Coleslaw with Apple (Printable)

Crisp cabbage and grated apple tossed in creamy Greek yogurt dressing for a sweet, tangy twist on classic coleslaw.

# What You Need:

→ Vegetables & Fruit

01 - 14 oz white cabbage, finely shredded
02 - 1 large carrot, peeled and grated
03 - 1 large apple, cored and grated (choose a sweet-tart variety)
04 - 2 spring onions, finely sliced

→ Dressing

05 - 3.5 oz Greek yogurt (or light sour cream)
06 - 2 tbsp mayonnaise (light or regular)
07 - 2 tsp Dijon mustard
08 - 1 tbsp apple cider vinegar
09 - 1 tsp honey
10 - Salt and freshly ground black pepper, to taste

→ Optional Additions

11 - 2 tbsp chopped fresh parsley
12 - 1 tbsp lemon juice (to prevent apple browning)

# Directions:

01 - Place the shredded cabbage, grated carrot, grated apple, and spring onions in a large mixing bowl. If desired, toss the apple with lemon juice before adding to prevent browning.
02 - In a separate small bowl, whisk together the Greek yogurt, mayonnaise, Dijon mustard, apple cider vinegar, honey, salt, and pepper until smooth and well combined.
03 - Pour the dressing over the salad ingredients. Toss thoroughly to coat all the vegetables and apple evenly with the creamy dressing.
04 - Taste and adjust seasoning with additional salt and pepper if needed. Fold in chopped parsley if using for added freshness.
05 - Refrigerate for at least 15 minutes before serving to allow the flavors to meld together. Serve chilled for best texture and taste.

# Top Tips:

01 -
  • The apple adds natural sweetness that cuts through the tangy dressing perfectly
  • It comes together in 20 minutes but tastes like you planned it for days
  • The yogurt lightens everything up while keeping that creamy coleslaw comfort
02 -
  • The dressing thickens as it sits. If you make it ahead, you might need to stir in a teaspoon of water or vinegar before serving
  • Grating the apple instead of chopping it is the difference between a salad where every bite has apple and one where you're hunting for pieces
  • This keeps well for 2 to 3 days in the fridge, though it never lasts that long in my house
03 -
  • Use a box grater for the apple and carrot. It's faster than a food processor and easier to clean
  • Massage the cabbage with a pinch of salt before adding the dressing for a softer, more tender texture
  • If the dressing feels too thick, thin it with water rather than more oil. Keeps it lighter and brighter
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