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This easy Apple Slaw recipe is everything I love about a fresh, crunchy side dish! Crisp apples, shredded cabbage, carrots and a handful of dried cranberries are tossed in a lightly creamy apple cider dressing that’s sweet, tangy and just a little bit zippy. It’s ready in about 35 minutes, including chilling time, and makes the perfect side dish for weeknight dinners, holiday meals and just about everything in between.
Table of Contents
- Kellie’s Note Apple-utely Slaw Struck
- Why You’ll Love My Apple Slaw
- Ingredients For Apple Slaw
- How to Make Apple Slaw
- What Are the Best Apples for Apple Slaw?
- Kellie’s Tips for the Best Apple Slaw
- How to Store Apple Slaw
- Can You Make Apple Slaw Ahead of Time
- What to Serve with Apple Slaw
- More Easy Side Dish Recipes
- Apple Slaw Recipe
- Frequently Asked Questions
Kellie’s Note
Apple-utely Slaw Struck
I’m a big fan of a good coleslaw, but sometimes I want something a little fresher, a little crunchier and not quite so heavy on the mayo. That’s where this Apple Slaw comes in!
After years of making holiday dinners, hosting parties and trying to squeeze a few fresh vegetables onto the table between all the mashed potatoes and casseroles, I’ve learned that a crunchy side dish is always a good idea. Especially when it takes just a few minutes to throw together.
This Apple Cabbage Slaw is one of my favorites because it’s colorful, easy to make and has just the right balance of sweet and tangy flavors. The apples add a refreshing crunch, the cabbage keeps everything crisp and the homemade apple cider dressing brings it all together without drowning everything in mayonnaise.
It’s fantastic alongside roast chicken, pork chops or a simple weeknight dinner, but I especially love making it during the cooler months. It’s a welcome addition to Thanksgiving dinner, Christmas parties and holiday buffets when everything else on the table tends to be a little on the heavier side.
And the leftovers? Pretty fantastic tucked into a leftover turkey sandwich.
Why You’ll Love My Apple Slaw
- Fresh and crunchy. Crisp apples, shredded cabbage and carrots give this slaw plenty of texture. No soggy, boring coleslaw here!
- Lightly creamy dressing. The combination of apple cider, apple cider vinegar, Dijon mustard and just a little mayonnaise creates a dressing that’s flavorful without being heavy.
- Quick and easy. Just 15 minutes of prep, a quick chill and you’re ready to serve. No cooking required!
- Perfect for the holidays. The red cabbage, green cabbage and apples make this a beautiful addition to a Thanksgiving or Christmas dinner.
- Easy to customize. Add toasted nuts, dried cranberries or a few extra crunchy vegetables to make it your own.
- Goes with just about everything. From roasted turkey and baked ham to pulled pork sandwiches and grilled chicken, this easy Apple Slaw recipe is one you’ll make all year long.
Ingredients For Apple Slaw
This Apple Cabbage Slaw is made with simple, fresh ingredients you can find at just about any grocery store. The homemade dressing gives it a little something special without making things complicated.
Here’s what you’ll need and a few easy substitutions.
For the Apple Cabbage Slaw
- Green Cabbage – The crunchy base of our slaw. Thinly shredded cabbage works best, but a bag of prepared coleslaw mix makes a great shortcut.
- Red Cabbage – Adds beautiful purple color and extra crunch. You can use all green cabbage if that’s what you have.
- Apples – I love a combination of Honeycrisp and Granny Smith apples for the perfect balance of sweet and tart. Pink Lady, Fuji or Gala apples also work well. Choose firm, crisp apples that won’t become mushy.
- Carrots – Add a little sweetness and color. Buy pre-shredded carrots to save time.
- Red Onion – Gives the slaw a little bite. Thinly sliced shallots or green onions are good substitutes if you prefer something milder.
- Fresh Parsley – Adds fresh flavor and a pop of green. Fresh chives are another great option.
- Dried Cranberries – Optional, but I love the little bursts of chewy sweetness, especially for holiday meals. Dried cherries or golden raisins work just as well.
