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, 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.
✔️ Why should you try it?
- It's easy and quick to make
- Lighter than shop-bought coleslaw
- Pairs well with so many different dishes including pulled pork
- 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.
- 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.
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.
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
One: Wash the apples, carrots, and cabbage and 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.
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 as does this flavourful halloumi couscous salad.
- Make the dressing lighter by using low-fat mayonnaise.
- 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.
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.
More savoury recipes where apple is the star of the show!
- Creamy Cider Sausages
- Sticky Sausage Traybake
- Savoury Apple Thyme Tart
- Savoury Baked Apples
- Fruity Sausage Curry
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More delicious sides from the Effortless Foodie kitchen.
Easy Apple Coleslaw
- 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 tablespoon Flat Leaf Parsley chopped
For the dressing
- 75 ml Mayonnaise
- 1 teaspoon Dijon Mustard
- 1 tablespoon Cider Vinegar
- 1 tablespoon Dark Brown Sugar
- ½ Lemon juice only
- 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.