Apple Slaw Recipe

A wooden spoon holding a scoop of apple slaw over the bowl.

This crisp and tangy apple slaw recipe comes together in under 30 minutes, with crunchy apples, fresh cabbage, and a creamy dressing. It’s a refreshing twist on classic coleslaw that goes with everything!

Course Salad, side, Side Dish

Cuisine American

Diet Gluten Free, Low Salt

Prep Time 15

Cooling time 15

Total Time 30

Servings servings

Calories 135kcal

Author Jessy Freimann

Equipment

Ingredients

½ cup mayonnaise
1 Tablespoon olive oil
1 teaspoon apple cider vinegar
1 teaspoon whole grain mustard
¼ teaspoon hot sauce (a few dashes)
¾ teaspoon celery salt
¼ teaspoon Kosher salt
½ teaspoon sugar
¼ teaspoon garlic powder
2 ½ cups apples shaved on the 3 millimeter / ⅛ inch setting on a mandolin with the large julienne blade, about 2-3 apples. RubyFrost or SnapDragon apples work well.
2 Tablespoon lemon juice
16 ounces fresh coleslaw mix bagged cabbage mix without dressing
1 bunch green onions sliced thin

Instructions

In a medium bowl, place the julienned apples and pour the lemon juice over them. Toss to lightly coat.
Place the coleslaw mix and sliced onions into the large bowl with the dressing and then pour in the apples.
Toss well until everything is fully coated. Cover and refrigerate until serving (at least 15 minutes).

Video

Notes

Don’t skip the lemon juice. It keeps the apples from oxidizing and helps balance out the flavor.

Thin, even apple slices blend nicely with the cabbage and give a crisp bite in every forkful. A mandoline makes it easiest, but hand-cut or grated works too.

Start light on the dressing. You can always add more, but once the slaw is overdressed, it can get soggy.

Chill the slaw at least 15 minutes before serving. It gives the flavors time to come together and makes it extra refreshing.

This BBQ coleslaw recipe is super customizable. Try adding dried cranberries, sunflower seeds, or even a little extra hot sauce if you want a spicy kick.

Ingredients to prep ahead- Mix the dressing up to 2 days ahead, and prep the carrot and cabbage if you’re not using a bagged mix.

Leftovers and storage- Keep in an airtight container in the fridge for up to 2 days. The apple may soften a bit, but the slaw will still taste delicious.

Nutrition