Coleslaw with Apple

The first time I brought this apple coleslaw to a summer potluck, my friend Sarah literally stopped mid-sentence after her first bite. She demanded the recipe right then and there, standing by the picnic table with her plate. I've been making it for every barbecue since, and it's become the dish people actually ask for by name.

Last July, I made a triple batch for my sister's backyard wedding reception. The caterer even complimented it, which felt like winning the gold medal of potluck luck. Now whenever there's a family gathering, someone inevitably messages me: 'You're bringing that apple slaw, right?'

Ingredients

• White cabbage: I've learned the hard way that shredding it yourself makes all the difference, pre-bagged stuff never quite has the same snap
• Large carrot: Grated on the finest holes of your box grater, this disappears into the mix but adds essential sweetness
• Sweet-tart apple: Granny Smith or Honeycrisp work beautifully here, just avoid red delicious as they turn to mush too quickly
• Spring onions: These add a mild bite that wont overpower the delicate balance of flavors
• Greek yogurt: This secret ingredient makes the dressing lighter while keeping that satisfying creaminess we all love
• Mayonnaise: Just enough to give it body without making it heavy, light version works perfectly if you're watching calories
• Dijon mustard: Dont skip this, it provides that subtle tangy backbone that makes everything pop
• Apple cider vinegar: Brightens the whole dressing and helps cut through the rich elements
• Honey: The bridge ingredient that marries the sharp vinegar with the sweet apple

Instructions

Prep your crunch:

Toss all your shredded cabbage, grated carrot, apple, and sliced spring onions into your largest mixing bowl, giving yourself room to really mix everything thoroughly

Whisk the magic:

In a separate bowl, combine your yogurt, mayonnaise, mustard, vinegar, honey, salt, and pepper until completely smooth and creamy

Bring it together:

Pour that gorgeous dressing over your vegetables and toss with clean hands or spoons until every single piece is coated

Taste and trust:

Sneak a bite and adjust the salt or pepper if needed, then fold in fresh parsley if you're feeling fancy

The waiting game:

Pop it in the fridge for at least 15 minutes, though if you can wait an hour, the flavors develop even more beautifully

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My teenage son, who normally turns his nose up at anything called salad, started eating this by the bowlful during football season. Now he requests it specifically for game day spread, which I consider a serious parenting win.

Make It Your Own

Sometimes I throw in a handful of toasted walnuts or sunflower seeds right before serving. The extra crunch takes it from great to absolutely memorable, and people always ask what that special texture is.

The Perfect Pairings

This coleslaw has become my go-to alongside pulled pork sandwiches or grilled chicken thighs. Something about the sweet and tangy notes cuts through rich barbecue like nothing else, creating that perfect balance every summer meal needs.

Storage & Serving

I've learned that this keeps beautifully in an airtight container for up to four days, though honestly, it rarely lasts that long in our house. The cabbage stays surprisingly crisp, making it ideal for meal prep or weekend cookouts.

• Give it a quick toss before serving any leftovers as the dressing tends to settle at the bottom
• If it seems a bit dry after refrigeration, a splash of vinegar brings it right back to life
• Serve it ice cold for the most refreshing experience, especially on hot summer days

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There's something deeply satisfying about a dish that comes together so quickly yet delivers such bright, happy flavors. Hope this brings as much joy to your table as it has to mine.

Common Questions

→ What type of apple works best?

Sweet-tart varieties like Granny Smith, Honeycrisp, or Braeburn work beautifully as they provide a nice balance to the creamy dressing. Firm apples hold their texture better when grated.

→ How long does this coleslaw keep?

This coleslaw stays fresh for 3-4 days when stored in an airtight container in the refrigerator. The cabbage may release some liquid over time, but the flavor improves as it sits.

→ Can I make this dairy-free?

Yes, simply substitute the Greek yogurt with plain dairy-free yogurt and use vegan mayonnaise. The taste and texture remain equally delicious and satisfying.

→ How do I prevent the apple from turning brown?

Toss the grated apple with 1 tablespoon of lemon juice immediately after grating. The vitamin C in lemon juice prevents oxidation and keeps the apple looking fresh and bright.

→ What can I serve with this coleslaw?

This versatile side pairs wonderfully with grilled chicken, burgers, pulled pork sandwiches, fish tacos, or barbecued ribs. It also complements hearty vegetarian mains like bean burgers or portobello mushrooms.

→ Can I make it ahead of time?

Absolutely! Prepare it up to 24 hours in advance, but wait to add the fresh parsley until just before serving for the best presentation. The flavors actually develop and improve overnight.