Creamy & Crunchy Apple Slaw

This Creamy Apple Slaw, with its tangy flavor, is the perfect side dish to your next picnic or barbecue. It makes a great addition to pulled pork sandwiches!

Apple Coleslaw Recipe

Apples are available all year long and according to the doctors we should be eating at least one a day, LOL. I admit that I don’t always do that. But I want to!

So I love making recipes with apples so I can sneak them into my dishes. They give so much crunch and add a nice flavor to them too.

This homemade coleslaw with apple is a delicious addition to your BBQ, with tart apples, creamy dressing, and crisp red onion. It’s even better the next day!

I like to think of it as an easy side dish or a light summer meal. Just add some grilled chicken or pulled pork and you are good to go!

Ingredients Needed

Coleslaw mix – Use a pre-shredded mix with lots of color, or chop thin slices of red cabbage, carrots, and green cabbage and mix together.

Apples – Although I prefer a Granny Smith apple, feel free to use red apples or your favorite like gala or opal apples!

Green onions – Substitute leeks or think slices of white onion for green onions.

Slivered almonds – Not a fan of almonds? Substitute with other nuts like cashews or pecans.

Mayo – I prefer to use Duke’s Mayonnaise but use your favorite. Or substitute plain Greek yogurt or sour cream if you like.

Apple cider vinegar – Substitute regular vinegar, white wine vinegar, or lemon juice.

Dijon mustard – If you do not have Dijon, go ahead and add yellow mustard!

Celery seed – Celery seed could be substituted with dill seed, celery salt, or even fennel seeds.

Pantry staples – Salt, black pepper, lemon juice, sugar.

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How to Make Apple Coleslaw

First: After thinly slicing apples into matchstick size, place in a large bowl of water and lemon to avoid browning.

Second: Toss together in a large bowl or serving bowl the coleslaw mix with apples and sliced green onions.

Third: Whisk together dressing ingredients in a small bowl, and pour over coleslaw mixture, tossing to combine.

Fourth: Chill for at least one hour, then garnish with toasted almonds to enjoy!

For the full recipe and detailed instructions, please see the recipe card at the end of this post.

Serving Suggestions

Apple coleslaw is a great side dish for any party. It’s delicious next to pulled pork sandwiches, hamburgers, slow cooker hot dogs, and chicken wings.

Or serve with something from the grill like steak, some loaded potatoes, or sided with another dish like baked beans.

How long does it last?

Store any leftovers in the fridge in an airtight container for up to3 days.

Before serving again, drain any excess water if there is any and give a quick stir.

Can I freeze it?

I don’t recommend freezing it. The cabbage can get soggy and the dressing can separate a bit.

Tips for No Leftovers

• Use a variety of different colored apples. A green apple might blend too much with the cabbage so use red for a pop of color.
• Grate the apples in a food processor using the shredding plate if you prefer.
• Avoid browning during prep and place sliced apples in bowl with water and lemon.
• With leftovers, serve on top of sandwiches for a crunchy bite, or as a side dish through the week.
• Store leftovers in an airtight container for four days. Refresh the flavor with a quick stir, then a hit of pepper and salt!
• Sprinkle on a few poppy seeds or sunflower seeds for more crunch and texture.
• Cut down prep time with a bag of pre-shredded cabbage from the store.

If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!

This Apple slaw recipe, a sweet twist on classic coleslaw, is the most refreshing addition to your next summer picnic! The tart apples with the tang of the coleslaw mix will brighten every summer season bite.

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