Ben's kitchen / Apple Carrot Slaw

Apple Carrot Slaw

Name: Apple Carrot Slaw
Prep time: 20 min
Total time: 20 min
Yield: 10 servings
Cuisine: american
Ingredients: 3 large Granny Smith apples, julienned; 0.5 head green cabbage, thinly sliced; 3 large carrots, shaved with a potato peeler and chopped to 1-2 inches; 1/4 small red onion, finely sliced and chopped (optional); 1/3 cup mayonnaise; 2 tablespoons apple cider vinegar; 1 tablespoon honey, plus more to taste; 1/4 teaspoon kosher salt; 1/4 teaspoon black pepper

By Ben · cooked up in Sprig

⏱ 20 min🍽 Serves 10👨‍🍳 mediumamerican

VegetarianPescatarianGluten-Free

Worked out from this recipe's ingredients. If you're cooking for an allergy, always read the full ingredient list.

Green cabbage brings a milder, slightly sweeter backbone than its purple counterpart, letting the shaved carrot ribbons and Granny Smith apples take center stage. The honey-vinegar dressing clings to every ribbon and strip, and the optional slivers of red onion add a sharp, almost floral bite that cuts through the sweetness. After a good chill in the fridge, the whole thing settles into something cohesive — each forkful has crunch, tang, and just enough sweetness to keep you coming back.

Ingredients

Slaw

3 large Granny Smith apples, julienned
0.5 head green cabbage, thinly sliced
3 large carrots, shaved with a potato peeler and chopped to 1-2 inches
1/4 small red onion, finely sliced and chopped (optional)

Dressing

1/3 cup mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon honey, plus more to taste
1/4 teaspoon kosher salt
1/4 teaspoon black pepper

Instructions

Prep

Julienne the Granny Smith apples into thin matchstick-sized strips. Work quickly and toss them immediately with a small squeeze of lemon juice to prevent browning.
Thinly slice the green cabbage using a sharp knife or mandoline, aiming for ribbons no thicker than 1/8 inch so they soften slightly in the dressing without going limp.
Use a potato peeler to shave the carrots into long ribbons, then roughly chop those ribbons into 1 to 2 inch pieces for easy forkfuls.
If using red onion, finely slice a small amount and give it a quick chop. A little goes a long way — keep it minimal so it accents rather than dominates.
Combine the julienned apples, sliced green cabbage, chopped carrot ribbons, and optional red onion in a large mixing bowl and toss together.

Dress and Chill

In a separate bowl, whisk together the mayonnaise, apple cider vinegar, honey, kosher salt, and black pepper until smooth and fully combined. Taste the dressing — add extra honey or a pinch of sugar if you want more sweetness, or a splash more vinegar if it needs brightness.
Pour the dressing over the slaw mixture and toss thoroughly until every piece is evenly coated.
Cover and refrigerate for at least 30 minutes before serving. Give it one final toss just before plating to redistribute the dressing that settles at the bottom.

Chef's tips

When shaving the carrots with a peeler, apply firm, even pressure and work in long strokes from top to bottom — thinner ribbons absorb the dressing better and stay tender without turning mushy after chilling.
If you're including red onion, soak the sliced pieces in cold water for 5 minutes before adding them to the slaw. This takes the raw sharpness down a notch and leaves behind a cleaner, more pleasant bite.
Taste the finished slaw after the chill time, not just the dressing beforehand. The sweetness from the apples and any added honey will read differently once everything has melded together — adjust with a pinch of sugar or a drizzle of honey right before serving if needed.