Crunchy red cabbage, with the juicy sweetness of green apple and tangy Greek yoghurt and apple cider vinegar. This delicious Dill, Apple and Red Cabbage Slaw with Greek Yoghurt Dressing offers the ideal balance between sweet and tart. With many different textures, colours and flavours in one salad, everyone will be asking for the recipe!

A bowl of dill, apple and red cabbage slaw with greek yoghurt dressing in the background.

Why you’ll love this Dill, Apple & Red Cabbage Slaw

This is not your typical slaw – the flavours set this one apart from more traditional slaws. At first, it is tangy, but then comes the natural sweetness and acidity of green apple with undertones of walnut, tarragon, and dill. Overall, this salad is very refreshing, which makes it a great option for spring or summer picnics, barbecues, or outdoor parties.

Another thing that makes this salad a great option because it is quick and relatively simple to put together. It can be enjoyed as a side, but it is also satisfying enough as a main meal!

There are also a tonne of health benefits that come with this salad. The bright colours mean that it is loaded with antioxidants! You get the probiotic goodness of the live bacteria in the Greek yoghurt dressing! It is also high in dietary fibre, healthy fats, vitamins, and minerals, all of which will leave you feeling good!

Recipe suitability

In addition to being loaded with antioxidants and nutrients, this salad has many other benefits. It is high fibre, boasting 8g per serve, and contains fermented foods which makes it an excellent option for supporting gut health. This salad is also high in protein, with 12.1g per serve. While this recipe is not low fat, it is made with healthy fats (e.g. from extra virgin olive oil and walnuts). However, it is low in saturated fat, cholesterol, and sodium, which makes this recipe heart friendly. It is vegetarian and gluten free, but also can be made vegan!

What you’ll need for Dill, Apple & Red Cabbage Slaw

KEY INGREDIENTS

Red Cabbage – Is a fantastic source of vitamin K, which is needed for making proteins that help keep our bones healthy and strong. Red cabbage also contains antioxidants (more than green cabbage!) called ‘anthocyanins’, which give it its rich red/purple colour. These antioxidants help protect our bodies from cell damage, may help reduce inflammation and promote heart health.
Chickpeas – If using canned, choose salt reduced / low sodium, where possible. Chickpeas are full of plant-based protein, which helps build and repair muscles and maintains fluid balance. They have lots of dietary fibre, which helps support our gut health, keeps us regular, and may help regulate blood sugar levels. Chickpeas also contain manganese, which helps our bodies break down carbohydrates, proteins, and cholesterol.
Quinoa – Is an excellent source of iron, which is also used to make red blood cells and zinc for our immune systems, wound healing, and cell growth. Quinoa contains magnesium, which is important for nerve and muscle function, bone health, and blood pressure regulation. It is also a great source of phosphorus, which is needed for bone and teeth health, but also helps with the metabolism of energy (fuel from food).
Radish – Gives the salad a slight peppery taste. Radishes are a good source of vitamin C, which also acts as an antioxidant. Vitamin C is also needed to form new tissue as part of the healing process and to maintain healthy blood vessels, bone, and cartilage.
Walnuts – Are chock full of protein, which also helps keep us fuller for longer! Walnuts are an excellent source of omega-3 fatty acids, which research suggests may promote heart health, reduce blood pressure and improve brain function. They also contain copper, which helps our bodies use iron to make blood cells, and folate, which helps make DNA for new cells.

OTHER SLAW INGREDIENTS

Cucumber – I used a continental cucumber, but any variety would work.
Granny smith apple – Gives a subtle tang and sweetness. Apples also have a decent amount of dietary fibre.
Dill – I highly recommend not skipping this ingredient.
Tarragon – Adds a mild citrus and aniseed flavour.

DRESSING INGREDIENTS

Greek yoghurt – Forms the creamy base for the dressing while adding benefits from being a probiotic (contains live bacterial cultures, which benefits gut health!).
Extra virgin olive oil – A good healthy fat to thin out the Greek yoghurt.
Lemon juice – Adds a touch of acidity.
Apple cider vinegar – Adds a tart flavour to the dressing to balance out the sweetness of the apple.

A bowl of dill, apple and red cabbage slaw with wooden salad spoons in the background.

How to make Dill, Apple & Red Cabbage Slaw

Place the 1/3 cup of quinoa in a fine sieve and rinse well under cold water. Quinoa has a natural coating called ‘saponin’, which helps protect it from fungus and pests but can also give a bitter and soapy taste when eaten. Giving the quinoa a good rinse before cooking helps remove this coating.
Bring a small saucepan with 1 cup of water to the boil. Add the quinoa to the saucepan, put the lid on and reduce to a simmer. Allow the quinoa to cook for 15 minutes. Don’t be tempted to add more water, as we want the quinoa to absorb it all! Once cooked, place the quinoa in the fridge to cool for roughly 15 minutes.
In a small bowl, add the dressing ingredients and mix well. Put the dressing in the fridge until required. The dressing itself is quite bitter and tangy, which is needed to balance out the sweetness of the granny smith apple.

Steps 2-3 of dill, apple and red cabbage slaw.

In a large bowl, add all the salad ingredients except for the apple and quinoa. Leave grating the apple until the last moment to prevent it from turning brown, and if the quinoa is too warm, it will wilt the vegetables.
Take the quinoa out of the fridge and check the temperature (it should be lukewarm or cool so as not to wilt the vegetables). Fluff the quinoa with a fork and add it to the large bowl with the vegetables.

Steps 4-5 of dill, apple and red cabbage slaw.

Grate the green apple, leaving the core and add it to the large bowl of salad.
Quickly pour the dressing onto the salad and mix well. You want to ensure that the dressing coats the salad evenly, as coating the pieces of green apple will prevent it from turning brown.

Steps 6-7 of dill, apple and red cabbage slaw.

Serve as a main or a side, and enjoy!

Storage

This salad will keep in an airtight container in the fridge for up to 3 days. However, you should also use the used-by date on the Greek yoghurt as a guide for the dressing.

Creamy greek yoghurt dressing being drizzled onto a bowl of dill, apple and red cabbage slaw.

Tips & Substitutes

While this recipe could technically be made with any cabbage, I recommend sticking to regular red or green cabbages, as Asian varieties would not suit the dressing. If you cannot get radish, substitute it with 1/2 a cup of diced celery or red onion, otherwise, you can leave it out without affecting the salad’s flavour too much.

Fresh tarragon gives the salad a subtle aniseed flavour, which I found it at my local Coles. If you’re not a fan of liquorice or cannot find fresh tarragon, just leave it out. Omitting the tarragon will not have a massive effect on the taste of the salad.

Red apples may not work as well as green apples in this recipe, as they are sweeter and have less acidity. However, I have not tried this.

To make this salad vegan, switch to a plant-based yoghurt.

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Dill, Apple & Red Cabbage Slaw with Greek Yoghurt Dressing

Why you’ll love this Dill, Apple & Red Cabbage Slaw

Recipe suitability