A good slaw is always welcome at my table, but my kids were especially excited to see this fresh apple slaw, which has become my go-to-veggie-and-fruit side dish when crisp apples are at their peak. Crunchy cabbage, sweet-tart apple slices, and green onion are tossed in a light, tangy apple cider vinaigrette that’s hard to resist. It’s an easy apple recipe that’s fresh flavorful, ready in 10 minutes, and easy to incorporate into weeknight dinners, potlucks, or even holiday menus.
Recipe Highlights
Quick and easy: This slaw comes together in just 10 minutes with minimal prep, making it ideal for busy days or last-minute side dish additions.
Fresh and crisp: A mix of crunchy cabbage, sweet-tart apples, and green onion makes every bite bright and refreshing.
Naturally gluten-free, dairy-free, vegan, and nut-free: Free from mayo or Greek yogurt and with wholesome ingredients, this apple coleslaw is a vinegar- and mustard-based coleslaw that fits a variety of dietary needs without sacrificing flavor.
Ingredient Spotlights
These aren’t all the ingredients in my apple coleslaw recipe, just a few notes about the main ones:
- Apple: I use Honeycrisp apples, preferring their sweet flavor, but any red or green apples taste great. Granny Smith apples are tasty for a slightly tangier slaw. Slice them thinly or into matchsticks to add sweetness and crunch to every bite. I like to leave the skin on for extra fiber.
- Apple cider vinegar: I use this as the base of the creamy dressing, enhancing the flavor of the apples while adding subtle apple flavor and a delicious tang.
- Coleslaw mix: I typically use store-bought coleslaw mix to save time. I’ve also made my own by using green and red shredded cabbage or by combining 3 cups green cabbage, 2 cups red cabbage, and 1 cup carrots quickly in a food processor.
- Maple syrup: I use this to sweeten the coleslaw dressing without adding refined sugars. When I don’t have maple syrup on hand, I use honey instead, and it works just as well.
This is one of those flexible, forgiving, and delicious recipes that lends itself well to other mix-ins you may want to add, such as dried cranberries, raisins, sliced pears, celery seed, poppy seeds, sunflowers seeds, or other dried fruits, seasonings, or nuts.
Find the ingredient list with exact measurements in the recipe card below.
My Favorite Ways To Use This Slaw
This apple slaw is a lot like other vinegar-based cole slaws, but with the addition of sweet apples. My favorite way to use this apple slaw is as a condiment on top of my apple cider pulled pork bowls, pulled pork sandwiches, and these crockpot BBQ pulled pork bowls, but there are so many other yummy ways to enjoy it.
For example, I often use this slaw as a low-carbohydrate side for main courses like grilled pork loin, spatchcock chicken, or grilled pork burgers. It also nicely complements other sides like mashed sweet potatoes and roasted sweet potatoes for a well-balanced meal.
Prep It Ahead Of Time
I think this apple cabbage slaw is best served the same day it’s made. However, to save time, I like to mix the dressing ingredients in a small bowl or jar and store it in the fridge for up to 4 days. Then, I slice the produce up to a day in advance, sprinkling a dash of lemon juice over the apples to prevent browning. When I’m ready to serve, all I have to do is shake up the dressing, toss the ingredients, and the slaw is ready to eat in minutes. The combined slaw also stores well in the fridge for up to 2 days.
How Long Leftovers Will Stay Fresh
Store slaw in an airtight container in the refrigerator for up to 2 days. The cabbage will soften slightly as it sits, but the flavors will still be bright and tangy. Give the ingredients a quick toss to redistribute the dressing before serving.
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Apple Slaw Recipe
This apple slaw recipe is sweet, tangy, and deliciously crisp. Quick and simple to prepare, it’s naturally gluten-free, dairy-free, and vegan. Add it to sandwiches, tacos, and bowls, or serve it as the perfect side dish with a variety of main courses.
Ingredients
- ¼ cup extra-virgin olive oil
- ¼ cup apple cider vinegar
- 1 small garlic clove finely minced or grated
- 1 ½ teaspoons pure maple syrup or honey
- 1 teaspoon Dijon mustard
- ¼ teaspoon fine salt, plus more to taste
- ¼ teaspoon black pepper, plus more to taste
- 1 (10- to 12-ounce) bag coleslaw mix (or 6–7 cups of shredded cabbage)
- 1 large sweet apple (such as Honeycrisp or Gala), thinly sliced or cut into matchsticks
- 3 green onions, ends trimmed and thinly sliced
Instructions
- In a large bowl, whisk together the olive oil, apple cider vinegar, garlic, maple syrup, Dijon mustard, salt, and pepper until well combined. Taste and adjust salt and pepper to taste.
- Add the coleslaw mix, apples, and green onions and toss well. Refrigerate until ready to serve.
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Notes
Replace the coleslaw mix with 6 to 7 cups of shredded cabbage or make a coleslaw mix from 3 cups shredded green cabbage, 2 cup shredded red cabbage, and 1 cup shredded carrots.
Nutrition Information
- Serving Size: 1/2 cup
- Calories: 63
- Fat: 5 g
- (Sat Fat: 1 g)
- Sodium: 65 mg
- Carbohydrate: 6 g
- (Fiber: 2 g
- Sugar: 3 g)
- Protein: 1 g
- Cholesterol: 0 mg
Dietary
The photos in this post were taken by Megan McKeehan.
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