Coleslaw recipe with apple

EASY APPLE COLESLAW RECIPE

Apple Coleslaw features colorful fruits and veggies mixed with a peppery-sweet creamy coleslaw dressing – it’s healthy, delicious and so easy to make!

I love making coleslaws and this light and refreshing fruit filled slaw is a welcome addition to the other great slaw recipes on the blog. It’s creamy, crunchy, healthy and the best apple slaw ever!

Bring this coleslaw along as a side dish to potlucks, parties, or just about any type of gathering or get-together. It also makes for a great light lunch or a delicious option for the brown bag lunch.

Ingredients You’ll Need

Made from scratch, this apple coleslaw recipe includes cabbage, apples, dried cranberries, carrots, green onions and slivered almonds tossed in a delicious creamy vegan tahini maple dressing.

Here is everything you’ll need, including variations:

• Cabbage – Use regular green cabbage or Napa.
• Carrots – Cut your own, but for convenience use pre shredded carrots.
• Apples – Use your favorite apples, sweet or tart – fuji, granny smith, honey crisp, gala, golden delicious, or a combo.
• Cranberries – In place of cranberries, raisins work well too.
• Almonds – Vary up the slivered almonds, using sunflower seeds, pecans or walnuts.
• Onion – Use diced red onion in place of green onions.
• Apple Coleslaw Dressing – This is a creamy, no mayo recipe, but feel free to use vegan mayo or plain non-dairy yogurt in place of the tahini as noted in the recipe.

How To Make Easy Apple Coleslaw

Making coleslaw with apples is super easy and only requires a few simple steps:

• Start with the coleslaw dressing by mixing together the tahini, maple syrup, apple cider vinegar and pepper in a small bowl and et aside to let the flavors combine.
• Prepare the cabbage by removing the first cabbage leaf, core and finely slice the cabbage, then give it a good rough chop.
• Wash the apples well, core and julienne into matchsticks.
• In a large mixing bowl, add the cabbage, apples, carrots, cranberries, green onions and almonds. If you don’t have a large mixing bowl, a 6 qt. soup or stock pot will do perfectly.
• Pour the dressing over top the slaw salad and mix well to combine (shown below). It may a take a minute or two to really get it coated well.

Serve as is, or let chill in the refrigerator for about 30 minutes before serving.

Serving Suggestions

How To Store Coleslaw

Coleslaw can be safely stored in an airtight container in the refrigerator for up to 3 – 5 days.

Can You Make Coleslaw Ahead?

You can make coleslaw 3 to 4 days ahead of serving it. For best presentation, I don’t recommend making it more than 24 hours in advance as it tends to become watery and limp. You can always prep the ingredients, keeping the slaw and dressing separate until a few hours before serving. To keep the apples from browning, place them in a bowl of water with a squeeze of lemon juice.

Will the apples turn brown in coleslaw?

Nope! The apples will not turn brown with the use of apple cider vinegar in the coleslaw dressing, so you can safely make your apple coleslaw a day or two ahead of time. Just keep it stored in the refrigerator until ready to serve.

I hope you LOVE this apple coleslaw as much as we do! It’s:

This sweet & peppery coleslaw is crowd-pleasing and a nice change from the usual coleslaw recipes.

I often make a batch, eating it as a main dish, and graze on it throughout the day. It’s also great for make ahead lunches and is even better the next day!

If you try this apple coleslaw recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.

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Apple Cranberry and Almond Coleslaw

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Cranberry Almond Apple Slaw – crunchy, fresh and delicious, it’s the perfect side for BBQ’s, parties or picnics!

Made with a simple, tangy homemade dressing and so easy to adapt with your favorite flavors, you can’t go wrong.

Cranberry, Almond & Apple Slaw Recipe

Who doesn’t love coleslaw? It’s crunchy, it’s creamy, it’s slightly sweet, and it goes with just about anything, plus it always has me heading back and heaping another generous scoop onto my plate (no shame, it’s cabbage).

Here, you get the perfect creamy coleslaw with the addition of apples, cranberries and almonds. It’s covered in a lighter Greek yogurt dressing (versus a classic coleslaw dressing that has as much as a cup of mayonnaise in it).

This Cranberry, Almond and Apple Coleslaw recipe has a mild flavor to it, but if you’d like a more pronounced flavor you can definitely add in a tablespoon or two of Dijon mustard to the dressing.

And if you want to skip a step, you can use a coleslaw mix in place of the shredded cabbage and carrots. I think it’s time for pulled pork or pulled chicken sandwiches this week for dinner, don’t you? And then of course this homemade coleslaw to go with it!

Cranberry Almond Apple Coleslaw Ingredients

For the apple slaw base, you’ll need:

• Cabbage
• Matchstick carrots
• Gala apples
• Green onions
• Sliced almonds
• Dried cranberries

And for the healthier coleslaw dressing, you’ll need:

• Greek Yogurt
• Mayo
• Honey
• Cider Vinegar
• Salt & Pepper

How to Make Coleslaw From Scratch

• Prep the coleslaw ingredients (shred the cabbage, dice the apples, etc.)
• Whisk together coleslaw dressing ingredients in liquid measuring cup.
• Toss everything together in a large bowl and serve immediately.

Can I Use Another Dried Fruit Instead of Cranberries?

Yes, feel free to use any dried fruit in this coleslaw recipe. Just make sure to dice the dried fruit if you’re using larger fruit pieces (like dried dates or apples).

Also, depending on how sweet the dried fruit is in comparison to dried cranberries you may need to add more or less honey to balance out all the flavors.

