Coleslaw with Apple

There was this summer potluck where everyone brought heavy pasta salads and potato dishes, but my cousin Sarah walked in with this bright purple bowl full of something that actually looked refreshing. I went back for thirds and finally cornered her to beg for the recipe. The secret was the grated apple, which she swore made all the difference between good coleslaw and the kind people actually get excited about.

Last weekend I made this for a backyard barbecue, and my friend who claims to hate coleslaw literally ate half the bowl. She kept saying, "This doesnt taste like that gloopy restaurant stuff." The best part is how the flavors get even better after sitting for a bit, so it is actually ideal for making ahead of time when you are hosting people.

Ingredients

• White cabbage: The sturdy backbone of this salad that holds up beautifully to the creamy dressing without getting soggy
• Carrot: Adds natural sweetness and gorgeous color contrast that makes the whole bowl look more vibrant
• Apple: Choose a variety like Honeycrisp or Granny Smith for that perfect sweet-tart crunch that elevates everything
• Spring onions: Gentle onion flavor that is not overwhelming, plus they look beautiful scattered throughout
• Greek yogurt: Makes the dressing lighter than traditional mayonnaise-based versions while keeping it silky
• Mayonnaise: Just enough to provide that classic creaminess we all love in coleslaw
• Dijon mustard: Adds a subtle sharpness that cuts through the richness and makes every bite interesting
• Apple cider vinegar: Brightens the whole dressing and prevents it from feeling too heavy
• Honey: Balances the tangy elements while highlighting the natural sweetness of the apple and carrot
• Fresh parsley: Totally optional but adds such a fresh, garden-fresh finish if you have it growing

Instructions

Prep your crunch:

Toss the shredded cabbage, grated carrot, apple, and spring onions in a large bowl. If you are not serving immediately, give the apple a quick splash of lemon juice to keep it from browning.

Whisk the magic:

In a small bowl, combine the Greek yogurt, mayonnaise, Dijon mustard, apple cider vinegar, honey, salt, and pepper. Whisk until completely smooth and creamy.

Bring it together:

Pour that gorgeous dressing over the vegetables and toss everything thoroughly. Make sure every piece gets coated in that creamy tanginess.

Taste and adjust:

Scoop up a bite and see what it needs. More salt, a hit more vinegar, or maybe an extra drizzle of honey depending on your sweet tooth.

Let it rest:

Fold in the parsley if you are using it, then refrigerate for at least 15 minutes. This little chill time lets all the flavors become best friends.

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My mother started making this for Sunday dinners instead of her old mayonnaise-heavy version, and now it is the one thing everyone actually asks for. Something about the combination of crisp apple and that lighter dressing just hits differently.

Making It Your Own

I have played around with different apples and found that slightly tart varieties work best because they balance the creamy dressing. A Granny Smith will give you more zing while a Honeycrisp leans sweeter, so choose based on what you are serving it with.

The Texture Secret

Hand-shredding your cabbage makes such a difference compared to buying those pre-cut bags. The pieces end up more uniform and actually crunchier. If you have a food processor with a shredding disc, it makes quick work of everything.

Serving Ideas

This coleslaw is ridiculously versatile and has saved me so many times when I need a quick side that feels special.

• Try it tucked into a pulled chicken sandwich for the most incredible crunch
• Serve alongside grilled fish or roasted vegetables to add something fresh and zesty
• Top with toasted sunflower seeds or chopped walnuts right before serving for extra texture

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There is something genuinely satisfying about a bowl of coleslaw that actually gets eaten instead of pushed around the plate. This version has earned its permanent spot in my regular rotation.

Recipe FAQs

→ How do I prevent the apple from turning brown?

Toss the grated apple with 1 tablespoon of lemon juice immediately after preparing. The acid prevents oxidation and keeps the apple looking fresh and white in the salad.

→ Can I make this coleslaw ahead of time?

Yes, this coleslaw actually improves after chilling for 15-30 minutes. You can prepare it up to 24 hours in advance, though the texture will become slightly softer as the cabbage releases moisture.

→ What type of apple works best?

Choose sweet-tart varieties like Granny Smith, Honeycrisp, or Braeburn. These provide a nice crunch and balance the creamy dressing without becoming too mushy.

→ Is this suitable for vegan diets?

Yes, simply swap the Greek yogurt for plain dairy-free yogurt and use vegan mayonnaise. The flavor and texture remain virtually identical.

→ How long will leftovers keep in the refrigerator?

Store in an airtight container for up to 3-4 days. The cabbage may release some liquid, so drain excess before serving leftovers.