Tangy Apple-Cabbage Slaw with Blue Cheese

A glass bowl filled with chopped cabbage salad on a blue and white checkered cloth, with wooden salad tongs and stacked white plates in the background.

No ratings yet

Tangy Apple-Cabbage Slaw with Blue Cheese

This crunchy salad combines apples, cabbage, and blue cheese for a winning sweet and savory combination! It is the perfect side for barbecues, potlucks, and picnics!

Prep Time10

Cook Time5

Rest and Refrigeration Time2

Total Time2 15

Course: Salad, Side Dish

Cuisine: American

Keyword: Apples, Blue Cheese, Cabbage, Easy, Make-ahead, Slaw

Servings:

Author: Nicole

Ingredients

1 medium head green cabbage cored and chopped fine
2 teaspoons Kosher salt
2 large Granny Smith apples cored and cut into thin matchsticks and cut again into bite-sized pieces
2 scallions finely chopped
2 tablespoons chopped fresh flat-leaf parsley
6 tablespoons vegetable oil
½ cup cider vinegar
½ cup granulated sugar
1 teaspoon Dijon mustard
¼ teaspoon crushed red pepper flakes optional
2 to 3 ounces blue cheese crumbled

Instructions

Toss the cabbage and salt together in a large colander set over a bowl. Let stand until wilted, about 1 hour. Rinse cabbage under cold water, drain, dry well with paper towels, and transfer to a large bowl. Add the apples, scallions, and parsley and toss to combine.
In a small saucepan over medium heat, bring the oil, vinegar, sugar, mustard, and red pepper flakes (if using) to a boil. Stir the mixture to ensure that the sugar has dissolved. Pour the dressing over the cabbage and toss to coat. Cover with plastic wrap and refrigerate for at least 1 hour or up to 1 day. Just before serving, add the blue cheese and toss to combine. Enjoy!

Nutrition