Red Cabbage and Apple Coleslaw with Olive Oil Dressing

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

A vibrant coleslaw combining red cabbage and crisp apples, dressed with a light and fruity olive oil vinaigrette perfect for summer gatherings. This Mediterranean-inspired summer cookout recipe, ready in about 15 minutes, pairs red cabbage, apple, extra virgin olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 cups shredded red cabbage
• 1 large, julienned apple
• 3 tablespoons extra virgin olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

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Instructions

1. Step 1: In a large bowl, combine 4 cups shredded red cabbage and 1 large julienned apple, tossing to mix evenly.
2. Step 2: In a small bowl, whisk together 3 tablespoons extra virgin olive oil, 2 tablespoons apple cider vinegar, 1 tablespoon honey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until emulsified.
3. Step 3: Pour the vinaigrette over the cabbage and apple mixture and toss thoroughly to coat.
4. Step 4: Let the coleslaw rest in the refrigerator for at least 30 minutes before serving to allow flavors to meld and the cabbage to soften slightly.