I originally made Apple Cider Coleslaw on a whim, and now I bring it to every BBQ, potluck, and to top sandwiches or tacos because it swaps the expected for a fresh take that always sparks conversation.

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I keep calling this my favorite Apple Coleslaw Recipe because it always steals the show, whether it’s a weekday side or part of something bigger. Crunchy shredded green cabbage and thinly sliced Honeycrisp apples give it that bright, snappy bite thats impossible to ignore.

It’s creamy but not cloying, tangy but not in your face, and somehow manages to feel fresh next to smoked meats which makes it perfect if you were wondering What To Eat With Bbq. I bring it everywhere, its a total Potluck Coleslaw winner and people keep asking where I got it.

Ingredients

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Crunchy, low calorie, high in fiber and vitamin C, gives bulk and fresh crunch
Sweet and tart, supply natural sugars, fiber and a crisp texture that brightens slaw
Sweet, full of beta carotene and fiber, add color and subtle sweetness
Sharp, adds bite and savory contrast, also brings a slight crunch and zing
Creamy binder, adds fat for richness and mouthfeel, helps flavors stick together
Tangy, lighter than mayo, gives protein and creamy tang without being too heavy
Adds bright, acidic tang, balances sweetness and keeps salad tasting fresh
Adds slight heat, emulsifies dressing, and a zippy depth of flavor

Ingredient Quantities

4 cups shredded green cabbage (about 1/2 medium head)

2 medium apples cored and thinly sliced (Granny Smith or Honeycrisp)

1 cup shredded carrots

1/4 cup thinly sliced red onion

1/3 cup mayonnaise

1/4 cup plain Greek yogurt or sour cream whichever you prefer

2 tablespoons apple cider vinegar

1 tablespoon lemon juice

1 tablespoon honey or granulated sugar

1 teaspoon Dijon mustard

1/2 teaspoon celery seed

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

2 tablespoons chopped fresh parsley or cilantro optional

How to Make this

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1. Prep the veg and fruit: shred 4 cups green cabbage, shred 1 cup carrots, thinly slice 1/4 cup red onion, core and thinly slice 2 medium apples. Toss the apple slices right away with a little lemon juice so they don’t brown.

2. If you like a softer cabbage, sprinkle the shredded cabbage with a pinch of kosher salt, massage it for 30 seconds, then let it sit 5 minutes and pat any excess moisture off with a paper towel.

3. Make the dressing in a bowl: whisk together 1/3 cup mayonnaise, 1/4 cup plain Greek yogurt or sour cream, 2 tablespoons apple cider vinegar, 1 tablespoon lemon juice, 1 tablespoon honey or sugar, 1 teaspoon Dijon mustard, 1/2 teaspoon celery seed, 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper until smooth.

4. Taste the dressing and tweak it if needed, add a little more honey if you want sweeter, or another splash of vinegar for extra tang.

5. In a large bowl combine the cabbage, carrots, red onion and the lemon tossed apples.

6. Pour the dressing over the slaw and toss gently but thoroughly so everything is coated, use tongs or your hands if you prefer.

7. Let the slaw chill in the fridge at least 20 to 30 minutes so the flavors meld, but if you need to serve right away it’s still great.

8. Before serving give it one last toss, sprinkle 2 tablespoons chopped fresh parsley or cilantro if using, adjust salt and pepper to taste, and serve as a side or on sandwiches or tacos.

Equipment Needed

1. Cutting board
2. Chef’s knife
3. Box grater or food processor with shredding disc
4. Small bowl for the dressing
5. Measuring cups and spoons
6. Whisk (or a fork)
7. Large mixing bowl
8. Tongs or clean hands for tossing
9. Citrus juicer or reamer and some paper towels

FAQ

Q: How long will this apple coleslaw keep in the fridge? A: It stays good 3 to 4 days in an airtight container, but the cabbage softens and the apples get a bit soggy after the first day. For best crunch, eat within 24 hours.

Q: Can I make the coleslaw ahead of time? A: Yes, you can. For best texture keep the dressing separate and toss just before serving, or slice the apples and toss them with a little lemon juice so they dont brown. If already dressed, make it the same day or the night before.

Q: How do I stop the apples from turning brown? A: Toss slices right away with the lemon juice or a splash of the apple cider vinegar from the recipe. That acid slows browning, and coating them with the dressing helps too.

Q: Can I swap ingredients like mayo or yogurt? A: Totally. Use more Greek yogurt instead of mayo for tang and fewer calories, or use sour cream if you like it richer. You can swap honey for sugar, use white wine vinegar if you dont have apple cider vinegar, and swap parsley for cilantro.

