This easy apple coleslaw recipe is one of my all-time favourite side dishes. It’s tangy, crispy, and much lighter than shop-bought coleslaw. The mustard dressing elevates it to the next level of deliciousness, and it pairs so well with so many different dishes.
In summer I serve this tangy crispy apple slaw at BBQ’s and picnics (usually alongside my halloumi couscous salad), and in winter, with comforting cheesy baked potatoes and homemade cornflake chicken nuggets. It’s also great for sandwiches and wraps too, not to mention pulled pork.
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✔️ Why should you try it?
- It’s easy and quick to make
- Lighter than shop-bought coleslaw
- Pairs well with so many different dishes
- Great for feeding a crowd
What apples should I use?
The tangier and crispier the better, so I like to use tart granny smith apples for this coleslaw. Sweeter dessert apples could be used if you prefer, but you would need to omit the brown sugar from the dressing.
🥘 Ingredients
Apples – I like to use tart granny smith apples in this coleslaw recipe, to give the coleslaw a nice tang.
Cabbage – In this recipe I’ve used both red and white cabbage, shredded finely.
Carrots – I grate the carrots using my large hand grater.
Red Onion – I find that red onion gives the coleslaw a lovely sweetness. Just make sure it’s shredded finely.
Walnuts – I love adding nuts to this recipe for added crunch and texture. If you don’t like nuts, just leave them out.
Mustard Dressing – The mustard dressing is out of this world delicious! I mix mayonnaise with Dijon mustard, apple cider vinegar, brown sugar and lemon juice.
Parsley – If I’m serving this for guests I like to sprinkle a small handful of chopped flat-leaf parsley over the coleslaw just before serving.
🥄 Equipment
A sharp knife and hand grater are all you need to make this delicious apple slaw. If you prefer, you can shred and grate the ingredients using the grating attachment in your food processor.
🔪 Instructions
One: Wash the apples, carrots and cabbage. Mix together the dressing ingredients.
Two: Finely shred the cabbage, carrots (remove excess water if necessary – see tip below), and slice the red onion. Chop the apples, but leave the skin on.
Three: Pour over your dressing quickly, to prevent the apples from going brown and mix thoroughly. Season with a little salt and pepper.
Four: Sprinkle over chopped parsley just before serving.
💭 Top tips
Prevent your coleslaw from becoming watery by placing your shredded cabbage and carrot over a colander and sprinkle with a little sea salt. Leave for 10 minutes before squeezing out the excess water.
When shredding your cabbage, first remove the outer leaves and cut into quarters. Remove the tough inner core before shredding with a sharp knife (or use your food processor).
🍴 Serving suggestions
There are so many ways to enjoy this tangy crispy apple coleslaw.
My kids love it with Cornflake chicken nuggets and cheesy baked potatoes, for a filling and healthy dinner.
It’s also great with pulled beef or pulled pork. Just spoon the coleslaw into a roll and top with the pulled beef and pork.
I often enjoy the slaw for lunch, in wraps or sandwiches. Cooked turkey or chicken slices go particularly well with it.
↔️ Substitutions
Make the dressing lighter by using low fat mayonnaise.
If you prefer, you could swap the finely sliced red onion for chopped spring onions.
If you’re not fans of nuts, or are serving this to people with nut allergies, simply omit the walnuts.
🥡 Storage
You can make the homemade coleslaw the day before you need it and store it in the fridge. It’s definitely best eaten within a couple of days of making it. You’ll find it will gradually start to lose its crispness over time.
😋Related recipes
More savoury recipes where apple is the star of the show!
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Recipe
Easy Apple Coleslaw
Ingredients
- ½ White Cabbage shredded
- ½ Red Cabbage shredded
- 1 Carrot grated
- 1 Red Onion finely sliced
- 2 Apples skin on and chopped (squeeze over a little lemon juice to prevent browning)
- 50 g Walnuts
- 1 tbsp Flat Leaf Parsley chopped
For the dressing
- 75 ml Mayonnaise
- 1 tsp Dijon Mustard
- 1 tbsp Cider Vinegar
- 1 tbsp Dark Brown Sugar
- ½ Lemon juice only
Instructions
- In a bowl whisk together the mayonnaise, Dijon mustard, cider vinegar, dark brown sugar and lemon juice. Set aside
- Place the shredded cabbage and carrot in a colander over the sink and sprinkle with salt. Leave for 10 minutes before squeezing out any excess water.
- Place the cabbage, carrot, red onion and apples (chop these last to prevent them from browning) in a large bowl and pour over the dressing. Mix to combine.
- Serve with a sprinkling of chopped fresh parsley. Season with salt and pepper.
Lauren Vavala | DeliciousLittleBites
I just love the idea of adding apples and walnuts to coleslaw! The added sweetness and texture is perfection.
Jen
Love that this is such a lighter option as a side dish! Pairs perfectly with any BBQ!
Carrie Robinson
I am just loving the addition of the sweet apples to this! The perfect side dish for a summertime BBQ. 🙂
Peter
Coleslaw is one of my faaaavorite summer side dishes. I honestly had never thought about using apples, but it obviously makes sense. It adds a nice extra bit of crunch and sourness from the Granny Smith. Your photos are gorgeous!
Alexandra
Delicious, fresh flavours – this apple coleslaw makes for a fabulous side dish, and is simple to prepare!
Patricia @ Grab a Plate
Coleslaw is a favorite of mine all summer long! Love the added apple in this one, and the dressing is divine!
Traci
I love coleslaw anytime and the apples add so much nutrition and flavor. This is the perfect recipe and totally hassle-free. Thanks for sharing! 🙂
Rosemary
Love all the textures and different bites in this coleslaw salad. Apples and red onions – love that flavor combo. Can’t wait to make it soon. Thanks for sharing.
Beth Sachs
Ilove apples and red onion together too
Dannii
I adore apple slaw. So much flavour and lovely and sweet too.
Angela
I love the differentness of this recipe. It is definitely going to be one of my favorites in the future.