Name: Apple Coleslaw Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: American
Ingredients: 4 cups shredded green cabbage; 1 cup shredded red cabbage; 1 large carrot (shredded); 1 large apple (julienned or thinly sliced); 2 tablespoons chopped green onions; 1/4 cup mayonnaise; 1 tablespoon apple cider vinegar; 1 tablespoon honey; 1/2 teaspoon Dijon mustard; 1/4 teaspoon salt; 1/8 teaspoon black pepper

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Apple Coleslaw is the crisp, colorful side dish you never knew you were missing! Sweet apples join forces with crunchy cabbage, carrots, and a tangy-sweet dressing for an irresistible salad that feels both nostalgic and refreshingly new. Whether you’re prepping for a summer picnic, an easy weeknight dinner, or a festive holiday spread, this apple coleslaw is sure to be the side that everyone asks for seconds of—plus it only takes minutes to make. If you love dishes that are as beautiful as they are delicious, you truly can’t go wrong here.

Ingredients You’ll Need

This simple recipe celebrates a handful of fresh, everyday ingredients. Each ingredient shines in its own way—adding sweetness, crunch, color, or creamy tang to the final bowl of apple coleslaw you’ll crave again and again.

Green Cabbage: Provides a crisp, sturdy base that soaks up the dressing beautifully without getting soggy.
Red Cabbage: Adds a pop of vibrant purple color and a slightly peppery kick for visual and flavor contrast.
Carrot: Brings a burst of color and natural sweetness, plus extra crunch.
Apple: Tart or sweet, apples offer juicy flavor and the perfect fruity bite—try Granny Smith, Honeycrisp, or Fuji.
Green Onions: A mild, fresh onion note keeps the slaw lively without overpowering the delicate flavors.
Mayonnaise: The creamy backbone of the dressing, balancing out all the crunch and tang in every forkful.
Apple Cider Vinegar: Bright and zesty, it lifts the flavors and highlights the apple’s subtle tartness.
Honey: A touch of golden sweetness rounds out the tangy and tart notes.
Dijon Mustard: Adds gentle heat and complexity to the dressing, making every bite more interesting.
Salt: Enhances the natural flavors and brings everything together—just a pinch goes a long way.
Black Pepper: Brings a gentle warmth and aroma without being overpowering.

How to Make Apple Coleslaw

Step 1: Prep the Veggies and Apple

Start by shredding the green cabbage, red cabbage, and carrot. A sharp knife, mandoline, or food processor makes this job a breeze and guarantees uniform strips. Slice or julienne your favorite apple—Granny Smith’s tartness works wonders here, but Honeycrisp or Fuji bring extra sweetness. Chop the green onions, and you’re ready to move on!

Step 2: Mix the Slaw Base

In a large mixing bowl, combine all your prepared cabbage, carrot, apple, and green onions. Give everything a gentle toss with your hands or tongs to distribute the ingredients evenly. The vibrant colors already look amazing together, setting the stage for deliciousness.

Step 3: Whisk Up the Creamy Dressing

In a smaller bowl, whisk together the mayonnaise, apple cider vinegar, honey, Dijon mustard, salt, and black pepper. The goal is a smooth, creamy dressing that balances tangy, sweet, and savory notes just right—don’t be afraid to give it a quick taste and adjust if you prefer it a bit sweeter or zestier.

Step 4: Combine and Toss

Pour the freshly whisked dressing over your slaw base. Using tongs or clean hands, toss everything thoroughly so that every strand of cabbage and every slice of apple is deliciously coated. This is when the magic happens—the flavors start mingling and the apples lend their subtle sweetness to the savory veggies.

Step 5: Chill and Serve

For the best apple coleslaw, let your finished salad rest in the refrigerator for at least 20 minutes before serving. This short chill time allows the flavors to meld and the veggies to soften just *slightly,* resulting in truly irresistible crispness and flavor. Serve your slaw chilled and watch it disappear!

How to Serve Apple Coleslaw

Garnishes

Top your apple coleslaw with a sprinkle of chopped pecans or sunflower seeds just before serving for a satisfying, toasty crunch. A little fresh parsley or extra green onions scattered on top will add brightness and even more color.

