Coleslaw doesn’t have to be boring—and this version proves it. With crisp apples, crunchy cabbage, and a creamy, tangy dressing that pulls it all together, this coleslaw with apples is a fresh twist on the classic. It’s the kind of recipe you’ll want to keep in your back pocket for every cookout, picnic, or weeknight dinner that needs a refreshing side.

What makes this recipe special? It’s the perfect balance of sweet and tangy, thanks to juicy apples and a honey-Dijon dressing. It’s easy to prep, comes together in minutes, and gets even better after a little time in the fridge. Plus, it’s endlessly adaptable—make it with what you have on hand, and it’ll still turn out delicious.

Let’s dive in and get chopping.

Why You’ll Love This Recipe

This apple coleslaw is more than just a salad—it’s the crunchy, creamy side dish you didn’t know you needed. Whether you’re new to homemade slaw or a seasoned pro, this recipe has something for everyone.

Key Benefits

• Quick and easy: You can prep everything in under 20 minutes. It’s as simple as shred, whisk, toss, and chill.

• Fresh and flavorful: The combination of crisp apples, cabbage, and a lightly sweet dressing brings just the right zing.

• Make-ahead friendly: It holds up beautifully in the fridge, so you can make it hours in advance and let the flavors meld.

• Versatile: Great on its own, in sandwiches, or as a topping for pulled pork or fish tacos.

Suitable For

• Backyard BBQs and potlucks: It travels well and complements grilled meats.

• Weeknight dinners: A quick side to brighten up any meal.

• Diet-friendly dishes: Naturally gluten-free and easy to make dairy-free or vegan with simple swaps.

• Beginner cooks: If you can chop veggies and whisk dressing, you’ve got this!

Ingredients for Coleslaw with Apples

 

Let’s talk ingredients. This recipe calls for a few fridge and pantry staples, plus fresh produce. It’s simple but hits all the right flavor notes—creamy, tart, sweet, and crisp.

Core Ingredients

• Green cabbage (4 cups shredded): The base of any good slaw. It’s mild, crunchy, and holds up well to dressing.

• Red cabbage (1 cup shredded, optional): Adds beautiful color and a bit of earthiness. Use it if you have it.

• Apples (2 large, cored and thinly sliced or julienned): Granny Smith gives you a nice tart bite, while Fuji adds sweetness. Choose your favorite—or use one of each!

• Carrot (1 medium, shredded): Adds color and a hint of natural sweetness.

• Red onion (¼ cup, thinly sliced, optional): A little goes a long way. It adds sharpness and contrast.

• Mayonnaise (⅓ cup): The creamy base of the dressing. For a lighter option, see substitutions below.

• Apple cider vinegar (2 tablespoons): Adds tang and balances the richness of the mayo.

• Honey or maple syrup (1 tablespoon): Just a touch of sweetness to tie everything together.

• Dijon mustard (1 teaspoon): Gives the dressing a bit of zip.

• Salt and freshly ground black pepper: Season to taste and don’t skip this—these simple additions make a big difference.

Substitutions and Tips

• No mayo? Try plain Greek yogurt for a tangy, lighter version. It’s creamy but adds a little extra brightness.

• Vegan-friendly: Use vegan mayo and swap honey for maple syrup.

• Add crunch: Chopped toasted pecans or walnuts take it to the next level.

• Different vinegar: Lemon juice or white wine vinegar work if you don’t have apple cider vinegar on hand.

• Make it herbaceous: Fresh chopped parsley, dill, or chives add a pop of green and fresh flavor.

This recipe is super forgiving—don’t stress if you’re missing something. Coleslaw is about texture and balance. Play around until it feels right to you.

Best Apples for Coleslaw with Apples

You can use just about any apple here, but some work better than others depending on the flavor profile you’re going for.

• Granny Smith: Crisp, tart, and holds up well in slaw. Perfect if you want contrast with the sweet dressing.

• Fuji: Sweet, crunchy, and super juicy. Great if you like your coleslaw on the sweeter side.

• Honeycrisp or Pink Lady: A little bit of both worlds—sweet and tart with a firm bite.

Pro tip: Slice your apples thinly or julienne them for the best texture. Too thick, and they’ll overwhelm the slaw. Too thin, and they can get lost. If you’re prepping ahead, a splash of lemon juice will keep the apples from browning.

Kitchen Tools You’ll Need

This isn’t a high-maintenance recipe. You likely have everything you need already. That said, a few tools can make the prep quicker and cleaner.

Must-Have Tools

• Large mixing bowl: For tossing everything together without making a mess.

• Sharp knife and cutting board: Precision matters, especially when slicing apples and cabbage.

• Measuring spoons and cups: For a balanced dressing.

Nice-to-Have Tools

• Mandoline slicer: Speeds up the slicing and helps with uniform cuts. Just be careful—those blades are sharp!

• Grater: Makes quick work of the carrot.

• Salad spinner: Not essential, but helpful if you’ve rinsed the cabbage and want to dry it fast.

