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Sweet Apple Coleslaw pinterest

Sweet Apple Coleslaw

This refreshing twist on traditional coleslaw offers a delightful crunch and tangy flavor profile with the natural sweetness of fresh apples. Perfect for BBQs, potlucks, or as a side for any meal, this no-cook recipe comes together in minutes but tastes like you spent hours perfecting it.
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Course: Side Dish
Cuisine: American, Southern
Keyword: Coleslaw, Apple Coleslaw, Sweet Coleslaw, Summer Salad, BBQ Side
Prep Time: 15 minutes
Cook Time: 0 minutes
Chilling Time: 30 minutes
Total Time: 45 minutes
Servings: 6 servings
Calories: 175kcal

Equipment

  • Large mixing bowl
  • Whisk
  • Knife or Food Processor
  • Box grater
  • Tongs or large spoons

Ingredients

For the coleslaw

  • 4 cups cabbage shredded (about ½ medium head)
  • 2 crisp apples Honeycrisp or Granny Smith, julienned
  • 1 cup carrots shredded
  • 1/2 cup red onion thinly sliced
  • 1/4 cup fresh parsley chopped
  • 1 tbsp lemon juice for tossing with apples

For the dressing

  • 3/4 cup mayonnaise substitute Greek yogurt for a lighter version
  • 2 tbsp apple cider vinegar
  • 2 tbsp honey or maple syrup for vegan option
  • 1 tbsp Dijon mustard
  • 1 tsp celery seeds
  • 1/2 tsp salt
  • 1/4 tsp black pepper freshly ground
  • 1/4 tsp garlic powder

Optional add-ins

  • 1/2 cup dried cranberries or raisins
  • 1/3 cup toasted walnuts or pecans
  • 2 tbsp poppy seeds

Instructions

  • Wash all produce thoroughly. Core and julienne the apples (leave the skin on for extra color and nutrition), then immediately toss them with 1 tablespoon of lemon juice to prevent browning.
  • Shred the cabbage finely using a sharp knife or food processor. Use the large holes on a box grater for the carrots if you don't have pre-shredded ones.
  • In a large bowl, whisk together the mayonnaise, apple cider vinegar, honey, Dijon mustard, celery seeds, salt, pepper, and garlic powder until completely smooth.
  • Add the shredded cabbage, julienned apples, carrots, red onion, and parsley to the bowl with the dressing.
  • Using tongs or two large spoons, gently toss until all ingredients are evenly coated. Be careful not to crush or break the delicate vegetables.
  • Cover the bowl and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
  • Just before serving, give the coleslaw another gentle toss. If using any of the optional add-ins like dried cranberries or toasted nuts, fold them in now.
  • Taste and adjust seasonings if needed before serving.

Notes

This coleslaw will keep fresh in an airtight container in the refrigerator for up to 3 days, though the texture is best within the first 48 hours.
For meal prep, prepare all vegetables and store them separately from the dressing for up to 3 days. Combine them just 30 minutes before serving for the freshest taste.
For a healthier version, substitute the mayonnaise with Greek yogurt for 40% fewer calories.

Nutrition

Calories: 175kcal | Carbohydrates: 17g | Protein: 1g | Fat: 12g | Sodium: 235mg | Fiber: 3g | Sugar: 12g | Vitamin A: 70IU | Vitamin C: 45mg
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