This light, crunchy, and refreshing Apple Slaw recipe takes just 15 minutes to put together and makes a huge amount of slaw for well under a dollar a serving. It’s made with crisp cabbage, tart Granny Smith apples, carrots, green onions, and a creamy apple cider vinegar-Dijon dressing that’s tangy, lightly sweet, and SO good with BBQ. It’s one of my favorite slaw recipes because it’s incredibly versatile and can be served as a light main dish with a protein or as a side dish for a quick weeknight meal. It also travels really well, so it’s an excellent option for your next potluck, and the leftovers hold up beautifully throughout the week!
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“Absolutely delicious! We had it with some chopped up leftover chicken and then a couple of days later, on its own. Adding this one to the cookbook for regular rotation.”
Amy C
Crisp Cabbage Apple Slaw
Apple slaw is a cold chopped salad made with crunchy sliced apples, carrots, green onions, and shredded cabbage tossed in a creamy dressing. I keep the dressing simple with mayonnaise, Dijon mustard, honey, and apple cider vinegar, so it tastes tangy and lightly sweet without covering up the fresh crunch of the cabbage and apples. It’s the perfect swap for classic coleslaw when I want a cool side with extra sweet-tart flavor from the apples. I love using it as a quick topping for backyard BBQ meals, sandwiches, tacos, and bowls when dinner needs a little extra crunch!
The key with this slaw is remembering that cabbage and apples can release some moisture as they sit. That’s not a bad thing! This slaw is crispest right after mixing, but the sturdy cabbage and apples do keep their texture well enough for leftovers. Just toss it again before serving and taste for salt because the dressing can mellow a little after chilling.
Recipe Success Tips
- Slice everything thin and even. Thin, evenly cut cabbage, apples, and carrots are easier to toss, easier to eat, and much better for piling onto sandwiches or tacos. I aim for small, fork-friendly pieces because they pick up the dressing more evenly and give you a little crunch, apple, and creamy tang in every serving. You don’t need perfect knife skills, though! A mandoline, food processor, or bagged coleslaw mix can save a lot of time.
- Drain the apples well. I soak the sliced apples in lemon or vinegar water to prevent browning. But I learned quickly that extra water can weaken the creamy dressing and make the slaw taste less punchy. Let the apples drain well, or pat them dry with a clean kitchen towel, before adding them to the bowl so the dressing stays thick enough to coat the cabbage and apples.
- Toss and taste before serving. Cabbage naturally releases moisture as it sits, which can thin the dressing slightly and make the seasoning taste more muted after chilling. I always give my apple slaw a really good toss before serving so the dressing redistributes through the cabbage. Then I taste and add a pinch of salt or a small splash of apple cider vinegar if it needs to taste a little brighter.
Apple Slaw
Cost $6.55 recipe / $0.65 serving
Ingredients
- ⅓ cup mayonnaise ($0.63)
- 2 tsp Dijon mustard ($0.05)
- 2 tsp honey ($0.11*)
- 2 Tbsp apple cider vinegar ($0.09)
- ¼ tsp salt (plus more to taste, $0.01)
- ⅛ tsp black pepper (freshly cracked, $0.01)
- 1 small cabbage (thinly sliced, (about 5 cups) $2.59**)
- 3 Granny Smith apples (thinly sliced, (about 2 cups) $2.28***)
- 2 carrots (thinly sliced, (about 2 cups) $0.42*)
- 3 green onions (sliced, (about 1 cup) $0.36)
Instructions
- Mix the mayonnaise, Dijon, honey, vinegar, salt, and pepper to make a dressing.
- Shred or thinly slice the cabbage into 2-inch by ¼-inch strips. Shred or slice the carrots into 2-inch by ⅛-inch strips. Peel and core the apples. Shred or slice them into 2-inch by ⅛-inch strips and keep them in water with lemon juice or vinegar added, so they don't brown.**** Cut the green onions on the diagonal into 1/8-inch thick slices.
- Mix the apples and vegetables with the dressing in a large bowl. If necessary, add more salt to taste.
- Keep the salad refrigerated until ready to serve. Mix before serving, and add more salt to taste.
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Notes
Nutrition Information
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!How to Make Apple Slaw Step-by-Step Photos
Make the dressing: Mix ⅓ cup mayonnaise, 2 teaspoons Dijon mustard, 2 teaspoons honey, 2 tablespoons apple cider vinegar, ¼ teaspoon salt, and ⅛ teaspoon black pepper in a small bowl until smooth and creamy. The dressing should taste tangy, lightly sweet, and a little peppery from the Dijon.
