Coleslaw with Apple

The first time I made this apple coleslaw was for a last-minute summer barbecue when I realized I had zero buns for burgers but three heads of cabbage staring at me from the crisper drawer. My grandmother always said a good slaw saves any picnic, and she was right. The addition of grated apple came from watching my neighbor make her famous Waldorf salad, and I wondered what would happen if I crossed that sweet crunch with traditional coleslaw. Now its the side dish my friends actually request by name, and I make double batches just to keep up.

Last autumn, I brought this to a potluck where the host had forgotten to make sides. The bowl was empty before anyone even touched the main dishes, and I spent the rest of the evening writing down the recipe for three different guests on whatever scraps of paper they could find. Something about the sweet apple against the tangy dressing just makes people keep going back for seconds.

Ingredients

• White cabbage: Shred it thinly and uniformly so every bite has that satisfying crunch
• Carrot: Grating adds sweetness and color that makes the salad look as good as it tastes
• Apple: Choose a sweet-tart variety like Granny Smith or Honeycrisp and leave the skin on for extra texture
• Spring onions: These provide a mild onion flavor that does not overpower the fresh ingredients
• Greek yogurt: Creates a lighter, tangier base than heavy cream and adds protein
• Mayonnaise: Just enough to provide creaminess and body to the dressing
• Dijon mustard: Gives the dressing depth and a slight sharpness that balances the sweet ingredients
• Apple cider vinegar: Brightens everything and prevents the dressing from feeling too heavy
• Honey: Just a touch to round out the acidity and complement the natural apple sweetness

Instructions

Prep the Crunchy Base:

Combine shredded cabbage, grated carrot, grated apple, and sliced spring onions in a large mixing bowl. If you are making this ahead, toss the apple with a tablespoon of lemon juice to keep it from turning brown.

Make the Creamy Dressing:

Whisk Greek yogurt, mayonnaise, Dijon mustard, apple cider vinegar, honey, salt, and pepper in a small bowl until completely smooth. Taste and adjust the sweetness or acidity to your liking.

Combine and Coat:

Pour the dressing over the vegetables and toss everything thoroughly until each piece is lightly coated. The mixture might seem dry at first, but the vegetables will release some liquid as they sit.

Season and Garnish:

Taste the slaw and add more salt or pepper if needed. Fold in fresh parsley for color and an extra layer of fresh flavor.

Let It Rest:

Refrigerate for at least 15 minutes before serving to let the flavors meld together. This salad tastes even better the next day.

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This coleslaw has become my go-to for days when I want something fresh but substantial, the kind of side that makes a simple plate feel complete. My partner actually asks for it as a snack, straight from the bowl, which I take as the highest compliment.

Making It Your Own

I started adding toasted sunflower seeds on top after a friend brought a seed-crunch salad to a brunch, and now that texture is non-negotiable in our house. You can also swap the yogurt for a dairy-free version or add shredded red cabbage for extra color. The basic formula works with whatever fruit is in season, though nothing beats the classic apple version for pure refreshment.

Perfect Pairings

This slaw is the ultimate crowd-pleasing side for anything coming off the grill, from burgers to ribs to portobello mushrooms. I also pile it onto fish tacos or serve it alongside sandwiches for a lunch that feels like a treat. The sweetness makes it particularly good with spicy main dishes, since the cool creaminess tames the heat beautifully.

Storage Success

This salad keeps beautifully in the refrigerator for up to three days, though the texture will soften slightly as it sits. The flavors actually develop and become more complex overnight, making it an excellent candidate for meal prep or make-ahead entertaining.

• Store in an airtight container and give it a good stir before serving
• If it seems watery after sitting, simply drain off any excess liquid before serving
• Add fresh parsley or seeds right before serving to maintain their crunch

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There is something deeply satisfying about a recipe that turns humble ingredients into something people cannot stop eating. Hope this becomes a regular in your rotation like it has in mine.

Recipe Questions & Answers

→ What type of apple works best?

Choose sweet-tart varieties like Granny Smith, Honeycrisp, or Braeburn for the best balance. The apple's natural sweetness complements the tangy dressing while maintaining a pleasant crunch.

→ How long does this keep in the refrigerator?

This coleslaw stays fresh for 2-3 days when stored in an airtight container in the refrigerator. The cabbage may soften slightly but remains delicious. Add fresh parsley just before serving.

→ Can I make this dairy-free or vegan?

Absolutely. Substitute Greek yogurt with plain dairy-free yogurt and use vegan mayonnaise. The flavor and texture remain excellent while accommodating dietary restrictions.

→ Why is lemon juice suggested as optional?

Lemon juice prevents the grated apples from oxidizing and turning brown. Toss the apple pieces with 1 tablespoon of lemon juice before adding them to the salad mixture for best results.

→ What dishes pair well with this coleslaw?

This versatile side complements grilled meats like chicken, pork chops, or burgers perfectly. It also works wonderfully alongside sandwiches, tacos, or as part of a summer barbecue spread.

→ Can I prepare this in advance?

You can prepare the vegetables and dressing separately up to 24 hours in advance. Toss everything together just before serving to maintain optimal texture and freshness.