Market Apple Slaw with Herbs

American market slaws shine when peak produce meets a bright herb mix. This version pairs crisp Fuji or Pink Lady apples with shredded cabbage, fennel, and a shower of mint, dill, and cilantro for a shareable lunch bowl.

Serves 6 · 25 min prep

Estimate for one serving

• 195 cal
• 6g protein
• 26g carbs
• 9g fat
• 3g fiber

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Ingredients

• 3 medium crisp apples (Fuji or Pink Lady)
• 1/2 small head green cabbage
• 1/4 small head red cabbage
• 1 small fennel bulb
• 2 medium carrots
• 1/3 cup fresh mint leaves
• 1/4 cup fresh dill
• 1/4 cup fresh cilantro
• 3 scallions
• 2 tbsp toasted sesame seeds
• 1/4 cup sunflower seeds
• 1/2 cup plain Greek yogurt
• 2 tbsp mayonnaise
• 2 tbsp apple cider vinegar
• 1 tbsp honey
• 1 tsp Dijon mustard
• 1/2 tsp celery seed
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tsp lemon zest

Instructions

1. 1Shred the green and red cabbage into thin ribbons with a sharp knife or mandoline and place in a very large bowl.
2. 2Core the apples and cut them into thin matchsticks; toss immediately with a splash of the cider vinegar to keep them crisp and pink.
3. 3Trim the fennel, remove the tough core, and slice it paper-thin; grate the carrots on the large holes of a box grater.
4. 4Thinly slice the scallions on a bias and roughly chop the mint, dill, and cilantro, reserving a few pretty herb leaves for garnish.
5. 5In a separate bowl, whisk the Greek yogurt, mayonnaise, remaining vinegar, honey, Dijon, celery seed, salt, pepper, and lemon zest until smooth and pourable.
6. 6Add the apples, fennel, carrots, scallions, and most of the chopped herbs to the cabbage.
7. 7Pour the dressing over the vegetables and toss thoroughly so every strand is coated and the colors stay bright.
8. 8Fold in the sunflower seeds and most of the sesame seeds, then let the slaw rest 10 minutes so the cabbage softens slightly while staying crunchy.
9. 9Taste and adjust seasoning with a pinch more salt or a squeeze of lemon if it needs lift.
10. 10Pile onto a platter or into a wide serving bowl, finish with the reserved herbs and remaining sesame seeds, and serve family-style with tongs for easy scooping.