Side Dishes

This apple coleslaw makes a perfect companion to classic American mains—think barbecue ribs, pulled pork sandwiches, or crispy fried chicken. It’s also fabulous alongside simple grilled fish, hearty burgers, or your favorite veggie burgers, balancing out richer dishes with freshness.

Creative Ways to Present

Switch things up by stuffing apple coleslaw into wraps or pita pockets for a quick lunch, or use it as a vibrant topping for tacos and sliders. You can even scoop it onto a big platter as part of a build-your-own sandwich board or picnic spread; its eye-catching color and fresh flavor always steal the show.

Make Ahead and Storage

Storing Leftovers

Store leftover apple coleslaw in an airtight container in the refrigerator for up to 3 days. The flavors continue to meld as it sits, though the apples may lose some crispness after a day or so—still delicious for quick lunches or as a topping!

Freezing

Freezing is not recommended for apple coleslaw, since the cabbage and apples can turn watery and mushy after thawing. This slaw truly shines when enjoyed fresh, but it’s so quick and easy to make that it’s always worth whipping up a new batch.

Reheating

There’s no need to reheat apple coleslaw, as it’s best enjoyed cold and crisp. If the slaw has been sitting in the fridge for a while, give it a good stir before serving and add a pinch of salt or a splash of vinegar to revive the flavors.

FAQs

Can I make apple coleslaw ahead of time?

Absolutely! Prepping apple coleslaw a few hours—or even a full day—ahead of time lets the flavors meld deliciously. Just wait to add any extra garnishes (like nuts or seeds) until just before serving to preserve their crunch.

What apples work best for apple coleslaw?

Tart apples like Granny Smith offer a crisp texture and zingy flavor that’s amazing in slaw. However, sweeter varieties like Honeycrisp or Fuji are also fantastic if you want a more mellow, juicy bite.

Is this recipe gluten-free?

Yes, apple coleslaw is naturally gluten-free as long as your mayonnaise and Dijon mustard are gluten-free—always double-check labels just in case.

Can I make this vegan?

Definitely! Simply swap the traditional mayonnaise for your favorite vegan mayo and use maple syrup instead of honey for the perfect plant-based slaw that doesn’t skimp on flavor or creaminess.

How do I keep the apples from browning?

Tossing the sliced apples straight into the vinegar-based dressing helps prevent browning. If prepping in advance, a quick brush or dip in lemon juice will also keep your apples looking and tasting their best.

Final Thoughts

There’s something utterly joyful about sharing a big bowl of apple coleslaw—so fresh, crunchy, and packed with flavor. If you’re craving a side dish that’s equal parts classic and unique, this is one you’ll find yourself making again and again. I hope you’ll give it a try and bring a little extra color and crunch to your next meal!

Apple Coleslaw Recipe

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4.8 from 20 reviews

Author: admin
Total Time: 15 minutes
Yield: 6 servings 1x
Diet: Vegetarian, Gluten-Free

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Description

A refreshing and crunchy Apple Coleslaw recipe that combines the sweetness of apples with the tangy flavors of a creamy dressing. Perfect for picnics, barbecues, or as a side dish with your favorite meals.

Ingredients

Scale

Coleslaw:

4 cups shredded green cabbage
1 cup shredded red cabbage
1 large carrot (shredded)
1 large apple (julienned or thinly sliced)
2 tablespoons chopped green onions

Dressing:

1/4 cup mayonnaise
1 tablespoon apple cider vinegar
1 tablespoon honey
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon black pepper

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Instructions

Mix Vegetables: In a large bowl, combine green cabbage, red cabbage, carrot, apple, and green onions.
Make Dressing: In a small bowl, whisk together mayonnaise, apple cider vinegar, honey, Dijon mustard, salt, and pepper until smooth.
Toss: Pour the dressing over the slaw mixture and toss until evenly coated.
Chill: Refrigerate for at least 20 minutes before serving to allow flavors to blend. Serve chilled.