Cabbage And Apple Slaw
Cabbage and apple slaw is the perfect side dish at your barbecue or tailgate party. Tart apples, crunchy cabbage, and a tangy dressing that just gets better as it sits!
I love sneaking apples into savory dishes because they add crunch and a bright, tart flavor. Plus, who doesn’t need to add a extra fruit to their daily lives?
This semi-homemade coleslaw combines everything you love about traditional slaw with the added bonus of crisp apple slices.
The light and creamy dressing ties it all together, especially when you serve it the day after you make it.
It works as either a simple side dish with pulled pork sandwiches, grilled chicken or even on some fish tacos. Or use it as the jumping off point to something even better.
Add it to your regular salad or top it with some chicken or tuna salad for a quick and easy weekday lunch that tastes better than anything in the drive thru!
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
- Cabbage – You can use just regular green cabbage shredded thin or save yourself some time with a bagged coleslaw mix. These usually have shredded purple cabbage and carrots in them too for color!
- Apples – I like to use Granny Smith apples because they are more tart and balance out the dressing better but use your favorite ones.
- Vinegar – Apple cinder vinegar to add more apple flavor but you can also use regular distilled white vinegar, champagne vinegar, or white wine vinegar.
- Mustard – This add some tang to the dressing. I like a whole grain mustard for added texture but a yellow or Dijon mustard work great too.
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How To Make Cabbage And Apple Slaw
- Fill a large bowl with cold water and squeeze a lemon or add lemon juice to it. Slice the apples into think “matchsticks” and place in the bowl to keep them from turning brown.
- In a separate bowl, combine all the ingredients for the dressing. Stir until mixed and set aside in the fridge until ready to use.
- Drain the apples and pat them dry. In a large bowl, combine the coleslaw mix, sliced green onions, and the drained apples.
- Pour in the dressing and toss to combine and coat. Top with sliced, toasted almonds and enjoy.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Serving Suggestions
This is a delicious side dish 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 with another dish like baked beans.
Storage
Coleslaw is best eaten right after you make it while the cabbage is still crunchy. Leftovers will last in the fridge, in an airtight container, for up to 3 days but they may get a little soggy.
Because the cabbage can release a lot of water when combined with the dressing, you might need to drain off any excess that pools in the bottom of the dish. And you will have to give it a good stir before eating.
For that same reason, I don’t recommend freezing it. You can always grab a bag of mix from the store so there is no need for prepping ahead. Except the dressing. You can make that 3 days in advance.
Variations
- If you want a little kick with the sweet and tangy, add in some crushed red pepper flakes, use hot honey, or a dash of hot sauce.
- Add some extra texture with sesame seeds, more sliced almonds, or dried cherries.
- For more color, use all red cabbage and extra carrots.
Recipe Tips & Tricks
- Prep smart – Save time with pre-shredded cabbage from the store. Soak sliced apples in lemon water to prevent browning.
- Color it – Use red apples for color pop (green blends with cabbage).
- Add extra texture – Sprinkle in poppy seeds or sunflower seeds for more crunch.
- Repurpose leftovers – This keeps for 3 days in airtight container. Refresh with a stir and sprinkle of salt and pepper. Pile leftovers on sandwiches for extra flavor.
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This quick and easy cabbage and apple slaw recipe is perfect all year long. Serve it as a side dish or pile it on top of hot dogs, burgers, and sandwiches!
Apple Slaw
Ingredients
- 16 ounces coleslaw mix (3 cups shredded cabbage)
- 2 medium Granny Smith apples sliced thin into sticks
- 2 stalks green onions sliced thin
- 1/3 cup sliced almonds toasted
- 1/3 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 2 teaspoons sugar
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon celery seed optional
Notes
- Prep smart – Save time with pre-shredded cabbage from the store. Soak sliced apples in lemon water to prevent browning.
- Color it – Use red apples for color pop (green blends with cabbage).
- Add extra texture – Sprinkle in poppy seeds or sunflower seeds for more crunch.
- Repurpose leftovers – This keeps for 3 days in airtight container. Refresh with a stir and sprinkle of salt and pepper. Pile leftovers on sandwiches for extra flavor.
Nutrition
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