If you’re looking for an alternative to the typical creamy fat-laden coleslaw, this Oil-Free Cabbage and Apple Slaw will delight you!
The sweetness of the apples is a nice compliment to the tartness of the vinegar. I used a combination of a cilantro balsamic and apple cider vinegar, but you could use either one alone or any other of your favorite kinds of vinegar. I’m in love with California Balsamics vinegar so check them out if you haven’t already done so. (I’ll put a link to their website in the recipe notes.) If you use just straight vinegar and no balsamic, you’ll want to add a little bit of sweetener to cut the sharpness of the acid. Maple syrup works well for this.
Read on for detailed instructions on how I made this and what substitutes you might want to try…Or scroll on down to the recipe box if you don’t have a need for details. But scroll slowly 😁
Gather your ingredients:
I shredded the cabbage and julienned the carrots with my food processor. You could always buy a bag of shredded cabbage and carrots if you are in a hurry, but do try it with fresh when you have the time. Those bags of produce always seem a bit tired.
I have a Cuisnart 13 cup food processor that I LOVE! It has a 3-year warranty, too. If you are looking into a new one, I highly recommend it. Below is the link to buy one on Amazon. I am an Amazon Affiliate and I do get a few pennies if you buy through my link (at no additional cost to you), so please check it out if you’re inclined.
Once you have the cabbage shredded, use the same blade to slice the onions. Then change to the grater attachment or julienne attachment and process the carrots.
Chop the apples into 1/2″-1″ pieces. If using, chop the cilantro to whatever size you like. I like mine to be a rough chop.
Add everything above to a large mixing bowl and set aside while you mix the dressing. I used half balsamic and half apple cider vinegar. Just whisk them together in a little bowl or measuring cup. If you’re not using a balsamic (which is a little sweet) then add in the maple syrup or sweetener of your choice.
Toss the cabbage, carrot and onion mixture so that everything is evenly distributed. Sprinkle with celery seed and/or red pepper, if using. Pour the dressing over all and toss/mix well.
This is best when allowed to sit in the fridge for an hour or so to allow the flavors to bond. (I like saying that instead of “marry”…I mean, why should they get married??)
Toss and serve as a side dish or add to your favorite veggie burger. I had mine on a crabby patty yesterday and it was so tasty!
If you're looking for an alternative to the typical creamy fat-laden coleslaw, this Oil-Free Cabbage and Apple Slaw will delight you!
- 4 cups shredded cabbage (Packed)
- 1/2 cup red onion, sliced
- 1 cup grated or julienned carrots
- 2 cups chopped apple
- 1/4 cup white balsamic (I used California Balsamic Cilantro Herb) Optional! If not using this, read the note below.
- 1/4 cup apple cider vinegar If using only ACV without a balsamic, add the maple syrup or other sweetener.
- 2 tbsp maple syrup Optional! Read the notes above.
- 1/2 tsp celery seeds
- 1//2-1 tsp salt Optional
- pinch red peppers or your favorite form of spicy!
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Shred the cabbage with a slicing blade on the food processor or cut thinly by hand. Using the same blade, slice the onions.
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Grate or julienne cut the carrots.
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Chop the apples into 1/2"-1" pieces.
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If using, chop the cilantro.
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Add all the above to a large mixing bowl.
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in a small measuring cup or bowl, mix the vinegars of your choice. (Read the notes next to the ingredient list for options)
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Mix the cabbage, carrot, and onions and optional cilantro well.
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Sprinkle with the optional celery seeds, red pepper, and salt, if using.
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Pour the vinegar mixture over all and toss well.
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It's best to let this sit for an hour or so in the fridge before serving so the flavors can meld.
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Toss and serve as a side dish or pile it onto your favorite veggie burger or crabby patty.
How much cilantro if not using your flavored balsamic?
I’d say that you would use the same amount of cilantro. The flavored has a hint of cilantro but is mostly a sweet balsamic, so you’ll just want to add a bit of sweetener if you aren’t using another balsamic.
Thanks for asking! I hope you love it!
Can other balsamic vinegars be used instead of white balsamic? I don’t have white balsamic and I’m not sure I’ve seen it in stores. near me.
I think any mild vinegar would work. The white balsamic that I get is a little sweet and thick. I’d suggest a rice wine vinegar or apple cider vinegar with a little sweetening. I suggest maple syrup…just a tad. Let me know how it turns out for you!
I love California Balsamic vinegar. They are the best.
I agree! So many good flavors to choose from!
This is a favorite in our house. I used red cabbage. My husband, who usually doesn’t like dressings on his salad loved it.
Thank you!
That’s great!! Thanks for sharing this comment!