Have you ever met a side dish that’s as refreshing as it is versatile? Apple slaw is a crisp, tangy twist on a classic that’s perfect for any meal. With its combination of sweet apples, crunchy cabbage, and zesty dressing, every bite feels like a little celebration.
What I love about this side dish is how fast you can make it in minutes—perfect for those busy days when you want to serve something fresh and delightful for your family. Keep reading to discover how simple it is to bring this vibrant, flavor-packed slaw to your table.
Mouthwatering Apple Slaw With The Perfect Crunch
This apple coleslaw recipe is a godsend for busy hosts or anyone who wants to serve a quick, nutritious side for grilled meats, fish, and fried foods. In only 10 minutes, you can whip it up with no fancy cooking skills, just chop, mix, and toss. It’s perfect for last-minute meals or meal prepping ahead to save time and effort during hectic days.
You won’t need any complex ingredients; I usually have them on hand. Get apples, cabbage, kale, carrots, and basic pantry items like apple cider vinegar for the dressing. These ingredients not only provide a burst of flavor but also nutrition, making it a great way to encourage your family to eat healthier. And with the addition of apples, this classic recipe gets a fun twist that even picky eaters like your kids will love (trust me, they’ll enjoy it!).
If you like to expand your salad arsenal, check out my other recipes like Crisp Cucumber Salad Recipe with Zesty Honey Dressing, Mexican Cabbage Slaw Recipe With Zesty Dressing, and Fuji Apple Salad Recipe: Panera Copycat.
Ingredients You Will Need For Apple Slaw
Check your pantry and fridge because you might find some of these ingredients to make a refreshing, crowd-pleasing side.
- Apples: Grab a bag of Fuji or Honeycrisp apples because they’re sweet, juicy, and stay crisp even when cut. Make sure they’re fresh without any soft spots or bruises.
- Kale: Pick lacinato kale for a milder, less bitter taste for your slaw. You’ll want them young and fresh with vibrant, crisp leaves.
- Red cabbage: Check the head of your red cabbage. It should be firm, have no brown spots, and have no cracks.
- Green cabbage: The head of the green cabbage should be dense and compact, while the outer leaves are bright green. Hold it. Make sure it feels heavy for its size.
- Carrot: Go for a smaller or medium-sized carrot because it’s sweeter and more tender than the larger ones. Check the skin. Make sure it’s smooth and firm.
For the dressing
- Olive oil: Look for cold-pressed extra virgin olive oil to impart the best flavor to your dressing. You’ll want it milder with a golden yellow color.
- Apple cider vinegar: Choose a raw, unfiltered apple cider vinegar to ensure a smooth flavor. If possible, use organic apple cider vinegar for the best flavor.
- Honey: Opt for mild-flavored honey to prevent overpowering the taste of the dressing. For a more complex flavor, look for raw or unfiltered honey.
- Lemon juice: Use freshly squeezed lemon juice, not bottled, for a more natural flavor. Choose a lemon that’s plump with smooth skin.
- Dijon mustard: Go for classic Dijon mustard with a mild-to-medium tang. You should only see natural ingredients on the list.
📝 Note: You can find the full recipe with ingredients and measurements in the recipe card located at the bottom of this post.
Variations And Substitutions
- Swap a Honeycrisp or Fuji apple for a Granny Smith apple if you like a more tart flavor. You can also combine Granny Smith with Fuji or Honeycrisp for the best flavor contrast of your slaw.
- To make this salad vegan, substitute honey with maple syrup, agave nectar, or coconut nectar.
- Add mayonnaise, Greek yogurt, or mashed avocado to make the slaw creamier.
- Experiment with fresh herbs like cilantro, parsley, or cinnamon for extra flavor.
- Want some extra crunch? Add some dried cranberries, roasted chickpeas, or almonds.
- Add a little lemon zest to make the dressing more citrusy.
- Replace kale with spinach or arugula if unavailable. For a different twist, substitute cabbage with Brussels sprouts.
- If you love to bring some heat to your slaw, add finely diced jalapeños, hot sauce, or chipotle powder to the dressing.
Add a bit of lemon juice to the apple slices before mixing them into the slaw. Try to add them before serving to reduce air exposure.
If you don’t mind the slight chewiness on your slaw, yes, you can! Just make sure to wash the apples thoroughly before you slice them.
How To Make Apple Slaw
Grab your ingredients and get ready to make an apple slaw that’s bursting with crisp, tangy flavors and crunch in every bite!
1
Prepare The Slaw
I like to take time in preparing my veggies and apples to ensure the best texture of my slaw. First, peel the apples, then cut them into quarters and remove the core. Next, cut into thin matchstick strips.
Slice your red and green cabbages into halves or quarters, then shred them into fine, uniform pieces (the thinner, the better for a more delicate texture). Remove the tough stems of your kale, then slice into thin strips. Peel the carrot and shred it into thin, julienne strips as well.
