Apple Slaw is a crisp, creamy side dish made with cabbage, Granny Smith apples, carrots, and a tangy dressing that is perfect for BBQs and cookouts.
This Apple Slaw is a fresh and crunchy twist on classic coleslaw. Crisp cabbage, Granny Smith apples, and shredded carrots are tossed in a creamy, tangy dressing made with mayonnaise, apple cider vinegar, honey, and Dijon mustard. The result is a refreshing side dish with just the right balance of sweet and tangy flavors.
The Apple Coleslaw is a tried and true side dish that I love serving alongside my BBQ favorites.
If you like this easy recipe, be sure to try some of our other delicious salads like BBQ Coleslaw and Cucumber Dill Salad.
Reader Review: "This is my new go to recipe for coleslaw. My family thinks it is so very good." - Amanda
Why You'll Love This Recipe
- Fresh and crunchy. The cabbage, carrots, and apples give this slaw plenty of texture.
- Easy to make. Simply prep the vegetables, mix the dressing, and combine.
- Great make-ahead side. Letting the slaw chill gives the flavors time to come along.
- Sweet and tangy. Granny Smith apples, honey, and apple cider vinegar create a great balance of flavors.
ingredients
- Cabbage: The crunchy base for this slaw. Thinly chop so that every bite gets coated with the creamy dressing.
- Granny Smith Apple: Crisp and slightly tart flavor that works perfectly with the sweet dressing.
- Carrots: Shredded carrots add color, crunch, and natural sweetness.
- Mayonnaise: The creamy base for the slaw dressing.
- Apple Cider Vinegar: Adds a bright, tangy flavor!
- Honey: A little honey balances the tartness of the apples and vinegar.
- Dijon: Adds tang and depth to the dressing without overpowering the fresh ingredients.
- Celery Salt: Celery salt adds a familiar savory flavor that comes with a classic slaw.
- Salt and Pepper: Season to taste to bring all the flavors together.
- Fresh Parsley: Adds a pop of color and a fresh herb flavor.
Tim's Tip: Don't peel the apples! Leaving the skin on gives the apples extra color and helps them keep their delicious crunch.
How to make Apple Slaw
1. Prep the Vegetables: Start by chopping the cabbage and shredding the carrots. Dice the apples into thin matchstick-sized pieces.
2. Make the Dressing: In a bowl, combine the mayonnaise, apple cider vinegar, honey, Dijon mustard, celery salt, fresh parsley, salt, and pepper. Stir until the dressing is smooth and well combined.
3. Combine the Slaw: Add the cabbage, carrots, and apples to a large bowl. Pour the dressing over the vegetables and apples. Gently toss until everything is evenly coated.
4. Chill and Serve: For the best flavor, chill the Apple Slaw before serving. This gives the flavors a chance to come together while keeping the vegetables crisp and crunchy.
expert tips
- Don't peel the apple. The apple skin adds color and helps keep the apples crisp.
- Cut the apple into matchsticks. This makes them easier to eat and distributes the apples throughout the slaw.
- Don't overdress the slaw. Start with the recommended amount and add more only if needed.
- Chill before serving. A little time in the refrigerator allows the flavors to blend.
Substitutions and variations
- Some Protein: Swap the mayonnaise for plain Greek yogurt to add some protein while keeping the dressing creamy and delicious.
- Try a different apple: If you don't have Granny Smith Apples, Honeycrisp or Pink Lady apples would also be delicious. Choose a crisp apple that won't become mushy when mixed with the dressing.
- Add more crunch: Chopped nuts such as pecans or walnuts would add another layer of texture.
STorage
Store leftover Apple Slaw in an airtight container in the refrigerator. Because the slaw contains mayonnaise, keep it refrigerated until ready to serve.
The slaw may soften slightly as it sits, but the flavors will continue to develop.
FAQs
Absolutely. If you're short on time, a prepared cabbage and carrot slaw mix can make this recipe even quicker. Add in your diced apples and toss with the dressing.
No. I recommend leaving the peels on. The skin adds color and helps the apple maintain its crunch.
Granny Smith apples are my first choice because their tart flavor and crisp texture pair perfectly with the creamy, slightly sweet dressing. Honeycrisp or Pink Lady apples would also be delicious.
What to Serve with Apple Slaw
Apple Slaw is one of those side dishes that works with just about anything coming off the grill or smoker. The texture of the slaw pairs especially well with rich and smoky meats.
More Slaw Recipes
Recipe Video
Made this recipe? Let me know!
Recipe
Apple Slaw
Ingredients
- 4 cups Green Cabbage
- 2 cups Granny Smith Apple 1 large apple
- 1 cup Carrots Shredded
Dressing
- ¾ cup mayonnaise
- ¼ cup Apple Cider Vinegar
- 1½ tablespoon Honey
- 1 tablespoon Dijon Mustard
- 3 tablespoon Fresh Parsley
- ½ teaspoon Celery Salt
- ½ teaspoon salt
- ½ teaspoon Black Pepper
Instructions
- Prep the Vegetables: Start by chopping the cabbage and shredding the carrots. Dice the apples into thin matchstick-sized pieces.
- Make the Dressing: In a bowl, combine the mayonnaise, apple cider vinegar, honey, Dijon mustard, celery salt, fresh parsley, salt, and pepper. Stir until the dressing is smooth and well combined.
- Combine the Slaw: Add the cabbage, carrots, and apples to a large bowl. Pour the dressing over the vegetables and apples. Gently toss until everything is evenly coated.
- Chill and Serve: For the best flavor, chill the Apple Slaw before serving. This allows the flavors to blend while keeping the vegetables crisp and crunchy.
Video
Notes
- Don't peel the apple. The apple skin adds color and helps keep the apples crisp.
- Cut the apple into matchsticks. This makes them easier to eat and distributes the apples throughout the slaw.
- Don't overdress the slaw. Start with the recommended amount and add more only if needed.
- Chill before serving. A little time in the refrigerator allows the flavors to blend.
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