Prep the fresh ingredients: Shred or thinly slice 1 small cabbage into about 2-inch by ¼-inch strips. Shred or slice 2 carrots into about 2-inch by ⅛-inch strips. Peel and core 3 Granny Smith apples, then shred or slice enough to measure about 2 cups. Keep the apples in water mixed with lemon juice or vinegar while you prep the rest of the slaw so they stay bright instead of turning brown (use 2 tsp lemon juice or 1 tsp distilled vinegar/apple cider vinegar for every 1 cup of water). Cut 3 green onions on the diagonal into ⅛-inch slices.
Combine: Drain the apples well, then add them to a large bowl along with the cabbage, carrots, and green onions. Pour the creamy dressing over top and toss until everything is evenly coated. Taste and add more salt if needed.
Serve: Keep the apple slaw refrigerated until ready to serve. Before serving, toss it again to redistribute the dressing, then taste one more time for salt. The cabbage will soften slightly as it sits, but it should still taste fresh and tangy. Enjoy!
Ingredient Swaps & Variations
This apple slaw is super flexible, which is one of the reasons I like it so much. Here are a few easy ways to use what you have or change the flavor:
- Swap the onion: Green onions add a mild onion flavor, but chives or finely chopped sweet onion also work. If you only have red or white onion, soak it in cold water for 10-15 minutes first to soften the sharpness. Drain it well before using.
- Use bagged coleslaw mix: For the fastest shortcut, use a 16-oz. bag of tri-color coleslaw mix to replace the cabbage and carrots. Then add the apples, green onions, and dressing as written.
- Change up the cabbage: Green cabbage is affordable, sturdy, and easy to find, but red cabbage adds a gorgeous color. You can also replace part of the cabbage with thinly sliced kale for a heartier slaw.
- Swap the carrots: If you don’t have carrots, substitute with thinly sliced raw butternut squash, parsnips, or an extra cup of cabbage. They all add a firm, slightly sweet crunch that works well with the apples.
- Make the dressing tangier: Greek yogurt or sour cream can replace some or all of the mayonnaise for a tangier dressing. If you swap the mayo completely, taste before serving because you may want a tiny bit more honey to soften the tang.
- Swap the Dijon: Dijon mustard adds a peppery kick and a touch of color to the dressing. If you don’t have Dijon, use brown or yellow mustard.
- Add extra crunch: Sliced almonds, sunflower seeds, or pumpkin seeds are all great here. Add them right before serving so they stay crunchy.
- Add a sweet-tart extra: Dried cranberries, golden raisins, or dried cherries make this apple slaw feel a little more fall-inspired and potluck-ready. Start with a small handful so the slaw stays fresh and crunchy, not overly sweet.
Serving Suggestions
I’ll use this apple slaw anywhere I want a cold, creamy crunch with a little sweet-tart flavor, starting with our fish tacos. Swap it for the original slaw in the recipe, and the apples make the tacos taste brighter, juicier, and a little sweeter, while the Dijon dressing adds a tangy finish. It’s also great with grilled chicken and microwave corn on the cob for an easy summer dinner; make the slaw while the chicken rests so the vegetables stay crisp.
Apples and pork also work so well because the fruit’s natural sweetness and light tang bring out the smoky, salty, savory flavors in pork, so basically anything pork will go with this! Pile it onto pork tacos made with slow cooker carnitas, or serve it with BBQ ribs for a dinner I’d happily eat all year round, not just in summer.
Prep it Ahead!
For the crispest texture, I’ll prep the dressing and vegetables separately and store them in the fridge for 1-2 days. Toss together before serving, and your apple slaw will taste freshly mixed instead of watery or softened.
How To Store Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 4 days. The cabbage and apples will soften slightly as they sit, but the slaw will still taste fresh and tangy after a quick stir. Always mix the slaw well before serving because the dressing settles at the bottom, then taste and add a pinch of salt if the flavor needs a little boost. I don’t recommend freezing this slaw because the cabbage turns watery, and the creamy dressing can separate once thawed.
More Easy Apple Salads to Try Next:
- This Apple Dijon Kale Salad only takes about 20 minutes, and the sturdy kale holds up well for meal prep.
- The maple tahini dressing makes our Kale and Sweet Potato Salad creamy, slightly sweet, and perfect with the warm spices on the roasted potatoes.
- I’d use this Chicken Salad with Apples for easy sandwiches, wraps, crackers, or a quick green salad topper!
Absolutely delicious! We had it with some chopped up leftover chicken and then a couple of days later, on its own. Adding this one to the cookbook for regular rotation.
Love it! Pretty easy to make, and a great lunch side for sandwiches.
This was a really nice alternative to the traditional coleslaw mix. We had it with pulled pork tacos and it was a really good combination.
This was delicious! I used a bag of store prepped coleslaw mix for the cabbage.