Tangy Red Cabbage + Green Apple Slaw

  • Prep Time: 5 minutes
  • Total Time: 20 minutes
  • Yield: 8 servings 1x



  • 3 tbsp lime juice (from about 2 small limes)
  • 1 tbsp apple cider vinegar
  • 1 tbsp honey (use maple syrup for vegan) 
  • 1/4 tsp salt
  • 3 tbsp avocado or extra virgin olive oil
  • 1 tbsp mustard
  • 2 tbsp mayo (I used avocado oil mayo; you can also substitute vegan mayo, greek yogurt or coconut yogurt)
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1/2 large head purple cabbage, shredded 
  • 1 green apple, finely sliced into matchsticks 
  • 2 scallions, white and dark green parts thinly sliced
  • 1/4 cup chopped cilantro
  • 1/2 to 1 whole jalapeño chile, seeded and minced, optional


  1. Shred cabbage and green apple. I use a mandolin to shred the cabbage and a mandolin with a matchstick attachment to shred the apple. You can also use a food processor, a box grater or a regular old knife. 
  2. In a large bowl, whisk together lime juice, ACV, honey, salt, oil, mustard, mayo and spices until well-combined. Add shredded cabbage, apple, scallions, cilantro and jalapeño (if using). Toss to combine.
  3. Let sit at least 15 minutes before serving, to allow the flavors to develop and the cabbage to tenderize.