Easy Creamy Apple Slaw is crisp, crunchy, and refreshing. It's the kind of side dish that instantly brightens any table. Shredded cabbage and carrots meet sweet, juicy apples, chewy cranberries, and nutty almonds, all tossed together in a tangy, creamy dressing that takes just minutes to whisk up.
This isn't your average coleslaw. The apples add a pop of freshness and sweetness that balance the creaminess, making it both wholesome and crave-worthy. It's ready in just 10 minutes, requires zero cooking, and is endlessly versatile. It's the kind of side dish that disappears fast at cookouts, holiday spreads, or even Tuesday night dinner.
If you liked this apple slaw recipe, you should try our Classic Coleslaw or Apple Walnut Salad with Balsamic Vinaigrette next. And if you're serving pulled pork, BBQ ribs, or fish tacos, this recipe is about to become your go-to topping.
Why You'll Love This Recipe
- Crunchy, fresh, and flavorful. Every bite has layers of texture: crisp cabbage, juicy apples, chewy cranberries, and crunchy almonds. It's anything but boring.
- Quick and fuss-free. Ready in just 10 minutes, this is the kind of recipe you'll keep on repeat for weeknights or last-minute gatherings.
- Make-ahead friendly. You can prep the slaw and dressing ahead of time and toss right before serving. The perfect side dish for entertaining.
- Serve it any time of the year. Apple slaw is one of those magical dishes that works all year long. In the summer, it's bright and refreshing with grilled meats. In the fall, it's cozy and seasonal thanks to the apples and cranberries.
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Ingredients and Substitutions
To make this easy and creamy Apple Slaw, you will need the following ingredients (see recipe card below for quantities):
- cabbage - Shredded green cabbage forms the crunchy base. You can also use purple cabbage for color or a coleslaw mix to save time.
- carrot - Adds sweetness and color. Pre-shredded carrots work in a pinch.
- apples - Crisp, sweet-tart apples like Honeycrisp, Gala, or Pink Lady are ideal. Slice into thin matchsticks so they blend evenly. For a nice pop of color, use one green apple (such as a Granny Smith apple) and one red apple for both sweetness and tartness.
- cilantro - If you're not a cilantro fan, swap for parsley.
- slivered almonds - Adds a nutty crunch! Pecans, walnuts, or sunflower seeds are also great substitutes.
- dried cranberries - Adds sweetness and chewiness. Try raisins, golden raisins, or chopped dried cherries instead.
- mayonnaise - Creamy base for the dressing. Use Greek yogurt for a lighter version.
- extra virgin olive oil - Avocado oil also works.
- balsamic vinegar - Adds tangy sweetness. Apple cider vinegar gives a sharper, fruitier flavor. Red wine vinegar can also be used a substitute.
- dijon mustard - Brings sharpness and balances the sweetness. Yellow mustard works too, though it's milder.
- salt and black pepper - Season to taste.
Equipment
You'll also need measuring cups and spoons, a sharp knife and cutting board, a vegetable peeler, a large mixing bowl, and a small whisk for the dressing.
Instructions
- Combine the slaw ingredients. In a large serving bowl, add the cabbage, carrots, apples, cilantro, almonds, and cranberries. Toss well until evenly mixed.
- Make the dressing. In a small mixing bowl, whisk together the mayonnaise, Dijon mustard, olive oil, and balsamic vinegar until smooth and creamy.
- Toss together. Pour the dressing over the cabbage mixture and toss until everything is evenly coated. Season with salt and pepper to taste.
- Serve or chill. Serve immediately, or refrigerate for 1 hour to let the flavors meld together before serving.
Expert Tip: Keep Apples Crisp
To prevent apples from browning, toss them with a little lemon juice before adding to the slaw. It keeps them fresh, bright, and crisp, especially if you're prepping ahead.
More Tips and Tricks
- Slice apples thin. Matchsticks or julienne slices give the best crunch and blend well into the slaw.
- Toast the nuts. Lightly toast almonds (or whichever nut you use) in a dry skillet for 2-3 minutes to boost flavor.
- Make the dressing ahead. The dressing can be prepared up to 3 days in advance and stored in the fridge.
- Toss just before serving. Combine the slaw and dressing at the last minute to keep it crunchy, not soggy.
- Double the batch. This recipe is easily doubled for parties, potlucks, or holiday gatherings.
Recipe Variations
- Make it no-mayo. Skip the mayonnaise completely and use extra olive oil and vinegar for a lighter, dairy-free version that's still full of flavor.
- Sub in yogurt. Swap the mayonnaise for Greek yogurt to lighten things up while still keeping the dressing creamy, tangy, and protein-packed.
- Add blue cheese. Crumbled blue cheese gives the slaw a bold, tangy flavor that pairs perfectly with the sweetness of the apples and cranberries.
