In this Apple Cabbage Slaw with Creamy Poppy Seed Dressing fresh cabbage, carrots and apples work well together in this super delicious side dish.


Apple. Cabbage. Slaw. With a yummy poppy seed dressing that is totally to die for! It’s creamy, crunchy and healthy! Well maybe except for the cup of mayo, but that’s neither here nor there. It’s a dang good slaw and you will love how the apple adds a delicious sweet twist to it! My oldest and I showed no shame as we helped ourselves to seconds… and thirds and I’m sure you will too!

To Make This Apple Cabbage Slaw You Will Need:

  • green cabbage
  • carrots
  • Fuji or honeycrisp apples
  • green onions, trimmed and sliced thin
  • chopped fresh parsley
  • juice of half a lemon
  • mayo
  • apple cider vinegar
  • honey
  • poppyseeds
  • kosher salt
  • ground black pepper

To Make This Poppyseed Dressing:

In a small bowl add 1 cup mayo.

Then pour in 1/4 cup apple cider vinegar.

And 1/4 cup honey.

Season with kosher salt and fresh cracked black pepper. For me it was 1-1/4 teaspoon kosher salt and 1 teaspoon black pepper.

Lastly add in 3 tablespoons poppy seeds.

Give it a whisk until all the ingredients are incorporated. Make sure to scrape the bottom for any honey that could be stuck to the bottom. Cover with some plastic wrap and set in the fridge to chill.

Remove any tough outer leaves on your small head of green cabbage.

Slice in half and remove the core.

Quarter the halves and then slice very thinly. Or, you could quarter, remove the core then slice thin… what-evs!

Toss the shredded cabbage into the largest bowl you have.

Now you can move on to the apples.

Next, quarter 2 apples, remove the core and discard.

Then slice thin.

And then slice into thin strips to julienne the apple.

Next, squeeze in the juice of half a lemon. This will keep the apples from turning brown.

Then peel and slice 3 medium carrots.

Then cut the carrots into matchsticks also. I obviously need to take my time because these aren’t so perfect.

Then wash and trim 5 or so green onions.

Have you ever dipped the trimmed end into some kosher salt and ate them? So so SO good!

Next, slice those babies thin.

Then Roughly chop some parsley, about 2 tablespoons or so.

Next, toss them on top of the cabbage.

Next, pour the poppyseed dressing over the top. There is something about a good poppy seed dressing!

Tempting, I know.

Next, give it a toss.

Lastly, chill until ready to serve. This slaw totally rocks. Crisp, sweet and refreshing! Apples add a delicious twist to this coleslaw… I promise you’ll love it!

Enjoy! And if you give this Apple Cabbage Slaw recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

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4.25 from 8 ratings
Yield: 8 servings

Apple Cabbage Slaw with Creamy Poppy Seed Dressing

A fresh and flavorful slaw filled with cabbage, carrots and apples!



  • 1 medium cabbage
  • 3 medium carrots, peeled and julienned
  • 2 Fuji apples, or McIntosh apples cored and julienned
  • 5 green onions, trimmed and sliced thin
  • 2 tablespoon chopped fresh parsley
  • 1/2 lemon, juiced


  • 1 cup mayo
  • 1/4 cup apple cider vinegar
  • 1/4 cup honey
  • 3 tablespoons poppyseeds
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper



  • Place all of the dressing ingredients into a small bowl, whisk until combined.
  • Taste and adjust seasonings if needed then chill until ready to use.


  • Quarter and core one medium head of cabbage. Slice thinly and add to a large bowl.
  • Add, {squeezed with lemon juice to keep apples from turning brown}, carrots, green onion and parsley to the bowl as well.
  • Pour over poppy seed dressing and toss to coat. Refrigerate for 45 minutes to one hour before serving.


*For more of a tangy dressing reduce the honey by half.
Serving: 1g, Calories: 307kcal, Carbohydrates: 26g, Protein: 3g, Fat: 23g, Saturated Fat: 3g, Polyunsaturated Fat: 14g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 12mg, Sodium: 654mg, Potassium: 387mg, Fiber: 6g, Sugar: 19g, Vitamin A: 4136IU, Vitamin C: 49mg, Calcium: 116mg, Iron: 1mg