How to Make Coleslaw with Apples

If you’ve got your ingredients and tools ready, you’re already halfway there. This coleslaw is as easy as it gets—and the best part? It’s hard to mess up. Here’s how to bring it all together, step by step.

Step 1: Prepare the Veggies and Apples

Start by shredding your green cabbage. A sharp knife works just fine, but if you’ve got a mandoline, it’ll save you a bit of time and give you beautifully thin slices. Do the same with the red cabbage if you’re using it—it adds such a pretty pop of color.

Next, shred your carrot and thinly slice the red onion. You want everything to be about the same size so every bite is balanced.

For the apples, go for thin matchsticks or julienne slices. You can also just thinly slice them if that’s easier. If you’re not tossing the slaw right away, a quick dip in lemon water will keep them from turning brown.

Toss all your veggies and apples into a large mixing bowl. It should already look like a party in there.

Step 2: Make the Dressing

Now onto the dressing—this is where the magic happens. In a small bowl, whisk together the mayonnaise, apple cider vinegar, honey (or maple syrup), Dijon mustard, salt, and freshly ground black pepper.

Give it a taste. Want more zing? Add a splash more vinegar. Like it sweeter? Another drizzle of honey will do the trick. This dressing is flexible—make it your own.

Step 3: Toss the Coleslaw

Pour the dressing over your cabbage-apple mixture. Use tongs or clean hands (honestly, hands work best) to toss everything together until it’s well coated. Make sure the dressing is evenly distributed—you don’t want any dry patches hiding at the bottom of the bowl.

Take a moment to taste. Does it need more salt? A crack of pepper? A bit more acid? Now’s the time to adjust.

Step 4: Chill and Serve

Cover the bowl and refrigerate your coleslaw for at least 30 minutes. This is key—it gives the flavors time to come together and softens the cabbage just a touch while keeping the crunch.

Before serving, give it one last toss. You’ll notice everything has mellowed out and melded beautifully. It’s ready to shine on your plate.

Tips for Success

Even though this recipe is super simple, there are a few things you can do to really take it up a notch.

• Use fresh, crisp produce: The texture is everything in coleslaw. Wilted cabbage or mealy apples won’t cut it.

• Slice evenly: Uniform sizes help everything blend well and make the slaw easier to eat.

• Let it rest: That chill time isn’t just for show. It’s when the dressing really seeps in and the flavors balance out.

• Don’t overdress: If you like a drier slaw, start with less dressing and add more as needed. It’s always easier to add than to fix an overdressed bowl.

• Play with textures: Add-ins like nuts, seeds, or even dried cranberries can turn a great coleslaw into something unforgettable.

How to Store Coleslaw with Apples

This slaw stores well, making it a great make-ahead dish for gatherings or weekly meal prep.

At Room Temperature

This dish contains mayonnaise, so it’s best not to leave it out for more than an hour or two—especially on warm days. Always keep it chilled until you’re ready to serve.

In the Refrigerator

Store any leftovers in an airtight container. It’ll stay fresh and crunchy for up to 3 days. Just give it a stir before serving, as some natural separation might occur.

Freezing Tips

Coleslaw with a mayo-based dressing doesn’t freeze well. The texture changes too much once thawed—think watery and limp. However, if you want to prep in advance, you can freeze just the shredded cabbage, carrot, and onion, and slice the apples and mix the dressing fresh the day you need it.

Frequently Asked Questions (FAQs)

Can I make this coleslaw ahead of time?

Absolutely. In fact, it’s better if you do. The flavors deepen after a few hours in the fridge. You can make it up to a day in advance—just give it a stir before serving.

What type of apples work best?

Granny Smith apples are crisp and tart, making them perfect for balancing the sweetness of the dressing. If you prefer something milder and sweeter, go with Fuji, Honeycrisp, or Pink Lady.

Can I make this without mayonnaise?

Yes, and it’s still delicious. Try using plain Greek yogurt for a lighter version or an olive oil-based vinaigrette for a completely different spin.

Is this coleslaw vegan?

It can be! Just swap the mayo for a plant-based version and use maple syrup instead of honey. Everything else stays the same.

Related Recipes

If you loved this coleslaw with apples, you might enjoy these other fresh and flavorful sides:

• Refreshing Apple Cranberry Carrot Salad Recipe: A sweet-tart salad with apples and carrots.

• Easy Crunchy Asian Cabbage Slaw with Addictive Sesame Dressing: For a bolder, nutty slaw twist.

• Creamy Cucumber Salad Recipe: Light and tangy, another great BBQ side option.

• Avocado Mango Salad with Arugula, Pine Nuts, and Honey Lime Dressing: A colorful fruit-based salad perfect for summer meals.

Conclusion

This coleslaw with apples is everything a side dish should be—fresh, crunchy, flavorful, and just a little unexpected. It’s the kind of recipe you’ll find yourself making again and again, whether you’re feeding a crowd or just want something crisp to brighten up dinner.

Don’t forget to try your own twists and variations, and if you make it, share it with family, friends, or anyone who loves a good, simple, feel-good recipe. Enjoy every bite!

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