Apple and Cabbage Slaw
If you’re looking for a fresh twist on classic coleslaw, look no further than apple and cabbage slaw. It’s crunchy, creamy, sweet, and tangy all in one bite—and it goes with just about everything.
Apple cabbage coleslaw is crisp, refreshing, and perfectly balanced with sweet apples, crunchy cabbage, and a creamy tangy dressing. It’s also incredibly versatile. Serve it alongside barbecue chicken, pile it on top of pulled pork sandwiches, or bring it to your next potluck—just don’t expect leftovers.
Recipe at a glance
- Crisp, fresh, and full of texture
- Perfect balance of sweet and tangy flavors
- Quick and easy to make
- Made with simple, everyday ingredients
- Pairs well with everything from BBQ to weeknight dinners
- Great for make-ahead and potlucks
- A fresh twist on classic coleslaw
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Ingredients you will need
Red cabbage apple slaw comes together in minutes with simple, easy-to-find ingredients. To make this cabbage slaw recipe, you will need:
See the recipe card for full information on ingredients and quantities.
- Green Cabbage – It’s sturdy, crunchy, and holds up well to the creamy dressing without wilting too quickly.
- Purple Cabbage – Adds a pop of color and a slightly peppery flavor. It makes the dish as pretty as it is delicious.
- Fresh Apples – Crisp varieties like Honeycrisp or Granny Smith apples add sweetness and a juicy crunch that pairs beautifully with the cabbage.
- Carrots – Bring natural sweetness and a soft contrast to the crunch of the cabbage.
- Mayonnaise – Creates a rich, creamy base for the dressing that coats every bite.
- Apple Cider Vinegar – Adds brightness and tang, balancing out the richness of the mayo.
- Lemon Juice – Freshens everything up and enhances the flavor of the apples.
- Honey – A touch of sweetness that ties all the flavors together.
Substitutions and variations
- Swap half the mayonnaise for Greek yogurt for a lighter, tangier version.
- Add toasted pecans or walnuts for extra crunch.
- Mix in a tablespoon of Dijon mustard for a little zip.
- Toss in some dried cranberries or raisins for added sweetness.
How to make apple cabbage coleslaw
Step 1: Start by combining your sliced green cabbage, purple cabbage, julienned apple, shredded carrots, and parsley in a large bowl.
Step 2: In a separate bowl, whisk together the mayonnaise, apple cider vinegar, lemon juice, honey, salt, and pepper until smooth and creamy.
Step 3: Pour the dressing ingredients over the cabbage mixture and toss until everything is evenly coated.
Step 4: For the best flavor, refrigerate the slaw for at least 30 minutes before serving. This gives the ingredients time to meld together and develop that classic coleslaw taste.
Tips for success
- Slice it thin: Thinly sliced cabbage gives you the best texture and helps the dressing coat evenly.
- Use crisp apples: Soft apples will get mushy quickly—stick with firm varieties.
- Don’t skip the chill time: Even 30 minutes makes a big difference in flavor.
Serving suggestions
This slaw is the perfect side dish and pairs beautifully with:
- Pulled pork or sloppy Joe sandwiches
- Grilled pineapple chicken or Guinness BBQ pork ribs
- Fried catfish or catfish nuggets and hushpuppies
- Pepper Jack stuffed burgers and hot dogs
It’s especially perfect for summer cookouts, picnics, and backyard gatherings.
Storage instructions
Store any leftovers in an airtight container in the refrigerator for up to 3 days.Keep in mind the apples may soften slightly over time, but the flavor will still be delicious. If you want to keep it extra crisp, you can toss the apples in a little lemon juice before mixing them in.
Frequently asked questions
Yes! You can make it up to a day in advance. For best texture, consider adding the apples just before serving.
Toss them in a little lemon juice before adding them to the slaw.
Gala apples, Fuji, or Pink Lady all work great because they’re crisp and hold their shape.
Cabbage naturally releases water once it’s cut and mixed with salt or dressing, and apples add even more moisture. To prevent this, you can salt and drain the cabbage for 20–30 minutes before assembling, make sure your produce is dry, and wait to add the dressing until shortly before serving.
If your slaw is already watery, simply drain off the excess liquid and stir in a little extra cabbage or a spoonful of mayonnaise to bring it back together.
Freezing isn’t recommended. The cabbage and apples will lose their crisp texture and become soft and watery once thawed. For best results, enjoy this slaw fresh or within a few days of making it.
Side dish portions: about ¾ to 1 cup per person
Sandwich topping: closer to ½ cup per serving
More ways to serve apple and cabbage slaw
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Apple and Cabbage Slaw
Ingredients
For the slaw:
- 4 cups green cabbage, thinly sliced
- 1 cup purple cabbage, thinly sliced
- 1 large apple, Honeycrisp or Granny Smith, julienned
- ½ cup shredded carrots
- 2 tablespoons fresh parsley, chopped (optional)
For the dressing:
- ½ cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 tablespoon fresh lemon juice
- 1-2 tablespoons honey to taste
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- In a large bowl, combine the green cabbage, purple cabbage, apple, carrots, and parsley.
- In a small bowl, whisk together the mayonnaise, apple cider vinegar, lemon juice, honey, salt, and pepper until smooth.
- Pour the dressing over the cabbage mixture and toss until evenly coated.
- Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Video
Notes
- For best texture, use crisp apples like Honeycrisp or Granny Smith.
- To prevent watery slaw, salt and drain the cabbage for 20–30 minutes before assembling.
- Toss apples in a little lemon juice to prevent browning.
- Add toasted pecans or walnuts for extra crunch.
- Substitute half the mayonnaise with Greek yogurt for a lighter version.
This apple cabbage coleslaw has become one of my go-to sides when during cookout season. I love how the crisp apples add just the right touch of sweetness against the creamy, tangy dressing.