Apple Coleslaw combines green cabbage, tart apples, sweet cranberries, and crunchy almonds with a creamy, flavorful dressing.
Apple Coleslaw Recipe
I’m obsessed with coleslaw and find any excuse to add it to meals. Whether it’s on BBQ Chicken Sandwiches or Crockpot Pulled Pork, I always pile on my favorite homemade Coleslaw.
So I created a version perfect for fall and winter! It’s sweet, tangy, crunchy, and super delicious. I’ve added it to wraps, sandwiches, and even my Thanksgiving spread. Sure, Cranberry Sauce is great, but Apple Coleslaw on turkey? Total game changer!
Ingredients
Here’s what you’ll need to make Apple Coleslaw:
- Cabbage: Choose a fresh, firm cabbage, avoiding any that are wilted.
- Apples: Honeycrisp adds sweetness; for a more tart flavor, go with Granny Smith.
- Celery & green onions: Add crunch and freshness.
- Almonds & cranberries: Bring sweetness and texture. Toast the almonds to keep them crisp. Or try honey almonds for a sweeter slaw.
Apple Coleslaw Dressing:
- Apple cider vinegar: Brings out the apple flavor and balances the creaminess.
- Mayo: Use a high-quality mayo for the best flavor.
- Sour cream: Feel free to use reduced fat.
- Dijon mustard: Adds extra flavor.
- Honey or sugar: Honey adds natural sweetness; adjust sweetness to taste.
- Seasonings: Salt, pepper, and celery seed add depth. If you don’t have celery seed, the slaw will still be tasty!
How To Make Apple Coleslaw
- Make dressing: Whisk together mayo, sour cream, apple cider vinegar, Dijon mustard, honey, and seasonings in a bowl. Set aside.
- Prepare slaw: Thinly slice cabbage, apples, celery, and green onions.
- Combine: Mix cabbage, apples, celery, green onions, almonds, and cranberries in a large bowl.
- Toss: Pour dressing over the slaw and toss until everything is well coated.
- Chill and serve: Pop in the fridge for 15-20 minutes, toss again, and serve.
How To Use Apple Coleslaw
- Enjoy as a side: Just like a salad, it’s delicious on its own!
- Serve with meats: Great with pulled pork, pork chops, grilled chicken, steak, or fish.
- Add to wraps or sandwiches: Try it with leftover grilled chicken or turkey, plus some Muenster cheese in a tortilla.
- Use in tacos: Add a scoop to your favorite fish or chicken tacos.
- Top burgers: Skip the fry sauce and use this coleslaw on burgers!
Storage
For the best taste and texture, enjoy Apple Coleslaw the same day it’s made. If you have leftovers, store them in an airtight container in the fridge for up to 3 days. Stir well before serving.
Use Leftover Apples In One Of These Recipes:
- Apple Salad with a sweet apple cider vinegar dressing
- Apple Pie the best apple pie recipe ever!
- Easy, homemade cinnamon-spiced Applesauce
- Apple Nachos with lots of fun topping ideas
- Apple Bread Recipe with grated apples
Apple Coleslaw
Apple Coleslaw blends green cabbage, tart apples, sweet cranberries, and crisp almonds with a creamy, flavorful dressing.
Ingredients
- 1 small green cabbage
- 2 large Honeycrisp apples
- 1/2 cup celery very thinly sliced, 2 stalks
- 1/2 cup sliced green onions
- 3/4 cup sliced almonds
- 3/4 cup dried sweetened cranberries
Dressing
- 1/2 cup mayo
- 1/2 cup sour cream
- 1-1/2 tablespoons apple cider vinegar
- 2 teaspoons Dijon-style mustard
- 2 tablespoons honey or more if you want it sweeter
- Salt and pepper
- 1/4 teaspoon celery seed optional
Instructions
- Dressing: In a medium bowl, whisk dressing ingredients and season to taste with salt and pepper, then whisk until completely smooth. Refrigerate until ready to use.
- Slaw: Thinly slice cabbage to make 7 packed cups (see note 1). Cut apples into matchsticks, about 3-1/4 cups (see note 2). Thinly slice celery and green onions. Combine all in a large bowl with almonds and cranberries.
- Serve: Pour dressing over cabbage mixture and toss well. Refrigerate for 15–20 minutes to soften, then toss again, adjust seasoning as needed, and serve. Toss well occasionally during serving.
Video
Recipe Notes
Note 1: How to prepare the cabbage:
- Remove any outer leaves that are browned or crumpled.
- Cut cabbage exactly in half.
- Cut those halves in half (to get four quarters) and cut out the core of each quarter.
- Slice each cabbage quarter into very thin shreds.
- Transfer sliced cabbage to a salad spinner base. Wash thoroughly and spin to dry completely.
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- Wash and fully dry apples.
- Cut each side from the core to get four pieces.
- Cut each piece into thin slices.
- Cut each slice into thin slices that look like matchsticks.
Storage: For the best taste and texture, enjoy Apple Coleslaw the same day it’s made. If you have leftovers, store them in an airtight container in the fridge for up to 3 days. Stir well before serving.
Nutrition
Serving: 1serving | Calories: 204kcal | Carbohydrates: 22g | Protein: 3g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 10mg | Sodium: 95mg | Potassium: 249mg | Fiber: 4g | Sugar: 16g | Vitamin A: 224IU | Vitamin C: 25mg | Calcium: 64mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Your Apple coleslaw was delicious. Followed it just as you said. Will definitely make it again. Thank you!
So thrilled to hear this! Thanks Nadine!