Creamy Cabbage Apple Slaw
Crunchy, tangy, creamy, and just enough heat that it doesn’t taste like a super sweet side dish. This cabbage apple slaw comes in at 137 calories per serving, and the dressing is mostly Greek yogurt with a little zip.
The dressing is easy and packs a lot of flavor. Nonfat Greek yogurt gives it the creamy texture, and 2 tablespoons of avocado mayo keep it rich instead of chalky. Hot honey and apple cider vinegar bring the sweet and tangy, and Dijon and Worcestershire give it a savory backbone. That’s the whole shabang.
This slaw is absolutely amazing piled onto Chipotle Pulled Beef Tacos or tucked into Air Fryer Shrimp Tacos. It’s also great as a plain side dish.
Why you’ll love this recipe
- 137 calories per serving
- Hot honey adds sweetness and heat
- The only cooking is 3 to 4 minutes of toasting almonds
- Perfect for shredded beef and shrimp tacos
Ingredients and Substitutions:
These are the main ingredients and substitutions for this cabbage apple slaw. See the recipe card below for the full ingredient list and instructions.
- Green Cabbage. Grate it on a cheese grater. You get fine, thin shreds that grab the dressing instead of stiff ribbons that the dressing slides off. Bagged coleslaw mix works if you’re short on time, but it’s chunkier and includes carrot, so the texture and macros will shift a little.
- Granny Smith Apple. Tart and crisp, so it holds up against a creamy dressing. Honeycrisp works if you want it a little sweeter. Keep the skin on for color and crunch.
- Nonfat Plain Greek Yogurt. This is the base of the dressing and the reason it stays light. Use plain, not vanilla.
- Avocado Mayo. There for richness. Skip it and the dressing gets tangier and thinner. Use all mayo and the calories climb fast.
- Hot Honey. This is where the heat comes from. No hot honey? Use 2 Tbsp regular honey plus 1 tsp hot sauce.
- Sliced Almonds. Toasted, always. They add crunch and a nutty flavor.
Dietary Modifications
- Gluten-free: Yes, as long as your Worcestershire and Dijon are gluten-free. Check the label; some Worcestershire sauces use malt vinegar.
- Dairy-free: Swap the Greek yogurt for a plain, unsweetened dairy-free Greek-style yogurt. Kite Hill makes a great one. The macros will change, especially protein.
- Nut-free: Leave off the almonds.
Expert Tip!
Grate the cabbage on a cheese grater. It takes a couple extra minutes, but the fine shreds soak up the dressing and give you a creamy slaw instead of a bowl of crunchy leaves with dressing at the bottom. Worth it.
Variations
- Taco-ready: Add chopped cilantro and a squeeze of lime.
- Half purple: Swap half the green cabbage for purple for more color.
- Nut-free crunch: Use toasted pepitas or sunflower seeds instead of almonds.
- Red onion: Use a little thinly sliced red onion in place of scallions.
- Make it a meal: Toss in shredded chicken or pulled beef, and log the protein separately.
Recipe FAQs
This will last about 3 days in the fridge.
Yes. Use 2 Tbsp honey plus 1 tsp hot sauce to get the same kick.
Tacos, first. It’s bomb with Chipotle Pulled Beef Tacos and Air Fryer Shrimp Tacos. It’s also a great side for anything off the grill.
To log this in MyFitnessPal or Macros First, search: Ohsnapmacros – Cabbage Apple Slaw.
Check out our other high protein meals
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Cabbage Apple Slaw
MyFitnessPal & MacrosFirst App Users
You can find this recipe and many others on MyFitnessPal and MacrosFirst by searching: Ohsnapmacros – Cabbage Apple Slaw
Ingredients
Slaw
- 6 cups grated green cabbage
- 1 large crisp Granny Smith apple or Honeycrisp, cut into matchsticks, skin on
- 3 scallions thinly sliced
- 1/3 cup sliced almonds toasted
Dressing
- 2/3 cup nonfat plain Greek yogurt 150g
- 2 Tbsp. avocado mayo 28g
- 3 Tbsp. apple cider vinegar
- 2 Tbsp. hot honey or 2 tbsp honey + 1 tsp hot sauce
- 1 Tbsp. Dijon mustard
- 1 tsp Worcestershire sauce
- 1/2 tsp garlic powder
- 3/4 tsp kosher salt
- Black pepper to taste
Instructions
- Whisk the yogurt, mayo, vinegar, hot honey, Dijon, Worcestershire, garlic powder, salt, and pepper in a large bowl until smooth.
- Add the cabbage, apples, and scallions to the bowl and toss until everything is coated.
- Toast the almonds in a dry skillet over medium heat for 3-4 minutes, shaking often, until they smell nutty. Add them right before serving so they stay crisp.
Notes
- Grate the cabbage on a cheese grater for fine shreds that hold the dressing.
- Add almonds at the last minute.
- Nutritional information is an estimate and will vary with substitutions.
- Add this to Chipotle Pulled Beef Tacos for a flavor explosion.
