Red Cabbage and Green Apple Slaw with Buttermilk Dressing

  • From Young Sun Huh for Cooking Channel
Total Time:
50 min
20 min
Inactive Prep:
30 min
8 to 10 servings


  • 1/2 head red cabbage, sliced thinly (about 6 cups)
  • Kosher salt
  • 3/4 teaspoon sugar
  • 1 tablespoon minced shallots
  • 1 tablespoon cider vinegar
  • 1/2 cup buttermilk
  • 1/4 cup mayonnaise
  • 2 teaspoons whole grain mustard
  • Pinch cayenne
  • 1 cup fresh parsley leaves
  • 1/2 cup toasted walnuts, roughly chopped
  • 2 stalks celery, sliced thinly on the bias
  • 1 Granny Smith apple, cored, cut in half and sliced very thinly
  • Freshly ground black pepper


Toss the cabbage with 1 teaspoon salt and 1/2 teaspoon sugar in a colander set over a bowl. Let stand for 30 minutes. Discard any liquid that collects in the bowl.

Combine the shallots and cider vinegar in a large bowl. Let stand for 5 minutes. Whisk in the buttermilk, mayonnaise, mustard, remaining 1/4 teaspoon sugar and cayenne.

Gently squeeze any excess moisture from the cabbage. Add the cabbage to the dressing bowl, along with the parsley, walnuts, celery and apples. Toss and taste for seasoning. Add more salt and pepper if desired.