This crispy, crunchy red cabbage apple slaw is so simple to make, and it’s healthy, too! Gluten free, vegan, and perfect for a lighter holiday side dish.
Are you doing any Thanksgiving planning yet?
I know if you have any special dietary needs like my family does, you may plan out your whole holiday meal weeks ahead of time. You might even make some of the dishes a couple of times to make sure that the recipes work well.
I understand! It’s a big holiday, and you want everyone to be happy. Recipes like cornbread stuffing, gluten free vegan pumpkin pie, and dairy free mashed potatoes will all make an appearance on my table.
It’s also nice to have some simpler side dishes, too. Some sides that you don’t have to think too hard about. This red cabbage apple slaw is such an easy side dish, and it’s one that you can make ahead of time.
It doesn’t get any easier than this – shred the cabbage and apples in the food processor, shake up the dressing in a jar, and that’s it! A sweet, tangy, crunchy cabbage apple slaw that’s a pretty color as well! This is a delicious and beautiful addition to your holiday table.
How do you cut cabbage for coleslaw?
I like to use my food processor, because it makes things easier, and it makes really fine shreds. But, if you would rather not use the food processor, you can use a really sharp knife. Read more about how to shred cabbage here.
What can I use in place of onions in this recipe?
You can use fresh chives if you wish, or you can even add some shredded carrots for a little more texture and color.
How should I store leftover coleslaw?
You can store leftovers in the refrigerator for up to five days. If you need to make it ahead of time, it’s fine to make it a day or two before your event.
Disclosure: This post contains affiliate links.
Red Cabbage Apple Slaw.
A sweet and tangy red cabbage slaw made with apples and green onions. This gluten free recipe is a delicious side dish for the holidays.
- 1 medium red cabbage
- 3 apples
- 1 bunch green onions chopped
- ⅜ cup apple cider vinegar
- 3 Tablespoons organic canola oil or another neutral oil of your choice
- 2 ½ Tablespoons sugar
- 1 teaspoon salt
Shred the cabbage and apples using a food processor. Transfer to a large bowl.
Place the apple cider vinegar, organic canola oil, sugar, and salt in a jar with a lid. Shake well.
Add the green onions and the dressing to the bowl, and toss well until everything is coated.
Refrigerate at least two hours, or until ready to serve. The flavor will improve the longer it sits.
Store leftover slaw in the refrigerator. It should stay fresh for about 5 days.
You can make this a day ahead of time if you wish.
This post was originally written in November 2015.
I just love this cabbage and apple stew it is amazing!
Thank you. I woke up
Stressed about the holidays with all the allergies and I just don’t have time to keep
making stuff ahead to keep seeing if they work. When you add my family coming and put all my allergies with theirs it’s hard to find a combo dish of anything that works
Such a great flavor combination, we make each time we roast pork.
Sounds like a good combo!
Jessica Levinson (@jlevinsonrd)
So easy! I love the combo of red cabbage and apples. I make a braised red cabbage and apple dish that’s delish, but definitely not as quick to make as this!
Braised cabbage sounds yummy!
I’ll be getting a start on my Thanksgiving cooking today, too, but I hear you on the procrastination! This slaw is so pretty!! I love the combo of sweet and tangy, too!