. I usually skip the onions, grate the apples rather than chopping them, and dress the salad with lemon juice or vinegar and vegetable oil. Cabbage and apples are such a great combination, both raw (as in this salad) and cooked (as in red cabbage braised with apples – one of my new favorite cold-weather dishes). And have you tried adding chopped or grated apples to sauerkraut (kvashennaya kapusta)? Yum!
Hi Irina, you just gave me some great ideas. Thank you! Do you have the red cabbage braised with apples on your site?
Hi Natasha,
I am so glad that some of my suggestions for combining cabbage and apples appealed to you! And no, I don’t have the braised red cabbage and apples recipe on my site. I first got the idea to make this dish after reading this post on Orangette: http://orangette.blogspot.com/2005/01/outline-of-theory-of-cabbage.html although I modified it quite a bit. I don’t use onions and I slice the apples thinly rather than grating them. Sometimes I use celery seeds instead of caraway seeds; other times I don’t use any spices at all. I do add salt, sugar, and rice wine vinegar (Molly’s recipe calls for salt, honey, and apple cider vinegar). Also, I don’t cook the cabbage for as long as she does – I like it when it is still somewhat firm to the bite, not completely soft. Whichever way you make this dish – including inventing your own modification – I am sure you will love it!
Thank you Irina, I will have to give it a try. I’m always happy to learn new recipes.