Q: Any tips to keep the slaw crunchy and not watery? A: Keep everything cold, shred thin, and dont overdress. Salt draws water out of cabbage so add salt sparingly until right before serving, or salt the cabbage then rinse and pat dry if you want less bite.

Q: What goes well with this apple coleslaw? A: It pairs great with pulled pork, grilled chicken, fish tacos, burgers, or as a sandwich topper. For extra texture add chopped nuts or dried cranberries if you like a sweet crunch.

Apple Coleslaw Recipe Substitutions and Variations

Apples: swap for pears (Bosc or Bartlett) or crisp jicama for crunch, use same amount; pears are sweeter so taste before adding extra honey.
Mayonnaise or Greek yogurt: use 1:1 plain yogurt, or sour cream, or mashed avocado for a milder, creamier dressing; if using avocado add a squeeze of lemon so it wont brown.
Apple cider vinegar: replace with white wine vinegar, rice vinegar, or extra lemon juice; use equal amounts but taste first since some are milder.
Celery seed: use 1/2 tsp celery salt but reduce the kosher salt in the recipe, or try 1/4 tsp ground fennel or 1/4 tsp caraway for a similar warm, slightly anisey note.

Pro Tips

– Toss the apple slices in lemon right away so they dont brown, but then pat them dry with paper towels before you add them so they dont water down the slaw. If you hafta make them ahead, keep them in cold water with a splash of lemon, drain and dry right before mixing.

– Want softer cabbage? Sprinkle a pinch of kosher salt and really rub it in for 20 to 30 seconds, let it sit 5 minutes then squeeze or pat out the extra liquid. You can also lightly bash the cabbage with a rolling pin or muddler for the same effect, just dont overdo it or it gets mushy.

– Always taste the dressing. Too tart add a little honey, too flat add a splash more vinegar or a pinch of salt, too thick thin with a teaspoon or two of water or apple juice. If you like creamier add a touch more mayo or a drizzle of oil, and keep a couple tablespoons of dressing on the side in case you need to freshen it before serving.

– For best texture, mix the cabbage, carrots and onion ahead but add apples and herbs right before serving, or keep the dressing separate until showtime. This keeps everything crisp, and the slaw still tastes better if it chills at least 20 to 30 minutes first.

Apple Coleslaw Recipe

Recipe by Dan Coroni

0.0 from 0 votes

Servings

servings

Calories

160

kcal

Equipment: 1. Cutting board
2. Chef’s knife
3. Box grater or food processor with shredding disc
4. Small bowl for the dressing
5. Measuring cups and spoons
6. Whisk (or a fork)
7. Large mixing bowl
8. Tongs or clean hands for tossing
9. Citrus juicer or reamer and some paper towels

Ingredients

4 cups shredded green cabbage (about 1/2 medium head)
2 medium apples cored and thinly sliced (Granny Smith or Honeycrisp)
1 cup shredded carrots
1/4 cup thinly sliced red onion
1/3 cup mayonnaise
1/4 cup plain Greek yogurt or sour cream whichever you prefer
2 tablespoons apple cider vinegar
1 tablespoon lemon juice
1 tablespoon honey or granulated sugar
1 teaspoon Dijon mustard
1/2 teaspoon celery seed
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley or cilantro optional

Directions

Prep the veg and fruit: shred 4 cups green cabbage, shred 1 cup carrots, thinly slice 1/4 cup red onion, core and thinly slice 2 medium apples. Toss the apple slices right away with a little lemon juice so they don't brown.
If you like a softer cabbage, sprinkle the shredded cabbage with a pinch of kosher salt, massage it for 30 seconds, then let it sit 5 minutes and pat any excess moisture off with a paper towel.
Make the dressing in a bowl: whisk together 1/3 cup mayonnaise, 1/4 cup plain Greek yogurt or sour cream, 2 tablespoons apple cider vinegar, 1 tablespoon lemon juice, 1 tablespoon honey or sugar, 1 teaspoon Dijon mustard, 1/2 teaspoon celery seed, 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper until smooth.
Taste the dressing and tweak it if needed, add a little more honey if you want sweeter, or another splash of vinegar for extra tang.
In a large bowl combine the cabbage, carrots, red onion and the lemon tossed apples.
Pour the dressing over the slaw and toss gently but thoroughly so everything is coated, use tongs or your hands if you prefer.
Let the slaw chill in the fridge at least 20 to 30 minutes so the flavors meld, but if you need to serve right away it's still great.
Before serving give it one last toss, sprinkle 2 tablespoons chopped fresh parsley or cilantro if using, adjust salt and pepper to taste, and serve as a side or on sandwiches or tacos.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.