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Photo: Iain Bagwell; Styling: Heather Chadduck Photo by: Photo: Iain Bagwell; Styling: Heather Chadduck

Tart Apple-and-Cabbage Toss

Sauerkraut meets coleslaw in this vinegar-based salad. Paper-thin apple slices and finely shredded cabbage add rich autumn color.

Southern Living OCTOBER 2012

  • Yield: Makes 8 servings
  • Hands-on:20 Minutes
  • Total:1 Hour, 30 Minutes


  • 1 to 1 1/2 tsp. caraway seeds
  • 1/2 to 1 tsp. fennel seeds
  • 1/2 teaspoon freshly ground pepper
  • 1/4 cup apple cider vinegar
  • 1/3 cup mayonnaise
  • 1 teaspoon sugar
  • 8 cups finely shredded red cabbage (1 medium head)
  • 1 cup matchstick carrots
  • 2 Granny Smith apples, thinly sliced
  • 1/3 cup chopped fresh chives


1. Place caraway and fennel seeds in a mortar bowl or spice grinder; grind using a pestle or grinder until seeds become a medium powder. Combine pepper, vinegar, and crushed seeds in a small bowl; cover. Let stand 1 hour. Whisk in mayonnaise and sugar. Season with salt to taste.

2. Combine cabbage and next 3 ingredients in a large bowl. Add vinegar mixture, and toss until blended. Let stand 10 minutes to 1 hour before serving.


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Tart Apple-and-Cabbage Toss recipe