Apple Coleslaw is the crunchy, refreshingly tangy side dish that always steals the show at picnics, barbecues, and family dinners. Bursting with a medley of vibrant colors from crisp cabbages, sweet apples, carrots, and a creamy, lightly sweetened dressing, it strikes a perfect balance between savory and sweet. Whether you’re serving it next to grilled meats or tucking it into sandwiches, Apple Coleslaw delivers irresistible texture and bright flavor, making every bite feel like a celebration of freshness.
Ingredients You’ll Need
The beauty of Apple Coleslaw lies in the simplicity and lively combination of its ingredients. Each one plays a vital role—some bring crunch, others add color, and a few offer just the right hit of tang or sweetness so every forkful is memorable.
- Green Cabbage: The base of the slaw, providing that classic crunch and mild flavor.
- Red Cabbage: Adds a pop of color and a slightly deeper, earthy taste to the mix.
- Carrot: Brings subtle sweetness and eye-catching orange flecks throughout the salad.
- Apple (Honeycrisp or Fuji): The star ingredient; its crisp texture and juicy sweetness lift the whole dish.
- Green Onions: Give a gentle bite and oniony freshness without overpowering the salad.
- Mayonnaise: Creates a creamy base that binds all the ingredients while mellowing out the sharper flavors.
- Apple Cider Vinegar: Adds a pleasant tang, balancing the mayo’s richness and echoing the apple’s sweetness.
- Honey: Lends gentle sweetness that ties everything together without overpowering the fresh produce.
- Dijon Mustard: Brings a touch of subtle heat and depth to the slaw dressing.
- Salt: Just enough to round out the flavors and make every ingredient shine.
- Black Pepper: A hint of spice that finishes the creamy dressing perfectly.
How to Make Apple Coleslaw
Step 1: Gather and Prep the Vegetables
Start by thinly slicing or shredding your green and red cabbages—aim for about four cups green and one cup red. Peel and grate the carrot for a burst of color and extra crunch, then julienne or grate one large apple (a Honeycrisp or Fuji works wonders for both flavor and texture). Slice the green onions thinly; these will offer pops of fresh, mild flavor throughout your Apple Coleslaw.
Step 2: Mix the Produce
In a large mixing bowl, combine the green cabbage, red cabbage, carrot, apple, and green onions. Toss everything together with your hands or a couple of big forks to make sure the veggies—and especially that apple—are evenly distributed. Keep the mixture light and loose; you want those ribbons and shreds to remain distinct for maximum crunch.
Step 3: Whisk the Dressing
In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, honey, Dijon mustard, salt, and black pepper. Take a moment here—blend until the dressing is smooth and uniform, since this is the heart of Apple Coleslaw’s flavor. Give it a quick taste and adjust the honey, vinegar, or mustard to match your preference for tang or sweetness.
Step 4: Combine and Toss
Pour the creamy dressing over the slaw mixture. Use salad tongs or two wooden spoons to toss everything thoroughly, making sure the dressing coats every shred of cabbage, carrot, and apple. You want a nice even coating—nothing dry, nothing drowning. This step ensures every bite is flavorful and satisfying.
Step 5: Chill for Best Flavor
Pop your Apple Coleslaw in the refrigerator for at least 30 minutes before serving. This short chill time lets the flavors meld beautifully and gives the dressing a chance to soak slightly into the veggies for that ultimate, cohesive taste. When ready to serve, give it a gentle toss again to redistribute any dressing that may have settled at the bottom.
How to Serve Apple Coleslaw
Garnishes
A sprinkle of chopped walnuts or sunflower seeds across the top brings a nutty crunch and extra interest to your Apple Coleslaw. If you want to amp up the color, a handful of fresh parsley or a handful of dried cranberries does the trick—making the salad look as irresistible as it tastes.
