This zesty apple slaw recipe merges crunchy apples, cabbage, and carrots with a luscious poppy seed dressing for the ultimate effortless side dish. It’s prepped in just 20 minutes and is perfect for picnics, barbecues, and family gatherings throughout the year!
There’s something enchanting about the initial sweet-tart crunch of a well-proportioned slaw. The first occasion I prepared this dish, Alex took a bite and instantly adored it, and my children even asked for seconds!
This apple slaw recipe elevates regular cabbage into something remarkable by combining it with sweet-tart apples and a creamy poppy seed dressing that binds all the flavors. It’s a slaw twist that’s distinct in taste yet simple enough that you’ll want to make it repeatedly all season long. It’s the ideal autumn side dish but is also suitable for summer picnics!
Why this apple slaw excels
Classic coleslaw can sometimes come off as bland or one-note, but incorporating apples introduces natural sweetness and layers of flavor! The crispness also lends a delightful crunch. Personally, I adore a nice poppy seed dressing, which contributes even more texture from the seeds.
I’ve experimented with this recipe numerous times, using different apple types and dressing variations. For me, the trick is picking the right apple—you need something crunchy and tangy to complement the creamy dressing.
5-star reader feedback
“This is significantly better than traditional coleslaw! It’s a fantastic idea to incorporate apples with much more flavor.” -Sabrina
Selecting the best apples for slaw
The type of apple you select can determine the success of this dish. I always opt for firm, crunchy apples with an appealing balance of sweet and tart flavors. Here are my top picks:
– Pink Lady (my all-time favorite): These apples offer the perfect sweet-tart harmony and remain crisp even after sitting in dressing for hours. If you know me, you’ll recognize my affection for Pink Ladies!
– Honeycrisp: Renowned for their crunchiness, these apples provide excellent textural diversity. They’re slightly sweeter than Pink Lady.
– Granny Smith: If you enjoy a more tart taste, these classic green apples never let you down.
– Jonagold or Jonathan: These varieties are also sweet-tart and hold their texture well in salads (we often pick them when apple-picking).
– Fuji: Sweeter than the rest, Fujis are perfect if you prefer a softer apple taste.
Pro Tip: No matter which variety you choose, ensure the apples are firm when touched and devoid of soft spots. I slice my apples just before mixing to avert browning and keep them crisp.
Advice for using cabbage vs coleslaw mix
This recipe incorporates both green cabbage and red cabbage. I enjoy adding red cabbage for visual appeal, but it’s not essential for flavor.
– Omit the red cabbage if you like. It adds a nice color but you can substitute with green cabbage if that’s your preference. Utilizing leftovers of two cabbages can be challenging.
– To expedite the recipe, utilize pre-packaged coleslaw. Purchase a 14 or 16-ounce bag and measure out 6 cups of the mix (to cover the quantities of cabbage and carrots).
Serving suggestions for apple slaw
This apple slaw is the perfect accompaniment for any protein or main dish. Given its apple component, it feels fitting for fall, yet it’s enjoyable year-round! It shines in summer at potlucks and gatherings.
Dietary information
This apple slaw is vegetarian, dairy-free, and gluten-free. To make it vegan, substitute vegan mayonnaise or cashew cream for the mayo.
Apple Slaw Recipe
Ingredients:
– 4 cups shredded green cabbage
– 1 cup shredded red cabbage
– 2 tart apples, thinly sliced
– 1 cup carrots, shredded (2 medium carrots)
– 2 green onions, thinly sliced
– ½ teaspoon kosher salt, divided
– 2 tablespoons apple cider vinegar
– 1 teaspoon Dijon mustard
– 2 tablespoons granulated sugar (or honey)
– ½ cup mayonnaise*
– 1 tablespoon poppy seeds
Instructions:
1. Shred the cabbage, thinly slice the apples, shred the carrots, and thinly slice the green onions. Combine them in a large bowl, sprinkle with ¼ teaspoon kosher salt, and mix well.
2. In a medium bowl, whisk together the apple cider vinegar, Dijon mustard, granulated sugar, mayonnaise, poppy seeds, and ¼ teaspoon salt until blended smoothly. Drizzle the dressing over the vegetables and mix to combine. Keeps up to 4 days in the refrigerator.
A few more apple recipes you’ll cherish
This apple slaw is a delightful savory apple dish that makes a big impression at the dinner table! Here are some additional apple recipes we adore.