Coleslaw with Apple

Last summer, my neighbor Sarah brought this apple coleslaw to our block party and I swear, people were hovering around that bowl like it contained gold. The combination of crisp cabbage and sweet-tart apple was such a revelation that I found myself standing there, fork in hand, thinking about how coleslaw had been boring me my entire life until that exact moment.

I made this for a friend who swears she hates coleslaw and she went back for thirds. Watching someone completely change their mind about a food theyve disliked for years is honestly one of my favorite kitchen moments. The secret is definitely the sweet-tart apple variety plus that touch of honey in the dressing.

Ingredients

• White cabbage: The backbone of any good coleslaw, shredded finely so it absorbs all that creamy dressing
• Carrot: Adds sweetness and beautiful color contrast against the pale cabbage
• Apple: Choose something like Gala or Fuji that balances sweet and tart flavors
• Spring onions: Milder than regular onions, they add just the right amount of bite
• Greek yogurt: Makes the dressing tangy and lighter than traditional mayonnaise-heavy versions
• Mayonnaise: Just enough to give that classic creaminess we all expect from coleslaw
• Dijon mustard: Creates depth and a slight sharpness that keeps things interesting
• Apple cider vinegar: Brightens everything up and helps the dressing penetrate the vegetables
• Honey: The perfect partner to that vinegar, balancing acidity with natural sweetness
• Fresh parsley: Totally optional but adds such a lovely fresh finish and extra color

Instructions

Prep your crunch:

Toss the shredded cabbage, grated carrot, apple, and sliced spring onions into your largest mixing bowl. If youre worried about the apples turning brown, give them a quick squeeze of lemon juice first.

Whisk up magic:

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

Bring it together:

Pour that gorgeous dressing over the vegetables and toss everything thoroughly. You want every single piece of cabbage and apple coated in that creamy goodness.

Taste and adjust:

Take a tiny bite and see if it needs more salt, pepper, or maybe another touch of honey. Fold in the fresh parsley now if youre using it.

Let it rest:

Pop the bowl in the fridge for at least 15 minutes before serving. This brief wait is absolutely worth it because the flavors need time to become friends.

Save

This coleslaw has officially become my go-to for summer barbecues and winter comfort food alike. Theres something about that apple-cabbage combination that just works in every season, and I love how it somehow feels both light and satisfying at the same time.

Making It Your Own

Sometimes I throw in toasted walnuts or sunflower seeds for extra crunch. The nuttiness plays so beautifully against the sweet apple and tangy dressing. Once I added dried cranberries and everyone went absolutely wild for that version too.

Dietary Swaps

My sister in law is vegan and she makes this with plant-based yogurt and mayonnaise. Honestly, I cant tell the difference. The flavor profile stays exactly the same because all the bright, fresh ingredients are still doing their job perfectly.

Serving Ideas

This salad is ridiculously versatile. It can hold its own next to a grilled burger, slide into a fish taco, or even sit atop some pulled pork for that perfect sweet and creamy contrast. I also love it simply on its own for a light lunch.

• Make it a day ahead for the best flavor development
• Keep the dressing separate if meal prepping for the week
• Thin it with a splash of water if it thickens up overnight

Save

Every time I serve this, someone asks for the recipe, and I love watching peoples faces when I tell them how incredibly simple it is to make. Good food really doesnt have to be complicated.

Recipe FAQs

→ Which apple variety works best?

Sweet-tart varieties like Granny Smith, Honeycrisp, or Braeburn provide ideal flavor and texture. Their firm flesh holds up well when grated and adds pleasant crunch.

→ How long should I chill before serving?

Refrigerate for at least 15 minutes, though 1-2 hours allows flavors to develop better. The cabbage softens slightly and absorbs the dressing beautifully during this time.

→ Can I make this dairy-free?

Yes, substitute Greek yogurt with plain coconut or almond yogurt and use vegan mayonnaise. The creamy texture and tangy flavor remain excellent.

→ What prevents the apples from browning?

Toss grated apples with 1 tablespoon lemon juice immediately after preparation. The vitamin C oxidizes before enzymes can brown the fruit flesh.

→ How many days does this stay fresh?

Store in an airtight container for up to 3-4 days. The cabbage stays crisp, though the dressing may thin slightly. Stir before serving.

→ What main dishes pair well?

This versatile side complements grilled chicken, burgers, pulled pork, fish tacos, or sandwiches. Its bright acidity cuts through rich, savory flavors perfectly.