What to Serve with Apple Coleslaw

This apple cabbage slaw pairs well with most meats, which is why I love bringing it to summer potlucks and BBQ’s. A few of my favorite foods to pair with this easy coleslaw are:

• Burgers
• Grilled chicken or fish
• Roast meats
• Pulled pork
• As a sandwich filler with cold cuts or cheese
• Have as part of a loaded salad

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Crunchy Apple Coleslaw Recipe

This Apple Coleslaw Recipe is made with sweet apples, shredded cabbage, green onions, and a light dijon vinaigrette. Healthy, crunchy, and super easy to make, enjoy this apple slaw year-round with all your favorite lunch and dinner recipes.

Apple Coleslaw Recipe

Coleslaw never fails to surprise me. How can a bowl filled with bitter cabbage taste so good? And yet, there it is, all shredded and fresh and tasting delicious.

This apple coleslaw is one of my favorites. Made with shredded green cabbage, Granny Smith apples, chopped green onions, parsley, and tossed with a light dijon vinaigrette, this apple slaw pairs well with heavy stews and meats popular in the cooler winter months, yet settles comfortably on hot summer evenings.

It’s the perfect year-round coleslaw anyone can make!

Ingredients in Apple Coleslaw

There are just four ingredients in this apple slaw, including-

• Cabbage – Must have cabbage, right? You’ll need a small(ish) Cannonball cabbage (aka green cabbage).
• Apples – Any apple will work, but a crisp, sweet, tart, apple variety is recommended. I used Granny Smith apples because they’re easy to find in most stores, but my favorite apple variety includes Pink lady and Pink Crisps.
• Green onions – Milder than other onion varieties, but still filled with flavor, green onions add delicious flavor.
• Parsley – Fresh chopped parsley goes a long way in adding loads of fresh flavor. If you’re not a fan of parsley, simply leave it out.

For the Dijon Vinaigrette, however, you’ll need-

• Mustard – With a mix of both whole grain and dijon mustard
• Apple cider vinegar – Rather than a creamy mayo-based apple slaw dressing, I chose to dress this Apple Coleslaw Recipe with an apple cider based vinaigrette. If you don’t have any apple cider vinegar, substitute with rice vinegar.
• Sugar – Traditional coleslaw recipes typically some with a creamy, tangy, sweet dressing. This vinaigrette, while very different, is quite similar. The added sugar cuts through the strong flavors from the mustard and the vinegar balancing the three.
• Fresh grapefruit juice – Citrus juice is an easy way to add extra flavor.
• Salt + Pepper – to taste

How to make Apple Slaw

To make this recipe, simply:

If you plan to make this recipe the night before (or any significant period of time before serving), I recommend waiting to chop the apples and toss the salad with the vinaigrette with the dressing until just before serving.

What to serve with Apple Coleslaw

This easy apple coleslaw pairs really well with rich meats and stews. I often serve this recipe with sauce heavy dishes like BBQ ribs, pulled pork, chili, baked beans, Steak, or Chicken Kabobs.

Of course, apple slaw also loves being sandwiched between a bun. Add to your favorite BBQ Chicken Sandwiches, Apple Cider Pulled Pork Sandwiches (coming soon!), hotdogs, or Chili Dogs.

You may also use this apple coleslaw recipe as the base to a larger salad. Simply toss in some nuts, shredded chicken, and dried fruit, and you’ll have a complete meal!

Looking for something lighter? Serve with your favorite fish or shrimp tacos.

Tips and Tricks

• I do not recommend freezing leftovers.
• Can this apple slaw be prepared ahead of time? Yes . However, for best results- wait to chop the apples until just before serving and wait to toss the salad with the dijon vinaigrette until just before serving.
• Substitute the fresh grapefruit juice with fresh orange juice, if desired.
• Optional add-ins: slivered almonds, dried cranberries or cherries, and carrots.
• If you’re short on time, you may use pre-shredded bagged green cabbage, however (I’ve found) that chopping your own cabbage results in fresher-tasting, crunchier coleslaw.
• Leftovers store well for up to 3 days. However, the flavors and overall texture of the apple slaw are best enjoyed the day it is made.
• Try repurposing leftovers in fried spring rolls.

For More Apple Recipes, check out:

If you try this Apple Coleslaw Recipe, please leave me a comment and let me know! I always love to hear your thoughts.

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Apple Cider Vinegar Coleslaw

If you’re looking for a ridiculously easy recipe for coleslaw, look no further than this one! Made with a simple homemade dressing, shredded cabbage and carrots, this apple cider vinegar coleslaw is a healthy and hearty side dish that works well for any meal of the day.

This vinegar coleslaw recipe is so quick and easy to make it’s the perfect side dish for a summer BBQ. Although a more traditional coleslaw recipe calls for a mayo-based dressing, a vinegar-based dressing is a great way to create a healthy coleslaw that is still packed with flavour. For this particular recipe, I used an apple cider vinegar dressing because it’s a great combination of tangy and sweet and it provides numerous health benefits at the same time. Not only is apple cider vinegar known for aiding with digestion and blood sugar regulation, but the cabbage and carrots help to increase the overall fibre content of the dish.

For the best results, be sure to slice your cabbage and carrots thinly using a sharp knife or mandolin slicer. Not only will this make for a better texture, but it will allow the vegetables to absorb more of the apple cider vinegar dressing.

Plus, although this healthy vinegar coleslaw recipe calls for a combination of green and red cabbage you can truly use any combination of cabbage you have on hand and, if you wanted to make this dish extra colourful, a couple of handfuls of freshly chopped kale is a great compliment to the tangy flavours in this apple cider vinegar coleslaw.

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