For the Creamy Apple Cider Dressing
- Mayonnaise – Just enough to make the dressing lightly creamy. You can replace part of it with plain Greek yogurt for a tangier dressing.
- Apple Cider Vinegar – Gives the dressing that bright, tangy flavor that balances the sweetness of the apples.
- Apple Cider – Use fresh, unfiltered apple cider for the best flavor. Unsweetened apple juice works in a pinch, but the cider adds a deeper apple flavor.
- Dijon Mustard – Adds a little zip and helps the dressing come together. Whole-grain mustard is a great substitute.
- Honey – Balances the acidity without making the slaw overly sweet. Maple syrup works beautifully, too.
- Extra Virgin Olive Oil – Helps give the dressing a smooth consistency. Avocado oil is a good alternative.
- Salt, Pepper and Celery Seed – Simple seasonings that round out the flavors. The celery seed is optional but gives the dressing a subtle, classic coleslaw flavor.
How to Make Apple Slaw
This Apple Slaw recipe couldn’t be easier to make. There’s no cooking involved, and the hardest part is waiting a few minutes for the flavors to come together.
- Prep the vegetables. Thinly shred the green and red cabbage, then toss them into a large bowl with the carrots, red onion and parsley. You want everything sliced fairly thin so you get a little of everything in each bite.
- Add the apples. Core the apples and slice them into thin matchsticks. I leave the skins on for extra crunch and color. Toss them with the cabbage mixture so they’re evenly distributed.
- Whisk the dressing. Combine the mayonnaise, apple cider vinegar, fresh apple cider, Dijon mustard, honey, olive oil and seasonings in a small bowl or jar. Whisk until smooth. The dressing should be creamy but thin enough to drizzle easily over the slaw.
- Toss it all together. Pour the dressing over the apple and cabbage mixture, starting with about three-quarters of it. Toss until everything is lightly coated, adding more dressing as needed. Fold in the dried cranberries if you’re using them.
- Chill and serve. Refrigerate the slaw for about 20–30 minutes. This gives the cabbage a chance to soften slightly while keeping that fresh, satisfying crunch. Toss once more before serving and adjust the seasoning to taste.
I like my Apple Slaw with a little extra tang, so I’ll sometimes add another splash of apple cider vinegar just before serving. If your apples are on the tart side, a tiny drizzle of honey balances everything out.
What Are the Best Apples for Apple Slaw?
The best apples for Apple Slaw are firm, crisp varieties that hold their shape after slicing and tossing with the dressing.
My two favorites are Honeycrisp and Granny Smith.
Honeycrisp apples are sweet, juicy and wonderfully crunchy, while Granny Smith apples add a nice tart bite that balances the creamy dressing.
I actually love using one of each because you get the best of both worlds.
Pink Lady, Fuji and Gala apples also work well. I’d avoid softer apple varieties that can turn mushy once they’re sliced.
And don’t bother peeling them! The skins add color, texture and make prep even easier.
Kellie’s Tips for the Best Apple Slaw
After making more than my fair share of coleslaw for family dinners and parties, I’ve learned a few little tricks that make a big difference.
- Use two kinds of apples. A sweet Honeycrisp and a tart Granny Smith give the slaw a great balance of flavor.
- Don’t peel the apples. The skins add color and make those thin apple slices even prettier.
- Slice everything thinly. Thin shreds of cabbage and matchstick apples make the slaw easier to toss and eat. A mandoline is helpful, but a sharp knife works just as well.
- Don’t drown it in dressing. Start with a little less dressing than you think you need. You can always add more, but you can’t take it away.
- Give it a little time to chill. About 20–30 minutes is just enough time for the flavors to mingle without losing all that crunch.
- Add nuts at the last minute. Toasted pecans, walnuts or sunflower seeds make a great addition, but wait until just before serving so they stay crunchy.
- Taste before serving. Apples vary in sweetness, so you may need a splash more vinegar or a little extra honey to get the balance just right.
Easy Apple Slaw Variations
Want to change things up? This is one of those recipes that’s really easy to customize.
- Apple Slaw with Pecans: Add toasted chopped pecans or walnuts for a little extra crunch. This is especially good for Thanksgiving.