- Make it nut-free. Leave out the almonds and replace them with sunflower seeds or pumpkin seeds for the same crunch without the nuts.
- Go extra fruity. Add raisins, pomegranate seeds, or even sliced grapes to boost sweetness and color.
- Add extra veggies. Toss in shredded Brussels sprouts, broccoli, red onion, or bell peppers for an even heartier base with extra texture.
- Bulk it up with potatoes. Toss in small cubes of roasted or boiled potatoes to turn this into a more filling side dish for a picnic or barbecue.
- Apple slaw for tacos. Skip the nuts and use lime juice instead of balsamic for a zesty taco topping.
Storage
How to Store
Store leftover slaw in an airtight container in the fridge for up to 2 days. It's best enjoyed fresh since the apples and cabbage soften over time.
How to Freeze
Freezing is not recommended as cabbage and apples lose crunch after freezing.
How to Serve
Apple slaw is refreshing and versatile. Serve it alongside grilled chicken, pork chops, steak, or salmon, pile it high onto pulled pork or BBQ chicken sandwiches, or use it as a crunchy topping for tacos. It also makes a colorful side dish at potlucks, cookouts, picnics, or holiday gatherings.
These are my favorite dishes to serve apple coleslaw with:
Fall Dinners
If serving this as part of a cozy autumn meal, see our collection of fall dinner ideas, featuring hearty roasted vegetables, comforting soups, savory mains, and seasonal sides perfect for crisp evenings and festive gatherings.
FAQ
Apple slaw is a crunchy mix of shredded cabbage, carrots, apples, and often extras like nuts, seeds, or dried fruit. It's tossed in a tangy, creamy dressing. In this recipe, a blend of mayo, balsamic vinegar, Dijon mustard, and olive oil. The apples add sweetness and freshness that balance the creamy base.
Not really! Slaw is just the shorthand version of coleslaw. Traditionally, coleslaw means a cabbage-based salad with a creamy dressing, but slaws can be made with other veggies (like broccoli or Brussels sprouts) or even fruit, as in this apple variation.
Absolutely! Apples are a natural fit in slaw. They add crunch, sweetness, and freshness to balance the creamy, tangy dressing. Sweet-tart apples like Honeycrisp, Gala, or Pink Lady work best because they stay firm and don't overwhelm the flavor of the cabbage.
They can, but you can easily prevent it! Toss the apple slices or matchsticks in a little lemon juice before mixing them into the slaw. The acid helps keep them bright and crisp. This trick works especially well if you're prepping ahead for a party or potluck.
It's easy to make apple slaw lighter without losing flavor. Swap the mayonnaise for Greek yogurt, reduce the sugar (or skip it entirely), and load up on fresh apples, carrots, and cabbage. The apples bring natural sweetness, so you don't need much added sugar at all.
The secret is to toss the slaw with dressing just before serving. If you mix it too early, the salt in the dressing will draw out moisture from the cabbage and apples, making it watery. For make-ahead prep, keep the dressing in a separate container and combine right before mealtime.
Peel if you prefer (though the skins add color and fiber), then slice into thin matchsticks or julienne strips. The thinner the slices, the better they blend with the cabbage and carrots. For maximum crispness, toss the cut apples with lemon juice to keep them from browning.
More Coleslaw Recipes
Looking for other recipes like this? Try these:
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Recipe
Easy Creamy Apple Slaw
- Total Time: 10 minutes
- Yield: 4-6 servings
- Diet: Vegetarian
Description
This easy apple slaw recipe is the perfect combination of crisp apples, crunchy cabbage, and a creamy dressing. A fresh side dish ready in 10 minutes!
Ingredients
- 5 cups cabbage, shredded
- 1 cup carrot, finely shredded
- 2 medium apples, sliced into matchsticks
- ¼ cup fresh cilantro, chopped
- ½ cup slivered almonds
- ½ cup dried cranberries
For the dressing:
- ⅓ cup mayonnaise
- 2 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar (or apple cider vinegar)
- 1 tablespoon dijon mustard
- salt and pepper (to taste)
Instructions
- In a large serving bowl, add the cabbage, carrots, apples, cilantro, almonds, and cranberries. Toss well until evenly mixed.
- In a small mixing bowl, whisk together the mayonnaise, Dijon mustard, olive oil, and balsamic vinegar until smooth and creamy.
- Pour the dressing over the salad and toss until everything is evenly coated. Season with salt and pepper to taste.
- Serve immediately, or refrigerate for 1 hour to let the flavors meld together before serving.
Notes
How to store: Store leftover slaw in an airtight container in the fridge for up to 2 days. It's best enjoyed fresh since the apples and cabbage soften over time. Freezing is not recommended
- Prep Time: 10 minutes
- Category: Salad
- Method: Tossed
- Cuisine: American
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