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5 from 2 votes

Apple Slaw - easy but ohh sooo delicious!

This Apple Slaw recipe came to mind when I had to use up some cabbage that was in the fridge, simple, fast yet so delicious. Crunchy cabbage, tart apples and a creamy dressing perfumed by the dill.
Prep Time10 mins
Total Time10 mins
Course: Salad
Cuisine: Australian
Keyword: Easy
Difficulty: Easy
Diet: Gluten free, nut free, Vegan, Vegetarian,
Servings: 6 as a side
Calories: 131kcal


  • Mandoline / V-Slicer
  • Apple corer


For the slaw...

  • ¼ head red cabbage (medium) (400 grams, approximately 4 cups shredded)
  • ¼ head savoy cabbage (small) (300 grams, approximately 3 cups shredded)
  • 2 medium green apples
  • ½ small bunch dill (¼ cup chopped for slaw +2-3 tbsps for dressing)
  • Sea salt and cracked black pepper

For the dill yoghurt dressing...

  • ½ cup Greek yoghurt (I prefer to use either S&W or Hellman's)
  • ¼ cup whole-egg mayonnaise (I prefer to use either S&W or Hellman's)
  • 2 tbsps lemon juice or apple cider vinegar
  • 2-3 tbsps chopped dill


  • Wash and trim your cabbages, slice thinly with a v-slicer or with a sharp knife.
  • Wash and core the apples, cut them into fine matchsticks, place in a bowl of salted water (1 teaspoon for every 2 cups of water).
  • Wash your dill, shake to remove the water and pat dry. Cut off the stems chop finely.
  • Add all the dill yoghurt dressing ingredients to a small bowl, season and mix to combine.
  • Place all your ingredients in a large mixing bowl, season, add the dressing and massage until well combined.
  • Arrange in a salad bowl, garnish with some apple slices and dill frond. Keep refrigerated until you are ready to serve.


Calories: 131kcal | Carbohydrates: 14g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 88mg | Potassium: 245mg | Fiber: 3g | Sugar: 10g | Vitamin A: 832IU | Vitamin C: 36mg | Calcium: 56mg | Iron: 1mg