- Apple Slaw with Cranberries: Add dried cranberries for a sweet, chewy contrast to the crunchy cabbage and apples.
- Apple Slaw with Greek Yogurt: Swap a couple tablespoons of the mayonnaise for plain Greek yogurt to make the dressing a little tangier.
- Apple Slaw with Fennel: Add thinly shaved fennel for an extra layer of fresh, slightly sweet flavor.
- Dairy-Free Apple Slaw: The original recipe is already dairy-free when made with standard mayonnaise. Just skip the Greek yogurt substitution.
- Extra Fall Flavor: Add a tiny pinch of cinnamon to the dressing. Just a little is enough to bring out the apple cider flavor without making the slaw taste like dessert.
How to Store Apple Slaw
Apple Slaw is best served the day it’s made, when the apples and cabbage are still fresh and crunchy.
- Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 2 days. The cabbage will soften and release some liquid as it sits, so give everything a good toss before serving.
- Make Ahead: You can shred the cabbage, carrots and onion up to a day in advance and store them in an airtight container in the refrigerator. Make the dressing separately and refrigerate until ready to use.
- Keep the Apples Fresh: For the best color and crunch, slice the apples shortly before assembling the slaw. If preparing them ahead, toss with a little apple cider vinegar or lemon juice to help slow browning.
- Freezing: I don’t recommend freezing Apple Slaw. The fresh vegetables and apples lose their crisp texture after thawing.
Can You Make Apple Slaw Ahead of Time
Absolutely! And that’s one of the reasons I love it for holidays and parties.
I recommend preparing the vegetables and dressing separately, then tossing everything together about 20–30 minutes before serving.
This keeps the cabbage crunchy, the apples fresh and the dressing from becoming watery.
If you’re making it for Thanksgiving or Christmas, prepping everything the night before is a great way to save time when you have a million other things happening in the kitchen.
What to Serve with Apple Slaw
One of the things I love most about this easy Apple Slaw recipe is how well it goes with so many different main dishes.
It’s light and refreshing enough for summer cookouts, but the fresh apples and cider dressing make it especially good with cozy fall and winter meals.
Here are a few of my favorite pairings:
- Roast Chicken: A simple roast chicken and a big bowl of crunchy Apple Slaw make an easy dinner that feels a little special.
- Roast Turkey: This is such a great Thanksgiving side dish because it brings something fresh and crisp to the table.
- Baked Ham: The sweet and tangy slaw is fantastic with a savory, glazed ham for Christmas or Easter.
- Pork Chops: Apples and pork are always a winning combination. Try it alongside juicy pork chops or roasted pork loin.
- Pulled Pork Sandwiches: Pile a generous scoop of Apple Cabbage Slaw right onto your sandwich for extra crunch.
- Turkey Sandwiches: Use leftover Apple Slaw on a turkey sandwich with a little sharp cheddar or Dijon mustard. So good!
Is Apple Slaw Good for Thanksgiving?
Yes! Apple Slaw is one of my favorite ways to add something fresh to a holiday menu.
With all the stuffing, mashed potatoes, casseroles and gravy, a crunchy cabbage and apple salad is a welcome change of pace.
It’s also colorful, easy to prepare ahead and doesn’t take up any valuable oven space.
That alone makes it a winner in my book.
More Easy Side Dish Recipes
Looking for more easy side dishes to round out your dinner or holiday menu? Here are a few more favorites from The Suburban Soapbox.
- Creamy Coleslaw – A classic side dish that’s perfect for cookouts, sandwiches and easy family dinners.
- Fall Quinoa Salad – Fresh apples, pears and pomegranate seeds make this a delicious addition to any fall menu.
- Roasted Pear Salad – Sweet pears, creamy gorgonzola and candied nuts make this salad a little bit special.
- Green Beans Almondine – A simple, elegant side dish that goes with practically everything.
- Creamed Spinach Gratin – Rich, creamy and perfect for holiday meals.
- Sweet Potato Casserole – A holiday classic with a buttery, crunchy topping.
