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Apple slaw in a blue and white serving bowl with a gold serving spoon
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Apple Slaw Recipe

This easy Apple Slaw recipe is loaded with crisp apples, crunchy cabbage, sweet carrots and a lightly creamy apple cider dressing. Fresh, tangy and ready in just 35 minutes, it's the perfect side dish for weeknight dinners, Thanksgiving, Christmas and holiday parties.
Prep Time15 minutes
Chilling Time20 minutes
Total Time35 minutes
Course: Salad, side
Cuisine: American
Diet: Low Calorie, Vegetarian
Servings: 8
Author: Kellie
Cost: $5

Equipment

  • chef's knife
  • cutting board
  • mixing bowl
  • 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

Calories: 141kcal | Carbohydrates: 20g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 3mg | Sodium: 237mg | Potassium: 257mg | Fiber: 3g | Sugar: 14g | Vitamin A: 3197IU | Vitamin C: 32mg | Calcium: 42mg | Iron: 1mg