This Apple Coleslaw Recipe is made with sweet apples, shredded cabbage, green onions, and a light dijon vinaigrette. Healthy, crunchy, and super easy to make, enjoy this apple slaw year-round with all your favorite lunch and dinner recipes.
Apple Coleslaw Recipe
Coleslaw never fails to surprise me. How can a bowl filled with bitter cabbage taste so good? And yet, there it is, all shredded and fresh and tasting delicious.
This apple coleslaw is one of my favorites. Made with shredded green cabbage, Granny Smith apples, chopped green onions, parsley, and tossed with a light dijon vinaigrette, this apple slaw pairs well with heavy stews and meats popular in the cooler winter months, yet settles comfortably on hot summer evenings.
It’s the perfect year-round coleslaw anyone can make!
Ingredients in Apple Coleslaw
There are just four ingredients in this apple slaw, including-
- Cabbage – Must have cabbage, right? You’ll need a small(ish) Cannonball cabbage (aka green cabbage).
- Apples – Any apple will work, but a crisp, sweet, tart, apple variety is recommended. I used Granny Smith apples because they’re easy to find in most stores, but my favorite apple variety includes Pink lady and Pink Crisps.
- Green onions – Milder than other onion varieties, but still filled with flavor, green onions add delicious flavor.
- Parsley – Fresh chopped parsley goes a long way in adding loads of fresh flavor. If you’re not a fan of parsley, simply leave it out.
For the Dijon Vinaigrette, however, you’ll need-
- Mustard – With a mix of both whole grain and dijon mustard
- Apple cider vinegar – Rather than a creamy mayo-based apple slaw dressing, I chose to dress this Apple Coleslaw Recipe with an apple cider based vinaigrette. If you don’t have any apple cider vinegar, substitute with rice vinegar.
- Sugar – Traditional coleslaw recipes typically some with a creamy, tangy, sweet dressing. This vinaigrette, while very different, is quite similar. The added sugar cuts through the strong flavors from the mustard and the vinegar balancing the three.
- Fresh grapefruit juice – Citrus juice is an easy way to add extra flavor.
- Salt + Pepper – to taste
How to make Apple Slaw
To make this recipe, simply:
First, prepare the dressing. In a medium mixing bowl whisk together the whole grain mustard, dijon mustard, apple cider vinegar, sugar, salt, pepper, and grapefruit juice. Season with additional salt and pepper, to taste. Set aside.
Combine the salad. In a large mixing bowl combine the shredded cabbage, apples, parsley, and chopped green onion.
Mix with the vinaigrette. Drizzle with the prepared dressing and toss well to combine.
Season to taste. Season with additional salt, pepper, and grapefruit juice, if needed.
If you plan to make this recipe the night before (or any significant period of time before serving), I recommend waiting to chop the apples and toss the salad with the vinaigrette with the dressing until just before serving.
What to serve with Apple Coleslaw
This easy apple coleslaw pairs really well with rich meats and stews. I often serve this recipe with sauce heavy dishes like BBQ ribs, pulled pork, chili, baked beans, Steak, or Chicken Kabobs.
Of course, apple slaw also loves being sandwiched between a bun. Add to your favorite BBQ Chicken Sandwiches, Apple Cider Pulled Pork Sandwiches (coming soon!), hotdogs, or Chili Dogs.
You may also use this apple coleslaw recipe as the base to a larger salad. Simply toss in some nuts, shredded chicken, and dried fruit, and you’ll have a complete meal!
Looking for something lighter? Serve with your favorite fish or shrimp tacos.
Tips and Tricks
- I do not recommend freezing leftovers.
- Can this apple slaw be prepared ahead of time? Yes. However, for best results- wait to chop the apples until just before serving and wait to toss the salad with the dijon vinaigrette until just before serving.
- Substitute the fresh grapefruit juice with fresh orange juice, if desired.
- Optional add-ins: slivered almonds, dried cranberries or cherries, and carrots.
- If you’re short on time, you may use pre-shredded bagged green cabbage, however (I’ve found) that chopping your own cabbage results in fresher-tasting, crunchier coleslaw.
- Leftovers store well for up to 3 days. However, the flavors and overall texture of the apple slaw are best enjoyed the day it is made.
- Try repurposing leftovers in fried spring rolls.
For More Apple Recipes, check out:
- Homemade Applesauce Recipe
- Homemade Apple Cider Recipe
- Crunchy Beet and Kohlrabi Slaw with Apples
- Pear and Apple Fall Sangria Recipe
- Apple Balsamic Instant Pot Pork Tenderloin
- Pork Chops with Apples and Butternut Squash
If you try this Apple Coleslaw Recipe, please leave me a comment and let me know! I always love to hear your thoughts.
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Crunchy Apple Coleslaw Recipe
For the Vinaigrette
- 2 tablespoon whole grain mustard
- 2 tablespoon dijon mustard
- ¼ cup apple cider vinegar
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- ½ large grapefruit - juiced (note 1)
For the Apple Slaw
- 2 large apples -
chopped into thin matchsticks (note 2)
1med. green cabbage - shredded
- ¼ cup fresh parsley - minced
- 1 cup green onions - chopped
- Prepare the dressing. In a medium mixing bowl whisk together the whole grain mustard, dijon mustard, apple cider vinegar, sugar, salt, pepper, and grapefruit juice. Season with additional salt and pepper, to taste. Set aside.
- Combine the salad. In a large mixing bowl combine the shredded cabbage, apples, parsley, and chopped green onion. Drizzle with the prepared dressing and toss well to combine.
- Season to taste. Season with additional salt, pepper, and grapefruit juice, if needed.
- The grapefruit juice was a last-minute addition that added really nice flavor. Feel free to substitute with fresh orange juice (approx. 2-4 tbsp), if preferred.
- I used Granny Smith Apples, but feel free to use your favorite apple variety or whatever may be available to you.
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
I made this with broccoli slaw and julienned apples. I seasoned the salad with salt, pepper, celery salt and splashed lemon over it to keep the apples from turning. I poured the dressing over the salad as I ate it. I will add this to my other salad recipes, delicious!!!
Jessica Randhawa says
Thanks for the delicious feedback Autumn 🙂
We enjoyed this