Side Dishes
Apple Coleslaw is a versatile partner for grilled chicken, barbecue ribs, pulled pork sandwiches, or even crispy fish tacos. Its cool crunch and bold flavors make it a refreshing counterpoint to anything rich, smoky, or spicy. It’s also beautiful beside roasted potatoes or veggie burgers for a satisfying, lighter meal.
Creative Ways to Present
Try serving Apple Coleslaw in lettuce cups for fun, hand-held bites at parties, or layer it over burgers and hot dogs for an instant flavor (and texture!) upgrade. For picnics, pack it into individual mason jars, or serve family-style in a wide, shallow platter so everyone can appreciate its mosaic of colors.
Make Ahead and Storage
Storing Leftovers
Store your leftover Apple Coleslaw in an airtight container in the refrigerator, where it will stay crisp and delicious for up to three days. The flavors deepen a bit with time, though the vegetables remain satisfyingly crunchy for the first day or so. Just give it a quick toss before serving again to re-awaken the mix.
Freezing
While Apple Coleslaw is best enjoyed fresh, it isn’t ideal for freezing—cabbage and apples can lose their crunch and become watery after thawing. If you must freeze, try storing just the dressing separately and making a fresh batch of slaw mix when you’re ready.
Reheating
There’s no need to reheat Apple Coleslaw, as it’s meant to be served cold and crisp. If you find the coleslaw has chilled too much in the fridge, simply let it sit out at room temperature for 10-15 minutes before serving. That quick rest will enhance its texture and flavor.
FAQs
Can I use different types of apples in Apple Coleslaw?
Absolutely! You can swap in tart Granny Smith apples for more zing, or go with a Gala or Pink Lady for extra sweetness. Just make sure to use a crisp, fresh apple for the best texture.
Is there a way to make Apple Coleslaw dairy-free?
Yes, simply use a vegan mayonnaise instead of traditional mayo and double-check your Dijon mustard to ensure it’s dairy-free. Everything else in the recipe is naturally dairy-free, making it easy to adapt for most diets.
How can I prevent the apples from browning in the coleslaw?
Toss the julienned apples immediately with some of the apple cider vinegar before mixing everything together. The vinegar helps keep the apples bright and crisp, locking in their gorgeous color as well as flavor.
Can I make Apple Coleslaw ahead of time?
Definitely! You can prepare the coleslaw up to a day in advance. Just store it covered in the fridge and toss again before serving to refresh the dressing and keep everything looking pretty.
What protein dishes pair best with Apple Coleslaw?
Apple Coleslaw is the perfect sidekick to pulled pork, barbecue chicken, smoked sausages, or grilled fish. Its crisp, cool freshness makes it ideal for balancing out the richness of your favorite mains.
Final Thoughts
I hope this Apple Coleslaw finds its way to your table soon, bringing a burst of crunch, color, and irresistible tang to your next meal. It’s so quick to put together and always leaves friends and family asking for seconds. Give it a try—your taste buds (and your picnic guests) will thank you!
PrintApple Coleslaw Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
A refreshing twist on traditional coleslaw, this Apple Coleslaw combines crunchy cabbage, sweet apple, and a tangy dressing for a perfect side dish or topping for sandwiches. The crispness of the apple adds a delightful contrast to the creamy dressing.
Ingredients
For the Coleslaw:
- 4 cups shredded green cabbage
- 1 cup shredded red cabbage
- 1 large carrot, grated
- 1 large apple (such as Honeycrisp or Fuji), julienned or grated
- 2 green onions, thinly sliced
For the Dressing:
- 1/2 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- In a large bowl, combine the green cabbage, red cabbage, carrot, apple, and green onions. Mix well.
- In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, honey, Dijon mustard, salt, and pepper until smooth.
- Pour the dressing over the slaw mixture and toss until everything is evenly coated.
- Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
- Serve cold and enjoy!
Notes
- For added texture, stir in 1/4 cup chopped walnuts or sunflower seeds.
- This slaw pairs well with grilled meats or pulled pork sandwiches.
- Use a tart apple for a tangier flavor profile.
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