Green Apple, Cabbage, and Herb Slaw (No-Lemon Dressing)

Name: Green Apple, Cabbage, and Herb Slaw (No-Lemon Dressing)
Prep time: 15 min
Total time: 25 min
Yield: Serves 4 (as a side)
Cuisine: Modern
Ingredients: 300 g cabbage, very thinly sliced (about 6 packed cups); 150 g green apple, julienned (1 large); 80 g fennel bulb, shaved very thin (optional); 60 g scallions, thinly sliced (about 6); 20 g parsley leaves, chopped; 10 g Thai basil, torn (use more if you’ve got it); 30 g rice vinegar or apple cider vinegar (2 Tbsp); 20 g neutral oil (4 tsp); 15 g honey or maple syrup (2 tsp); 10 g Dijon mustard (2 tsp) (optional); 6 g kosher salt (1 tsp), plus more to taste; 1 g black pepper (1/2 tsp)

Davis Whitehead·25 min·Serves 4 (as a side)

A crisp, bright slaw built for crunch: green apple, cabbage, and lots of herbs. The dressing is sharp-sweet without lemon, so it stays clean and snappy and won’t wilt your greens as fast. Perfect next to rich noodles, burgers, or roasted veg.

Side
Salad
Meal prep
No-cook

25 min total · 15 min prep · 10 min rest

110 kcal · 1g protein · 12g carbs · 6g fat total

Large bowl · Knife or mandoline

Ingredients

Slaw
•300 g cabbage, very thinly sliced (about 6 packed cups)
•150 g green apple, julienned (1 large)
•80 g fennel bulb, shaved very thin (optional)
•60 g scallions, thinly sliced (about 6)
•20 g parsley leaves, chopped
•10 g Thai basil, torn (use more if you’ve got it)
Dressing
•30 g rice vinegar or apple cider vinegar (2 Tbsp)
•20 g neutral oil (4 tsp)
•15 g honey or maple syrup (2 tsp)
•10 g Dijon mustard (2 tsp) (optional)
•6 g kosher salt (1 tsp), plus more to taste
•1 g black pepper (1/2 tsp)

Instructions

In a large bowl, combine cabbage, apple, fennel (if using), scallions, parsley, and Thai basil.

In a small bowl, whisk vinegar, oil, honey/maple, Dijon (if using), salt, and pepper until emulsified.

Pour dressing over the slaw and toss thoroughly for 30 seconds until the cabbage turns slightly glossy.

Taste and adjust: it should be punchy and bright. Add a pinch more salt if it tastes flat.

Let sit 5–10 minutes to lightly soften, then serve.

Tip: For extra crunch, chill the sliced cabbage and apple in ice water 10 minutes, then spin/dry well before dressing.

Notes

Make-ahead: keep dressing separate up to 3 days; dressed slaw is best within 24 hours. Add-ins that work well: shaved celery, grated carrot, or more fennel fronds.

Ingredients

Slaw

•300 g cabbage, very thinly sliced (about 6 packed cups)

•150 g green apple, julienned (1 large)

•80 g fennel bulb, shaved very thin (optional)

•60 g scallions, thinly sliced (about 6)

•20 g parsley leaves, chopped

•10 g Thai basil, torn (use more if you’ve got it)

Dressing

•30 g rice vinegar or apple cider vinegar (2 Tbsp)

•20 g neutral oil (4 tsp)

•15 g honey or maple syrup (2 tsp)

•10 g Dijon mustard (2 tsp) (optional)

•6 g kosher salt (1 tsp), plus more to taste

•1 g black pepper (1/2 tsp)