Creamy, a little sweet and a little tangy, this apple coleslaw recipe is one I make often. It’s so delicious. This is classic coleslaw with a twist – crunchy, sweet apple and it’s amazing.
- A little sweet, a little tart and so creamy.
- So quick and easy to make.
- Just 7-8 ingredients and 10 minutes is all you need.
- Perfect for BBQ’s, parties and picnics.
The creamy dressing is a combination of mayo and yoghurt making it tangy and lighter, yet rich all at once. It’s the perfect barbeque coleslaw being the fresh, creamy crunch you need next to grilled meats. I always serve it with my honey garlic ribs but it’s also the ideal coleslaw for pulled pork, fish, chicken and wrapped up in tacos and burgers.
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Ingredients and substitutions
Gather a few simple ingredients – there aren’t many – and get mixing! This coleslaw with green apple and cabbage is an essential sunny-day side dish.
Detailed quantities and instructions in the recipe card below.
- Mayonnaise: Use your favourite mayo. I use a low fat version since that’s what we always have on hand.
- Greek yoghurt: Again, I often have low fat Greek yogurt in the fridge so that’s what I use in my coleslaw. Full fat is perfectly fine and will give an even creamier result.
- Apple cider vinegar: To play up the apple flavour and add some extra tang, apple cider vinegar is the one. White wine vinegar and even rice wine vinegar are great swaps. You can even use the vinegar from your pickle jar.
- Sugar: You only need a touch of sugar and TBH just add sweetness to your taste. You can also use maple syrup instead.
- Cabbage: I like using red cabbage (it’s purple, really) and green cabbage for gorgeous colour.
- Apple: I love this coleslaw with green apple (granny smith apples) for it’s super crunchy texture and slightly tart flavour but if you prefer sweeter red apples, they will definitely work as well.
- Parsley: I love just a little fresh hit of herbs and parsley is wonderful but you can use dill too.
While this is an apple cabbage slaw, you can swap some of that cabbage for kale. Its bitterness goes really well with the sweetness of apple and it’s loaded with even more nutrients.
I don’t find that this slaw needs any salt but, as always, the recipe is a guide – do what works for you.
How to make apple coleslaw (step-by-step)
Despite the mayo dressing, this slaw recipe is fairly healthy. It’s also quick, simple and very inexpensive making it a great side dish for any day of the week.
Detailed quantities and instructions in the recipe card below.
Start with the coleslaw dressing
The best coleslaw is all about the dressing. Mix creamy mayo with tangy yogurt and apple cider vinegar and just a touch of sugar for balance. Do this in a nice big bowl, so you can mix everything in one bowl.
Now add the crunch and freshness
Of course, you could buy a bag of coleslaw mix but it’s so much fresher and tastier to do it from scratch – pinky promise. Bagged veg tends to be quite dry while fresh veg is, well, fresh!
Start by shredding the cabbage fairly finely – use a sharp knife or you could use a mandoline if you want it really fine. Julienne the apple so you have nice crunchy shards. I use a julienne peeler and it’s worth the investment – I use this little tool so often in the kitchen.
Mix the whole lot together and serve immediately for an incredibly crisp salad or chill overnight to tenderise the veggies a little.
Tools you need
- Sharp knife and chopping board.
- Julienne peeler – optional but incredibly helpful.
- Small whisk for mixing the coleslaw dressing.
- Large bowl for combining everything.
Variations
This apple slaw recipe is incredibly versatile.
- Cabbage: You can swap some cabbage for kale or add thin shards of fennel.
- Other flavours: Try adding some julienned beetroot for colour and flavour. Celery is wonderful for adding crunch. Finely sliced broccoli works a treat too. Some coarsely grated or julienned carrot gives it a little more of the classic flavour. Sliced capsicum (bell peppers) can add crunch and sweetness all at once.
- Heat: Want to spice it up? Add some finely chopped jalapeno or chilli. Give it a peppery kick from some radish or rocket (arugula). You can get just a low hum from green onions or sliced red onion.
- Sweetness: Try adding dried fruits like raisins or dried cranberries for a little added sweetness and chew.
- Nuts: Walnuts, almonds, cashews, peanuts and pistachios all add great texture. Seeds like pepitas and sunflower seeds are lovely too.
Yield and storage
This recipe makes enough for 4 people but is very easy to scale up for larger gatherings. Simply double everything for 8 serves etc.
I love this easy apple coleslaw served fresh but it’s also lovely chilled overnight, so the cabbage tenderises a little in the dressing and the flavors meld together. It’s great served as an easy side dish with this crispy oven roasted pork belly.
Did you try this granny smith apple coleslaw recipe?
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Ingredients
- ⅓ cup mayonnaise (use your favourite)
- ¼ cup Greek yoghurt
- 1 tablespoon apple cider vinegar
- ¼ teaspoon sugar
- ¼ small green cabbage, finely shredded (roughly 2 cups)
- ¼ small purple cabbage, finely shredded (roughly 2 cups)
- ⅓ cup chopped fresh parsley (optional)
- 1 medium Granny Smith apple, julienned & core discarded
For best results, always weigh ingredients where a weight is provided
Instructions
- In a large bowl, whisk together the dressing ingredients.
- Add the cabbage and apple and toss well until fully combined and coated.
- Serve immediately or cover with plastic wrap and chill in the fridge until required (lasts 2-3 days in the fridge).
- Please take a moment to leave a comment & rating. It's appreciated and so helpful.
Notes
- This slaw is crunchy when served fresh or, chilled overnight, the cabbage will become a little more tender.
- I use both low fat mayo and yoghurt but full fat is delicious too. Calories for the recipe are based on these low fat versions.
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4 Comments on “Apple Coleslaw”
I haven’t made this version specifically but one Very similar. The other used craisins as an addition and honey as the sweetener. Very good salad that goes well with chili as well.
The chewy texture from craisins would be great in this. Thank LuisaCA.
Such a refreshing summer salad
It sure is, Lexie. Thanks so much.