Apple Cabbage Coleslaw Recipe

Introduction

This Apple Cabbage Coleslaw is a fresh and tangy twist on a classic side dish. Combining crisp cabbage with sweet and tart Granny Smith apples, it offers a perfect balance of flavors that brighten any meal. The apple cider vinegar dressing adds a nice zing while the mayonnaise brings creamy richness.

Ingredients

• 1 bag (16 ounces) coleslaw mix
• 1 Granny Smith apple, sliced into thin matchsticks
• ½ cup diced celery
• 5 green onions, finely sliced
• ½ cup apple cider vinegar
• ½ cup granulated white sugar
• 3 tablespoons olive oil
• 1 tablespoon Dijon mustard
• ¼ teaspoon red pepper flakes
• ¾ cup mayonnaise

Instructions

1. Step 1: In a large bowl, combine the coleslaw mix, sliced Granny Smith apple, diced celery, and finely sliced green onions.
2. Step 2: In a saucepan over medium heat, whisk together the apple cider vinegar, granulated sugar, olive oil, Dijon mustard, and red pepper flakes. Bring the mixture to a simmer, stirring until the sugar dissolves completely.
3. Step 3: Remove the saucepan from heat and whisk in the mayonnaise until the dressing is smooth and creamy.
4. Step 4: Pour the warm dressing over the cabbage and apple mixture. Toss well to coat all ingredients evenly.
5. Step 5: Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld and the slaw to chill.

Tips & Variations

• For extra crunch, add chopped toasted nuts such as pecans or walnuts just before serving.
• If you prefer a milder dressing, reduce the red pepper flakes to ⅛ teaspoon or omit them entirely.
• Use Greek yogurt instead of mayonnaise for a lighter option with added tang.
• Try substituting the Granny Smith apple with another tart apple variety like Honeycrisp for a slightly different flavor.

Storage

Store the coleslaw in an airtight container in the refrigerator for up to 2 days. It’s best served chilled. Give it a good stir before serving, as the dressing may settle. Avoid storing it longer to maintain the crispness of the vegetables and apples.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this coleslaw in advance?

Yes, preparing the coleslaw a few hours ahead or the day before allows the flavors to develop. Just keep it refrigerated and toss before serving.

What can I serve this coleslaw with?

This apple cabbage coleslaw pairs wonderfully with grilled meats, sandwiches, or as a refreshing side at picnics and barbecues.

Apple Cabbage Coleslaw Recipe

Print Recipe

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4.5 from 119 reviews

This Apple Cabbage Coleslaw is a refreshing and tangy side dish featuring a crunchy coleslaw mix combined with crisp Granny Smith apples, celery, and green onions. Tossed in a warm, flavorful dressing made from apple cider vinegar, sugar, olive oil, Dijon mustard, red pepper flakes, and creamy mayonnaise, this coleslaw delivers a perfect balance of sweet, tart, and spicy notes. Chilled to meld the flavors, it makes a perfect accompaniment for BBQs, sandwiches, or as a light, healthy snack.

• Author: Grace
• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 1 hour 20 minutes
• Yield: 6 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables and Fruits

• 1 bag (16 ounces) coleslaw mix
• 1 Granny Smith apple, sliced into thin matchsticks
• ½ cup diced celery
• 5 green onions, finely sliced

Dressing

• ½ cup apple cider vinegar
• ½ cup granulated white sugar
• 3 tablespoons olive oil
• 1 tablespoon Dijon mustard
• ¼ teaspoon red pepper flakes
• ¾ cup mayonnaise

Instructions

1. Combine Vegetables and Fruit: In a large bowl, add the coleslaw mix, sliced Granny Smith apple, diced celery, and finely sliced green onions. Toss gently to mix them together evenly.
2. Prepare the Dressing: In a saucepan over medium heat, whisk together the apple cider vinegar, granulated white sugar, olive oil, Dijon mustard, and red pepper flakes. Bring the mixture to a simmer while stirring continuously until the sugar is fully dissolved and the dressing is warm.
3. Add Mayonnaise to Dressing: Remove the saucepan from heat and whisk in the mayonnaise until the dressing is smooth and well combined.
4. Toss Coleslaw with Dressing: Pour the warm dressing over the cabbage and apple mixture in the large bowl. Toss everything together thoroughly to ensure all ingredients are well coated with the dressing.
5. Chill and Marinate: Cover the bowl tightly with plastic wrap and place it in the refrigerator. Allow the coleslaw to chill and the flavors to meld for at least 1 hour before serving for the best taste.

Notes

• For best flavor, allow the coleslaw to chill for several hours or overnight.
• You can substitute the Granny Smith apple with another crisp tart apple variety if desired.
• Adjust the amount of red pepper flakes to taste for more or less heat.
• This coleslaw can be made a day ahead and stored in the refrigerator.
• Serve cold as a side dish to grilled meats, sandwiches, or as a fresh salad.

Keywords: apple cabbage coleslaw, coleslaw recipe, apple salad, side dish, picnic salad, summer salad, easy coleslaw