Looking for a vibrant, refreshing salad that balances tangy, sweet, and savory notes? This sweet-and-sour cabbage slaw with apples and Swiss cheese is a bright, flavor-packed side that’s perfect for weeknights, potlucks, or a light lunch.
This Asian-inspired cabbage and apple salad brings crisp textures, fruity sweetness, and a tangy vinaigrette together with nutty toasted sesame seeds and creamy Swiss cheese. Serve it as a colorful side, a light main with added protein, or bring it to a gathering — it’s easy to make and easy to love.
🥗 What’s to love about this salad
- Easy to make: Simple ingredients and minimal prep.
- Balanced flavors: Sweet apples, tangy dressing, and mild Swiss cheese.
- Nutritious: Fresh vegetables and fruit provide fiber and vitamins.
- Flexible: Easy to adapt for dietary preferences or swaps.
- Versatile: Great as a side, potluck contribution, or light meal.
🛒 Ingredients and notes
For the salad
- Bagged coleslaw mix (14 oz): A convenient shortcut. It usually contains green and red cabbage plus shredded carrots. Remove any large, tough pieces. If you prefer, shred a head of cabbage thinly for a fresher texture.
- Apple (1): Use a crisp variety such as Honeycrisp or Pink Lady for best texture and flavor.
- Swiss cheese (4 oz): Mild and nutty, it complements cabbage and apple without overpowering them.
- Lemon (½): Squeeze over cut apples to prevent browning and keep them bright.
- Raisins or craisins (3 oz): Add chewy sweetness; craisins offer a slightly tarter profile.
- Sesame seeds (2 tbsp): Toasted sesame adds a nutty crunch and Asian flair.
For the dressing
- Vinegar (1 tbsp): Distilled white or rice vinegar both work well.
- Olive oil (4 tbsp): Extra virgin gives a pleasant peppery note.
- Yellow mustard (1 tbsp): Adds body and mild tang; use Dijon if you prefer more zip.
- Salt and pepper: Taste and adjust; freshly ground pepper works best.
🔪 How to make cabbage apple slaw
Step 1 – Toast the sesame and make the vinaigrette
Step 2 – Assemble the salad
- Place the coleslaw mix in a large bowl. Slice or cube the Swiss cheese and cut the apple; toss apple pieces with lemon juice to prevent browning.
- Add the cheese, apples, and raisins to the cabbage. Sprinkle in the toasted sesame seeds.
- Pour the dressing over the salad and toss until everything is evenly coated. Taste and adjust seasoning if needed.
👩🍳 Expert tips
- Trim tough pieces: Remove larger, fibrous bits from bagged slaw for a more tender bite.
- Prep apples last: Slice apples shortly before serving or coat with lemon to keep them crisp and bright.
- Alternate toasting: Sesame can be toasted in a skillet or baked on a sheet at 350°F for 8–10 minutes — watch closely to avoid burning.
- Make dressing ahead: The vinaigrette keeps up to 3 days refrigerated; bring to room temperature and whisk before using.
🔄 Substitutions and variations
- Different cheese: Swap Swiss for feta, goat cheese, cheddar, or blue for a different flavor profile.
- Fruit swaps: Pears or mango make tasty alternatives to apples.
- Vegan option: Omit the cheese or use a plant-based substitute.
- Extra crunch: Add chopped peanuts, cashews, walnuts, or sunflower seeds.
- Heat: Add sliced fresh chili or a drizzle of sriracha for spice.
❓ Frequently asked questions
Yes. Prepare and store components separately and toss just before serving to keep textures crisp. Slice apples close to serving time or coat them with lemon.
Leftovers keep in an airtight container in the refrigerator for up to 2 days, though the salad is best the day it’s made.
Absolutely. Green, red, or Napa cabbage all work well; each brings a slightly different texture and flavor.
Grilled chicken, shrimp, or pan-seared tofu make great additions if you want a more substantial meal.
🌍 More cabbage recipes
-
Easy Fried Cabbage and Noodles with Bacon (Haluski)
-
Lithuanian Unstuffed Cabbage Rolls
-
Swedish Cabbage Casserole – Kålpudding
-
Bosnian Cabbage Stew (Bosanski Lonac)
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Asian Cabbage Slaw with Apple
Ingredients
For the salad
- 14 oz (1 package) bagged coleslaw mix
- 1 apple, cored and sliced or chopped
- 4 oz Swiss cheese, sliced or cubed
- 2 tbsp toasted sesame seeds
- ½ lemon
- 3 oz raisins or craisins
For the dressing
- 4 tbsp olive oil
- 1 tbsp distilled white or rice vinegar
- 1 tbsp yellow mustard
- Salt and pepper to taste
Instructions
- Toast sesame seeds in a dry skillet over medium heat for 3–5 minutes, stirring until lightly browned.
- Whisk together vinegar, olive oil, mustard, salt, and pepper in a small bowl. Set aside.
- Empty the coleslaw mix into a large bowl. Slice the cheese and apples; squeeze lemon over the apple pieces to prevent browning.
- Add the cheese, apples, and raisins to the cabbage, then toss in the toasted sesame seeds.
- Pour the dressing over the salad and toss to coat evenly. Adjust seasoning to taste and serve.
Notes
- Remove large, tough pieces from bagged slaw or shred a head of cabbage thinly for a fresher texture.
- Slice apples and cheese to your preferred shape — half moons, sticks, or cubes all work.
- To toast sesame in the oven, spread on an ungreased sheet and bake at 350°F for 8–10 minutes, watching carefully.
- Dressing can be made up to 3 days ahead; allow it to come to room temperature and whisk before using.
- Storage: Refrigerate leftovers in an airtight container for up to 2 days.
Nutrition
Carbohydrates: 33 g |
Protein: 11 g |
Fat: 24 g |
Fiber: 6 g
Update note: This recipe was originally published in September 2017 and updated in March 2025 with new photos and tips.