Coleslaw with Apple

The crunch of fresh cabbage and the sweet surprise of apple still takes me back to summer potlucks where everyone brought their version of this classic. My neighbor insisted the secret was grating the apple instead of dicing it, creating these delicate ribbons that weave through the vegetables. She was right about that detail.

I started making this for weeknight dinners when grilling season began. Something about the cool crisp texture alongside warm, charred food just works. My husband now requests it whenever we host, and Ive learned to make double batches because the bowl somehow empties faster than anything else on the table.

Ingredients

• White cabbage: Grating it yourself creates the perfect texture and keeps it fresh and snappy
• Large carrot: Adds subtle sweetness and beautiful color contrast
• Sweet tart apple: The grated texture distributes flavor throughout every bite
• Spring onions: Mild onion flavor that doesnt overpower the fresh ingredients
• Greek yogurt: Creates a lighter dressing while keeping that creamy satisfaction
• Mayonnaise: Just enough to bring richness without making it heavy
• Dijon mustard: Adds depth and a gentle sharpness to the dressing
• Apple cider vinegar: Brightens everything and cuts through the creaminess
• Honey: Balances the vinegar and enhances the apples natural sweetness

Instructions

Prepare your fresh vegetables:

Place the shredded cabbage, grated carrot, grated apple, and sliced spring onions in your largest mixing bowl. Toss the apple with a splash of lemon juice first if you plan to make this ahead.

Whisk the creamy dressing:

In a separate bowl, combine the Greek yogurt, mayonnaise, Dijon mustard, apple cider vinegar, honey, salt, and pepper until completely smooth.

Combine everything:

Pour the dressing over the vegetables and toss thoroughly until every piece is coated. The mixture will seem dry at first but will release moisture as it sits.

Add the finishing touches:

Taste and adjust the seasoning, then fold in chopped parsley if you want extra color and freshness.

Let it rest:

Refrigerate for at least 15 minutes before serving, giving the flavors time to become friends.

Pin It

This coleslaw has become my go-to for summer gatherings, but honestly it works year round. Something about the sweet and tangy combination makes people keep coming back for just one more spoonful.

Choosing the Right Apple

Sweet tart varieties like Granny Smith or Honeycrisp work beautifully here because they hold their texture and provide enough acidity to balance the creamy dressing. Ive tried softer apples, but they can turn mushy once grated.

Making It Your Own

Toast some walnuts or sunflower seeds and sprinkle them on top right before serving for extra crunch. A handful of raisins or dried cranberries adds lovely sweetness that plays nicely with the fresh apples.

Serving Suggestions

This coleslaw shines alongside anything grilled, from burgers to chicken to portobello mushrooms. It also works wonderfully as a topping for fish tacos or as part of a larger picnic spread.

• Pile it onto pulled pork sandwiches for a classic combination
• Serve alongside grilled corn and watermelon for a summer feast
• Keep it vegetarian as a standalone light lunch with crusty bread

Pin It

Hope this becomes a regular in your rotation like it has in mine. Nothing beats that first crunch.

Recipe Questions & Answers

→ Can I make this coleslaw ahead of time?

Yes, this coleslaw actually benefits from chilling for 15-30 minutes before serving. The flavors meld together beautifully, and the vegetables maintain their crunch for up to 24 hours when refrigerated in an airtight container.

→ What type of apple works best?

Sweet-tart varieties like Granny Smith, Honeycrisp, or Braeburn work wonderfully. They provide a nice crunch and balance the creamy dressing. Avoid very soft apples as they may become mushy when mixed.

→ Is this suitable for vegetarians and those with gluten intolerance?

Yes, this coleslaw is both vegetarian and gluten-free. Always check your mayonnaise and mustard labels to ensure they're certified gluten-free if you have severe sensitivities.

→ How can I prevent the apples from turning brown?

Toss the grated apple with 1 tablespoon of lemon juice immediately after grating. The acidity prevents oxidation and keeps the apples looking fresh while adding a subtle brightness to the overall flavor.

→ Can I make this vegan?

Absolutely. Substitute Greek yogurt with a plain dairy-free yogurt and use vegan mayonnaise. The texture and flavor remain excellent, making it inclusive for various dietary preferences.

→ What goes well with this coleslaw?

This versatile side pairs perfectly with grilled chicken, burgers, pulled pork sandwiches, or fish tacos. It also complements other barbecue favorites and adds a refreshing element to rich, savory dishes.