Coleslaw with Apple

Last summer, my neighbor brought over a bowl of coleslaw that disappeared faster than the burgers at our block party. What made it different was the apple, this bright crunch that cut through the creaminess and made everyone reach for seconds. I've been making it that way ever since, tweaking until the dressing hit just the right balance between tangy and sweet.

I made this for a potluck last month and watched three different people ask for the recipe. My friend Sarah, who claims to hate coleslaw, went back for thirds. That's when I knew this wasn't just another side dish, it was the kind of thing that makes a meal memorable.

Ingredients

• 400 g white cabbage, finely shredded: The backbone of any good coleslaw, providing that satisfying crunch that holds up beautifully to the creamy dressing
• 1 large carrot, grated: Adds natural sweetness and gorgeous color that makes the whole bowl look brighter and more inviting
• 1 large sweet-tart apple, grated: The secret ingredient that elevates this from standard coleslaw to something special, bringing fresh acidity and crisp texture
• 2 spring onions, finely sliced: These mild onion notes punch through the richness without overwhelming the delicate flavors
• 100 g Greek yogurt: Creates that luscious creamy base while keeping things lighter than traditional mayonnaise-heavy versions
• 2 tbsp mayonnaise: Just enough to add that classic coleslaw richness we all crave without making it heavy
• 2 tsp Dijon mustard: Provides the essential sharp edge that balances the sweet elements and keeps every bite interesting
• 1 tbsp apple cider vinegar: Brings necessary acidity to brighten all the flavors and prevent the dressing from feeling flat
• 1 tsp honey: The perfect counterpoint to the vinegar, pulling all the flavors together into something cohesive
• Salt and pepper: Essential for making all the ingredients taste like their best selves

Instructions

Prep your crunch:

Toss the shredded cabbage, grated carrot, and spring onions into your largest mixing bowl. If you're worried about the apple browning, give it a quick squeeze of lemon juice before adding it to the party.

Whisk up the magic:

In a separate bowl, combine the Greek yogurt, mayonnaise, Dijon mustard, apple cider vinegar, honey, salt, and pepper. Whisk until you've got something silky smooth that tastes perfectly balanced between tangy and sweet.

Bring it together:

Pour that gorgeous dressing over the vegetables and toss everything until every single piece is coated. The bowl should look uniformly creamy and all the ingredients should be well distributed.

Taste and trust yourself:

Take a bite and adjust the seasoning if something feels missing. This is your moment to add more vinegar, honey, or salt until it tastes exactly right to you.

Let it rest:

Pop the bowl in the fridge for at least fifteen minutes. Those flavors need time to become friends, and the cabbage will soften just enough to become perfect.

Pin it

My mom texted me last week asking for this recipe after trying it at my house. She said it reminded her of the coleslaw her grandmother used to make, but lighter and fresher. Some recipes just feel like they've always been part of your family.

Getting the Right Texture

I've learned that the key to perfect coleslaw is cutting everything to the same size. When each bite contains all the components in balance, that's when the magic happens. A box grater works beautifully for the apple and carrot, but a sharp knife and some patience give you the most uniform cabbage shreds.

Make-Ahead Magic

This recipe has saved me countless times when I need to bring something to a gathering. It actually improves after sitting for a few hours, giving the flavors time to really develop and deepen. Just keep the dressing and vegetables separate if you're making it more than four hours ahead, and toss them together when you arrive.

Serving Ideas

Beyond the obvious pairings with burgers and BBQ, this coleslaw has become my go-to for topping fish tacos and serving alongside grilled salmon. The sweetness from the apple makes it surprisingly versatile, holding its own alongside rich and smoky flavors equally well.

• Add toasted walnuts or sunflower seeds right before serving for extra crunch
• Swap Greek yogurt for a dairy-free version and use vegan mayo to make it plant-based
• Double the recipe for larger crowds because this always disappears faster than expected

Pin it

This coleslaw has become my answer to almost every potluck invitation and summer dinner. There's something joyful about a dish that makes people smile before they even take a bite.

Recipe FAQs

→ What type of apple works best?

Sweet-tart varieties like Granny Smith, Honeycrisp, or Braeburn provide the ideal balance. Their firm texture holds up well when grated and their flavor complements the creamy dressing.

→ Can I make this ahead?

Yes, refrigerate for up to 24 hours. The cabbage softens slightly and flavors meld beautifully. Toss with lemon juice immediately after grating the apple to prevent browning.

→ How do I make it vegan?

Substitute Greek yogurt with unsweetened plant-based yogurt and use vegan mayonnaise. The texture and flavor remain excellent while accommodating dairy-free diets.

→ What can I add for extra texture?

Toasted walnuts, sunflower seeds, or sliced almonds add delightful crunch. Dried cranberries or raisins introduce chewy sweetness that balances the tangy dressing.

→ How long should I chill before serving?

At least 15 minutes for flavors to meld, though 1-2 hours yields the best results. The cabbage softens slightly while maintaining crispness, creating perfect texture.

→ Can I use bagged coleslaw mix?

Absolutely, a 14-ounce bag of pre-shredded coleslaw blend saves prep time. Simply add the grated apple and proceed with the dressing as directed.