Apple Cabbage Slaw with Toasted Nuts

American slaw takes a bright turn when crisp apples meet finely shredded cabbage and a sharp cider-mustard dressing. Toasted nuts and seeds add warm crunch, keeping this lunch bowl light, colorful, and satisfying.

Serves 4 · 20 min prep · 5 min cook

Estimate for one serving

• 245 cal
• 5g protein
• 22g carbs
• 17g fat
• 3g fiber

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Ingredients

• 4 cups thinly shredded green cabbage
• 2 medium, julienned crisp apples (Honeycrisp or Granny Smith)
• 1 large, grated carrot
• 2 ribs, thinly sliced celery
• 3, sliced scallions
• 1/2 cup roughly chopped toasted walnuts or pecans
• 3 tbsp roasted sunflower seeds
• 3 tbsp chopped fresh dill
• 3 tbsp apple cider vinegar
• 3 tbsp extra-virgin olive oil
• 1 1/2 tsp Dijon mustard
• 1 tsp honey
• 1/4 tsp celery seed
• 3/4 tsp salt
• 1/2 tsp black pepper
• 1 tbsp lemon juice

Instructions

1. 1Core the cabbage and slice it into very thin shreds with a sharp knife or mandoline so the slaw stays light and crisp.
2. 2Place the shredded cabbage in a large bowl and toss with salt; let it sit 5 minutes to soften slightly while you prep the rest.
3. 3Julienne the apples into matchsticks, leaving the skin on for color and fiber, then toss them immediately with the lemon juice so they stay bright.
4. 4Add the grated carrot, sliced celery, and scallions to the cabbage bowl.
5. 5In a dry skillet over medium heat, toast the walnuts or pecans until fragrant and a shade darker, 3–4 minutes, shaking the pan often; transfer to a plate to cool.
6. 6Whisk the apple cider vinegar, olive oil, Dijon, honey, celery seed, remaining salt, and pepper in a small jar or bowl until the dressing looks creamy and emulsified.
7. 7Pour the dressing over the cabbage mixture and toss thoroughly with tongs so every strand is lightly coated.
8. 8Fold in the dressed apple matchsticks, chopped dill, cooled toasted nuts, and sunflower seeds.
9. 9Taste and adjust seasoning—add another splash of vinegar if you want more snap or a pinch more salt for balance.
10. 10Let the slaw rest 10 minutes at room temperature so the flavors marry, or chill up to 4 hours for meal-prep lunches.
11. 11Give it one final toss before serving. Pack into containers with a fork for desk-friendly midday meals; it stays crunchy for hours.