Coleslaw with Apple

I discovered the magic of apple in coleslaw on a farmers market trip one autumn when the vendor arranging cabbages next to baskets of Honeycrisp apples suggested I try grating them together. It sounded odd at first, but that sweet-tart combination changed everything about how I thought of this simple side dish. Now it's become the coleslaw I reach for when I want something that feels both familiar and a little surprising.

The first time I served this to my partner's family at a summer barbecue, his mom took one bite and went quiet for a moment, then asked what I'd done differently. When I told her about the apples, she actually laughed at how obvious it seemed in hindsight. It became the dish I was asked to bring to every gathering after that.

Ingredients

• White cabbage (400 g, finely shredded): Use a sharp knife or mandoline to get thin, even shreds that'll soften just slightly while still keeping their crisp edge in the dressing.
• Large carrot (peeled and grated): Grating by hand gives you more control over texture than a food processor, and the warm color makes the whole bowl more inviting.
• Large apple (cored and grated): Pick a sweet-tart variety like Granny Smith mixed with Honeycrisp, as one alone tends toward either too sour or too sweet.
• Spring onions (2, finely sliced): The mild onion flavor adds depth without overpowering the delicate apple notes.
• Greek yogurt (100 g): This is what makes the dressing silky without needing tons of mayo, and it adds a subtle tang that balances the apple's sweetness.
• Mayonnaise (2 tbsp): Light mayo works just as well and keeps calories down if that matters to you.
• Dijon mustard (2 tsp): The sharpness cuts through richness and brings the whole dressing into focus.
• Apple cider vinegar (1 tbsp): Don't skip this, as it's the secret that ties the apple and cabbage flavors together.
• Honey (1 tsp): A tiny bit rounds out the dressing and prevents it from feeling too sharp.
• Salt and freshly ground black pepper: Taste as you go, because you might need more than you think once everything mingles.
• Fresh parsley (2 tbsp, optional): Adds a bright finish and makes the bowl look alive.
• Lemon juice (1 tbsp, optional): This prevents the apple from browning if you're making this ahead of time.

Instructions

Prepare your vegetables:

Shred the cabbage into a large bowl, then add your grated carrot and apple. Toss the apple with lemon juice right away if you're not serving immediately, or if you've got time and want to be extra careful about browning. Slice your spring onions thin and add them to the mix.

Build the dressing:

In a small bowl, whisk the Greek yogurt, mayo, mustard, vinegar, and honey until it's completely smooth with no lumps. This takes about a minute of real whisking, not just stirring.

Bring it together:

Pour the dressing over your vegetables and apple, then toss everything with real intention, making sure every piece gets coated. You'll feel when it's right.

Taste and adjust:

Take a bite of raw cabbage coated in dressing, not just the liquid at the bottom. Add more salt, pepper, or vinegar if it needs it.

Chill and serve:

Refrigerate for at least 15 minutes so the cabbage softens slightly and flavors meld, then serve cold. If you're adding parsley, fold it in just before serving so it stays bright green.

Pin It

There was a moment at a potluck when someone's kid, who notoriously refused salad, asked for thirds of this coleslaw because he said it tasted like "cabbage candy." That's when I knew the apple wasn't just a twist, it was the thing that made people actually want it.

Why Apple Changes Everything

The sweetness from apple does something chemical to coleslaw that mayo alone can't achieve. It softens the raw cabbage's edge, makes the dressing feel less heavy, and gives the whole dish a brightness that feels clean rather than cloying. You taste the freshness first, and the richness second, which is the opposite of traditional coleslaw.

Making It Your Own

Once you understand the basic structure, you can play with varieties. A Braeburn apple leans tart and keeps its shape beautifully, while Pink Lady is sweeter and dissolves slightly into the dressing. I've added a handful of toasted walnuts on a whim once and couldn't stop making it that way. Sunflower seeds work just as well if you want something lighter. Some people swear by a splash of white wine vinegar instead of apple cider vinegar, and that's worth trying if you want the apple flavor to shine even brighter.

Pairing and Storage Tips

This coleslaw sits beautifully next to grilled chicken or pork, but I've also served it alongside fish and been surprised by how well it works. It's the kind of side that makes everything taste better without demanding attention. Store it in an airtight container in the fridge for up to three days, though the cabbage will continue to soften.

• If you're taking this to a gathering, pack the dressing separately and combine just before serving for maximum crunch.
• Try it on pulled pork sandwiches or tacos if you want to use it beyond the dinner plate.
• Double the recipe without guilt, because leftovers are genuinely better than fresh on the second day.

Pin It

This recipe exists because I listened to a stranger at a farmers market and took a chance on something that sounded strange. That's the beauty of cooking, really, when you remember that the best dishes often start as small moments of curiosity.

Recipe FAQs

→ Can I replace Greek yogurt in the dressing?

Yes, plain dairy-free yogurt works well as a substitute to create a vegan or dairy-free version.

→ How can I prevent the apple from browning?

Toss grated apple with lemon juice before adding to the salad to keep it fresh and prevent discoloration.

→ Is it possible to add extra crunch to this salad?

Adding toasted walnuts or sunflower seeds introduces delightful crunch and enhances texture.

→ What type of apple is best for this salad?

Choose a sweet-tart variety like Granny Smith or Fuji to balance sweetness and acidity.

→ How long should the salad be refrigerated before serving?

Chill the salad for at least 15 minutes to allow flavors to meld and intensify.

→ Can this salad be prepared ahead of time?

Yes, preparing a few hours in advance is possible; just keep it refrigerated and toss before serving.