What is apple slaw made of?

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.

Is there a difference between slaw and coleslaw?

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.

Can you put apples in coleslaw?

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.

Will apples turn brown in coleslaw?

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.

How do you make healthy coleslaw with apples?

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.

How do you keep apple slaw from getting soggy?

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.

How to prep apples for a salad?

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.

Easy Creamy Apple Slaw

Name: Easy Creamy Apple Slaw
Prep time: 10 min
Total time: 10 min
Cuisine: American
Ingredients: 5 cups cabbage, shredded; 1 cup carrot, finely shredded; 2 medium apples, sliced into matchsticks; 1/4 cup fresh cilantro, chopped; 1/2 cup slivered almonds; 1/2 cup dried cranberries; 1/3 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)

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

Scale

5 cups cabbage, shredded
1 cup carrot, finely shredded
2 medium apples, sliced into matchsticks
1/4 cup fresh cilantro, chopped
1/2 cup slivered almonds
1/2 cup dried cranberries

For the dressing:

1/3 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)

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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