Whether you’re making a simple weeknight dinner or planning a full holiday feast, this crunchy Apple Slaw is an easy way to bring something fresh and colorful to the table. And once you try that tangy apple cider dressing, you might find yourself making it long after apple season is over!
Apple Slaw Recipe
Equipment
- chef's knife
- cutting board
- whisk
- measuring cup
- measuring spoons
Ingredients
For the Apple Slaw
- 4 cups green cabbage, thinly shredded
- 2 cups red cabbage, thinly shredded
- 2 crisp apples, such as Honeycrisp or Granny Smith, cored and cut into thin matchsticks
- 1 cup shredded carrots
- 1/3 cup red onion, thinly sliced
- 1/3 cup fresh parsley, chopped
- 1/3 cup dried cranberries, optional
For the Creamy Apple Cider Dressing
- 1/4 cup mayonnaise
- 3 tablespoons apple cider vinegar
- 3 tablespoons unfiltered apple cider
- 1 tablespoon Dijon mustard
- 1 tablespoon honey or maple syrup
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon celery seed, optional
Instructions
- In a large mixing bowl, combine the green cabbage, red cabbage, carrots, red onion and parsley.
- Core the apples and cut into thin matchsticks, leaving the skins on. Add the apples to the cabbage mixture and toss gently to combine.
- In a small bowl or mason jar, whisk together the mayonnaise, apple cider vinegar, apple cider, Dijon mustard, honey, olive oil, salt, pepper and celery seed, if using, until smooth and creamy.
- Pour about three-quarters of the dressing over the cabbage mixture and toss until evenly coated. Add more dressing as needed. Fold in the dried cranberries, if using.
- Refrigerate for 20–30 minutes to allow the flavors to develop while keeping the cabbage and apples crisp.
- Toss the slaw again before serving. Taste and adjust the seasoning, adding more apple cider vinegar for tanginess or a drizzle of honey for sweetness. Serve chilled.
Notes
- Best Apples: Use crisp varieties like Honeycrisp, Granny Smith or Pink Lady. A combination of sweet and tart apples gives the best flavor.
- Don’t Peel: Leave the apple skins on for extra crunch, color and texture.
- Make Ahead: Shred the vegetables and prepare the dressing up to 24 hours ahead. Store separately in the refrigerator. Slice the apples and toss everything together 20–30 minutes before serving.
- Storage: Refrigerate leftovers in an airtight container for up to 2 days. The slaw is best enjoyed the day it’s made.
- Extra Crunch: Add 1/2 cup toasted pecans, walnuts or sunflower seeds just before serving.
- Lighter Dressing: Substitute 2 tablespoons of the mayonnaise with plain Greek yogurt for a slightly tangier dressing.
- Don’t Overdress: Start with three-quarters of the dressing and add more as needed. The cabbage will release some moisture as it sits.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Frequently Asked Questions
What’s the difference between Apple Slaw and regular coleslaw?
Traditional coleslaw is usually made with shredded cabbage and a creamy mayonnaise-based dressing. Apple Slaw adds fresh apples for sweetness and crunch. This version also uses apple cider and apple cider vinegar for a lighter, tangier dressing.
Do you need to peel apples for Apple Slaw?
No! I prefer leaving the skins on because they add color and texture. Just wash and core the apples before slicing them into thin matchsticks.
How do you keep apples from turning brown in coleslaw?
The apple cider vinegar in the dressing helps slow browning. If you’re slicing the apples ahead of time, toss them with a little lemon juice or apple cider vinegar before storing them in the refrigerator.
Can you use bagged coleslaw mix?
Absolutely! A bag of shredded cabbage or coleslaw mix is a great shortcut. Use enough to replace the cabbage and carrots in the recipe, then add the apples and remaining ingredients.
Can you make Apple Slaw without mayonnaise?
Yes. For a different, non-creamy version, you can leave out the mayonnaise and use a little extra olive oil for a light apple cider vinaigrette. The dressing will be thinner and more tangy than the original recipe.
How long does Apple Slaw last in the refrigerator?
Apple Slaw is best eaten the day it’s made, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. It will soften as it sits, so toss well before serving.
