Coleslaw with Apple

My grandmother made coleslaw every Sunday, and hers was always the heavy, mayonnaise-drowned kind that sat like a wet blanket on the plate. Years later, standing in my first apartment kitchen, I decided coleslaw deserved to be vibrant and alive. That's when I started adding grated apple. The first time I served it at a summer barbecue, my friend Sarah actually asked for the recipe, which never happened with Grandma's version.

Last summer, I made three bowls of this for a potluck and watched it disappear before anyone even touched the burgers. Someone actually asked if there was a secret ingredient, and I had to explain that sometimes the simplest combinations hit hardest. Now it's my go-to whenever I need something that feels special but requires zero actual cooking.

Ingredients

• White cabbage (400 g): The foundation. Use a sharp knife or mandoline to get those thin, delicate shreds that soak up dressing beautifully
• Large carrot: Grated fresh adds color and subtle sweetness. I've tried skipping it, but the salad looks sad without that orange pop
• Large apple: A sweet-tart variety like Granny Smith or Honeycrisp works best here. Grating it distributes the flavor evenly throughout every bite
• Spring onions: Finely sliced white and green parts. They provide this gentle oniony bite that never overpowers
• Greek yogurt (100 g): Makes the dressing creamy without the heavy mayo guilt. The slight tang is actually perfect here
• Mayonnaise (2 tbsp): Just enough to give it that classic coleslaw richness we all secretly love
• Dijon mustard: The secret backbone that gives the dressing depth and keeps it from being one-dimensionally sweet
• Apple cider vinegar: Brightens everything up and makes the flavors pop forward
• Honey: Just one teaspoon balances the vinegar and brings out the apple's natural sweetness
• Salt and pepper: Don't skip the pepper. It adds this subtle warmth that makes people wonder what makes it taste so good
• Fresh parsley: Totally optional, but those green flecks make it look like you put in way more effort than you actually did

Instructions

Prep the vegetables:

Toss the shredded cabbage, grated carrot, apple, and spring onions in your largest mixing bowl. If you're not serving immediately, give the apple a quick toss with lemon juice first to keep it from turning brown

Whisk the dressing:

In a small bowl, combine the Greek yogurt, mayonnaise, Dijon mustard, apple cider vinegar, honey, salt, and pepper. Whisk until completely smooth and creamy

Combine everything:

Pour that creamy dressing over the vegetables and toss thoroughly. Keep mixing until every single piece of cabbage and apple is lightly coated in that beautiful white dressing

Taste and adjust:

This is the moment that matters. Take a bite. Add more salt if it needs it, another drop of honey if it's too tangy, or an extra pinch of pepper if you want more warmth

Let it rest:

Refrigerate for at least 15 minutes before serving. This resting period is non-negotiable. The flavors need time to become friends and the cabbage to soften just slightly

Save

I brought this to a friend's picnic last month and her dad, who claims to hate coleslaw, went back for thirds. There's something about the combination of crisp cabbage and sweet apple that just works on a primal level. It's become the dish I'm always asked to bring, and honestly, I'm okay with that.

Making It Ahead

This coleslaw actually gets better after a few hours in the fridge. The flavors meld together and the cabbage softens just enough. I often prep everything except the dressing the night before, then whisk and toss right before serving. That way you get the convenience of advance prep without any sogginess.

Serving Suggestions

It pairs beautifully with anything grilled. Think burgers, barbecue chicken, or even a simple piece of salmon. I've also served it alongside fish tacos, where the tangy creaminess balances any spicy elements perfectly. Sometimes I'll pile it onto a pulled pork sandwich instead of regular coleslaw for this amazing sweet and creamy crunch.

Easy Variations

Don't be afraid to make this your own. The core formula is flexible and forgiving. Try adding toasted nuts for extra protein and crunch, or toss in some dried cranberries for even more sweetness. Sometimes I'll add a finely diced jalapeno when I want a little heat.

• Swap the yogurt for avocado for a creamy dairy-free version
• Add feta cheese for a salty contrast to the sweet apple
• Mix in some poppy seeds for visual interest and subtle crunch

Save

Sometimes the simplest dishes are the ones that become legends in their own quiet way. This coleslaw has earned its permanent spot in my rotation.

Recipe FAQs

→ What type of apple works best for coleslaw?

Sweet-tart varieties like Granny Smith, Honeycrisp, or Braeburn provide ideal flavor balance. Their firm texture holds up well when grated and tossed with dressing.

→ How long can I store apple coleslaw in the refrigerator?

This coleslaw keeps well for 3-4 days when stored in an airtight container. The cabbage retains crunch, though the apples may soften slightly. Add fresh parsley just before serving.

→ Can I make this coleslaw ahead for a party?

Absolutely. Prepare it up to 24 hours in advance, refrigerating allows the flavors to develop fully. Toss gently before serving and add any toasted nuts or seeds at the last minute for maximum crunch.

→ What can I substitute for Greek yogurt in the dressing?

Plain regular yogurt, sour cream, or dairy-free yogurt alternatives work equally well. Each provides creaminess while slightly altering the tanginess. Adjust vinegar and honey to taste.

→ How do I prevent the apples from turning brown?

Toss grated apples immediately with 1 tablespoon lemon juice before combining with other ingredients. The vitamin C prevents oxidation while adding bright acidity that complements the creamy dressing.

→ Can I add other vegetables to this coleslaw?

Yes, shredded Brussels sprouts, finely sliced fennel, or bell peppers add excellent crunch and flavor. Keep the total vegetable proportion similar for proper dressing coverage.