Once done, put everything together in a large bowl.
2
Mix The Dressing
I use a small bowl if I want to make a larger batch of dressing. For convenience and easy storage, I use the mason jar to make the dressing.
In a small bowl or mason jar, add the olive oil, honey, apple cider vinegar, lemon juice, Dijon mustard, and salt. If you use a small bowl, whisk vigorously to mix the ingredients until well combined and emulsified. If you use a mason jar, close the lid and shake the dressing (this feels like a little workout for your arm).
3
Assemble The Slaw And Enjoy
Pour dressing over the apple-cabbage mixture. Don’t dump it all in at once—begin with about a portion of the dressing and add more later if necessary. Using your tongs, toss everything together (I use my hands sometimes to get that satisfying sensory feeling).
Take a quick taste and add more dressing or salt as needed. Toss again to incorporate all the flavors. Once done, you can serve it right away or chill it for the best flavor.
Serve the slaw as a refreshing side dish for your family meal or a healthy snack on its own. You can also use it as a topping for tacos, sandwiches, or burgers.
Gina’s Tips For Recipe Success
- Use a mandoline or food processor to cut the veggies and apples into thin, uniform pieces. You can also use a sharp knife, but it will take more time.
- Slice and shred the veggies and apples in advance, but toss with dressing closer to serving time to keep them crisp.
- Consider chilling the slaw for about 30 minutes before serving to let the flavors meld together.
- Adjust the honey to taste, depending on the sweetness of your apples.
- Pour the dressing gradually to avoid a soggy slaw.
Leftover Tips
The best way to store your apple slaw leftovers is in the refrigerator. Transfer the leftovers to an airtight container and keep them in the fridge for up to 2 days. When you’re ready to serve, add a few freshly shredded veggies or toss it with a splash of extra dressing to revive it.
If you like to store your slaw longer, separate the veggies from the dressing. Store veggies in an airtight container and the dressing in a sealed jar. Refrigerate for up to 5 days and add the dressing just before serving.
Salad Recipes
⚖️ Need a big batch to feed a crowd? You can easily change the number of servings in the recipe card below by tapping 2x or 3x. The ingredient measurements will automatically double or triple. You can then tap print and there you have it, a recipe for a crowd.
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10-Minute Apple Slaw With Tangy Sweet Dressing
Note: Be sure to read through the recipe’s post for tips and details about this recipe.
Ingredients
- 2 cups kale, shredded
- 1 cup red cabbage, shredded
- 1 cup green cabbage, shredded
- 2 cups apples, 1–2 apples, peeled and cut into matchsticks Use your favorite crisp apple such as Honey Crisp.
- ½ cup carrot, shredded
- ¼ cup olive oil
- 2 tablespoons apple cider vinegar
- 2 tablespoons honey, maple syrup, or agave
- 1 tablespoon lemon juice, fresh
- 1 tablespoon Dijon mustard
- ¼ teaspoon salt
Instructions
Prepare the Slaw:
- In a large bowl, combine the kale, red cabbage, green cabbage, apples, and carrots.2 cups kale, 1 cup red cabbage, 1 cup green cabbage, 2 cups apples, ½ cup carrot
Make the Dressing:
- In a mason jar or small bowl, add the olive oil, apple cider vinegar, honey (or alternative), lemon juice, Dijon mustard, and salt.¼ cup olive oil, 2 tablespoons apple cider vinegar, 2 tablespoons honey, 1 tablespoon lemon juice, 1 tablespoon Dijon mustard, ¼ teaspoon salt
- Whisk vigorously or shake the mason jar until the ingredients are thoroughly combined.
Assemble the Slaw:
- Pour the dressing over the slaw mixture.
- Toss until everything is evenly coated.
Notes
- Use a mandoline or food processor to cut the veggies and apples into thin, uniform pieces. You can also use a sharp knife, but it will take more time.
- Slice and shred the veggies and apples in advance, but toss with dressing closer to serving time to keep them crisp.
- Consider chilling the slaw for about 30 minutes before serving to let the flavors meld together.
- Adjust the honey to taste, depending on the sweetness of your apples.
- Pour the dressing gradually to avoid a soggy slaw.
Could the kale be omitted or replaced with something else?
Debra, absolutely, you can swap out the kale in this Apple Slaw recipe for something else if it is not your favorite. Here are a few easy substitutions that will still taste amazing:
Spinach: If you like a leafy green, spinach is a softer, milder option. Just tear it into bite-sized pieces, and you are good to go.
Arugula: For a peppery twist, arugula works beautifully. It brings a fresh and slightly zesty flavor to the mix.
Romaine Lettuce: Chopped romaine adds a light and crisp texture without taking over the other flavors.
Mixed Greens: A bag of spring mix or salad greens is another super simple option that will still let the apples shine.
This recipe is so flexible, so feel free to use whatever you have on hand.