Crunchy Apple Grape Slaw

American picnic tables have long favored crisp cabbage slaws, and this version leans into orchard sweetness. Thin apple matchsticks and juicy red grapes meet shredded chicken in a light yogurt-Dijon dressing for bright, crunchy lunch bowls.

Serves 4 · 20 min prep

Estimate for one serving

• 295 cal
• 26g protein
• 28g carbs
• 10g fat

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Ingredients

• 2 medium crisp apples (Honeycrisp or Gala)
• 1½ cups seedless red grapes
• 4 cups shredded green cabbage
• 1 cup shredded red cabbage
• 2 celery stalks
• ¼ cup chopped fresh parsley
• 2 tbsp chopped fresh mint leaves
• 2 cups cooked shredded chicken breast
• ½ cup plain Greek yogurt
• 2 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1 tsp honey
• 1 tbsp extra-virgin olive oil
• ¾ tsp kosher salt
• ½ tsp black pepper
• 3 tbsp toasted sunflower seeds

Instructions

1. 1Core the apples and cut them into thin matchsticks, leaving the skin on for color and crunch; place them in a large mixing bowl.
2. 2Halve the grapes and add them to the apples so the fruit stays front and center.
3. 3Add the green and red cabbage to the bowl along with thinly sliced celery.
4. 4Scatter the chopped parsley and mint over the vegetables and fruit.
5. 5In a small bowl whisk the Greek yogurt with apple cider vinegar, Dijon, honey, olive oil, salt, and pepper until smooth and pourable.
6. 6Pour the dressing over the slaw mixture and toss thoroughly so every shred is lightly coated.
7. 7Fold in the shredded chicken until evenly distributed for a satisfying high-protein lunch.
8. 8Taste and adjust salt or pepper if needed, then let the slaw rest 5 minutes so the flavors marry.
9. 9Just before serving or packing, sprinkle the toasted sunflower seeds on top for extra crunch.
10. 10Divide into four containers or bowls; the slaw keeps well chilled up to 3 days for meal-prep lunches.
11. 11Serve cold or at cool room temperature with extra herbs if desired.