Apple coleslaw is a fresh, crunchy side dish made with shredded apples, cabbage, and carrot tossed in a light vinaigrette. This recipe skips heavy mayonnaise in favor of bright, simple ingredients that keep the slaw crisp and refreshing.
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A Quick Look at the Recipe
✅ Recipe Name: Apple Coleslaw
🕒 Ready In: ~15 minutes
👪 Serves: 4 servings
🍽 Calories: ~140 per serving (estimated)
🥣 Main Ingredients: Apple, cabbage, carrot, olive oil, lime juice
📖 Dietary Info: Gluten-free; dairy-free; vegan
👌 Difficulty: Easy - shred and toss
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The combination of tart Granny Smith apples, fresh cilantro, lime juice, and red wine vinegar creates a balanced slaw that's lightly tangy with just enough acidity. Letting it rest briefly before serving allows the flavors to come together without softening the vegetables too much.
If you enjoy fresh slaws and veggie-forward sides like this, you might also like our Avocado Tomato Cucumber Salad, Air Fryer Carrot Fries, or Loaded Sweet Potato Fries. These recipes pair well with grilled meats, sandwiches, or easy weeknight meals.
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Why You'll Love Apple Coleslaw:
Fresh and Crunchy: Shredded apple, cabbage, and carrot create a crisp texture that holds up well without becoming soggy.
Light, No-Mayo Dressing: Olive oil, lime juice, and red wine vinegar keep the slaw bright and refreshing instead of heavy.
Balanced Flavor: Tart Granny Smith apples pair with citrus and garlic for a slaw that's tangy without being overpowering.
Quick to Make: Comes together in about 15 minutes with simple prep and minimal cleanup.
Versatile Side Dish: Pairs well with grilled chicken, BBQ dishes, tacos, or sandwiches.
Key Ingredients:
- apple. Crisp and tart, it adds freshness and bite. Honeycrisp or Pink Lady are great if you prefer a sweeter apple.
- cabbage. Green cabbage works well, but red cabbage or a mix of both adds color and extra crunch.
- cilantro. Brightens the slaw with a fresh, herby flavor. Leave it out or sub parsley if preferred.
- lime juice. Freshly squeezed gives the best flavor and keeps the apple from browning.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Use Different Apples: Swap Granny Smith for Honeycrisp or Fuji apples for a slightly sweeter slaw.
- Add Extra Crunch: Stir in sliced almonds, sunflower seeds, or pumpkin seeds just before serving.
- Change the Herbs: Replace cilantro with parsley if you prefer a more neutral herb flavor.
- Make It Creamy: Add a spoonful of dairy-free or regular mayo to the dressing for a lightly creamy version.
- Add Spice: Include a pinch of red pepper flakes or a diced jalapeño for a little heat.
How to Make Apple Coleslaw:
- Shred the apple, cabbage, and carrot using a box grater or food processor. Roughly chop the cilantro and mince the garlic.
- In a small bowl, whisk together the olive oil, red wine vinegar, lime juice, and garlic until well combined.
- Add the shredded apple, cabbage, carrot, and cilantro to a large mixing bowl.
- Pour the dressing over the slaw and toss thoroughly until all of the vegetables are evenly coated.
- Let the apple coleslaw rest for 10-15 minutes to allow the flavors to blend, then toss once more before serving. Serve chilled or at room temperature.
Recipe Notes & Tips:
- Use a Tart Apple: Granny Smith apples work best because they hold their shape and balance the acidity of the dressing.
- Shred Just Before Mixing: Shredding the apple right before tossing helps prevent browning and keeps the slaw looking fresh.
- Don't Overdress: Add the dressing gradually if you prefer a lighter slaw, as the vegetables will release moisture as they sit.
- Let It Rest Briefly: Allowing the slaw to rest for 10-15 minutes helps the flavors meld without softening the vegetables too much.
- Serve Fresh: Apple coleslaw is best enjoyed the day it's made for maximum crunch and flavor.
How to Store:
Refrigerator: Store in an airtight container for up to 3 days. The flavors will continue to meld, but the slaw is best enjoyed within the first 24 hours for the freshest crunch.
Keep it crisp: If making ahead, store the dressing separately and combine just before serving to prevent sogginess.
Freezing: Not recommended. The fresh veggies will lose their texture and become watery when thawed.
Apple Coleslaw FAQs:
Apple coleslaw can be made a few hours ahead of time, but it's best enjoyed the same day. If making ahead, store it covered in the refrigerator and toss again before serving to redistribute the dressing.
To keep apple coleslaw from getting soggy, avoid overdressing and let it rest only briefly before serving. Using crisp cabbage and serving within a few hours helps maintain the best texture.
Granny Smith apples are best for apple coleslaw because they're firm and tart, which helps balance the acidity of the dressing. Sweeter apples like Honeycrisp can also be used for a milder flavor.
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Apple Coleslaw
Ingredients
- 1 granny smith apple, shredded
- 2 cups cabbage, shredded
- 1 carrot, shredded
- ½ cup fresh cilantro, roughly chopped
- 3 tablespoon olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon lime juice
- 1 garlic clove, minced
Instructions
- Shred the apple, cabbage, and carrot using a box grater or food processor. Roughly chop the cilantro and mince the garlic.
- In a small bowl, whisk together the olive oil, red wine vinegar, lime juice, and garlic until well combined.
- Add the shredded apple, cabbage, carrot, and cilantro to a large mixing bowl.
- Pour the dressing over the slaw and toss thoroughly until all of the vegetables are evenly coated.
- Let the apple coleslaw rest for 10-15 minutes to allow the flavors to blend, then toss once more before serving. Serve chilled or at room temperature.
Nutrition
Notes
- Use a Tart Apple: Granny Smith apples work best because they hold their shape and balance the acidity of the dressing.
- Shred Just Before Mixing: Shredding the apple right before tossing helps prevent browning and keeps the slaw looking fresh.
- Don't Overdress: Add the dressing gradually if you prefer a lighter slaw, as the vegetables will release moisture as they sit.
- Let It Rest Briefly: Allowing the slaw to rest for 10-15 minutes helps the flavors meld without softening the vegetables too much.
- Serve Fresh: Apple coleslaw is best enjoyed the day it's made for maximum crunch and flavor.
Dannny says
Made this with the pork tacos - very delicious!!