Red Cabbage Slaw with Blue Cheese & Apples

There's something about a crisp, colorful slaw that just belongs on the summer table. Whether you're celebrating the Fourth of July, hosting a backyard barbecue, or bringing a dish to a neighborhood picnic, this Red Cabbage Slaw with Blue Cheese and Apples is a fresh twist on a classic side.

The combination of crunchy red cabbage, sweet, crisp apples, tangy blue cheese, and a simple homemade dressing creates a delicious balance of flavors and textures in every bite.

It's one of those recipes that looks beautiful on the table, comes together in just minutes, and pairs well with everything from grilled chicken and burgers to salmon or veggie burgers.

I also love that red cabbage adds more than just vibrant color. It's naturally rich in antioxidants, vitamin C, and fiber, making this slaw a nourishing addition to your holiday spread. I used Granny Smith apples for its natural tartness and crunch, while the blue cheese adds just the right amount of creamy, savory flavor.
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If you're looking for an easy make-ahead side that's festive, refreshing, and packed with fresh ingredients, this recipe is one you'll want to enjoy all summer long. hope this colorful slaw brings a little extra flavor and joy to your celebration!

Ingredients:

4 cups of shredded red cabbage
1 large green apple, julienned or thinly sliced
1/2 cup crumbled blue cheese
1/3 cup of chopped toasted nuts of your choice (almonds, pecans or walnuts work)
1 small red onion, thinly sliced
2 tablespoons of chopped fresh parsley (optional for garnish)

Apple Cider Vinaigrette:

1/4 cup of apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon of honey or maple syrup
1/3 cup of extra virgin olive oil
salt and pepper to taste​

Directions:

Make the vinaigrette:
In a small bowl or jar, whisk together apple cider vinegar, mustard and honey. Slowly drizzle in olive oil while whisking to emulsify.

Prepare the slaw:
In a large mixing bowl, toss together shredded cabbage, apple slices, and red onion.

Dress the Salad:
Pour the dressing over the cabbage mixture.
Toss well to coat. Let sit for at least 15-20 minutes (or refrigerate up to 2 hours) to let the flavors meld.

Finish and serve:
Just before serving, sprinkle crumbled blue cheese and chopped nuts over the top. Garnish with parsley if desired.
Serve chilled or at room temperature.