This homemade coleslaw recipe made with apple and cabbage is full of fresh, crisp ingredients, and a smooth, tangy, and sweet dressing is the crowning jewel. This cabbage apple slaw is perfect with pulled pork or fried chicken.
Why You Will Love This Recipe
- Cabbage apple slaw makes a great side dish for cookouts, bbqs, and more!
- So easy to make for a crowd.
- Not your boring basic slaw! It's crunchy, sweet, and packed with lots of colors.
What is Coleslaw?
Coleslaw is a salad made from finely shredded cabbage soaked in a dressing made from either mayonnaise or a vinaigrette. It may also include other finely chopped or shredded fruits and vegetables.
The word coleslaw comes from the dutch term koolsla meaning 'cabbage salad', also known as cole slaw or slaw.
In America, we believe that coleslaw was invented shortly after mayonnaise was invented. But, internationally - most coleslaws do not contain mayonnaise, and the salad was invented by the Dutch in the 18th century.
Regardless - this homemade coleslaw recipe is fantastic! In addition to the traditional cabbage, we add in some apples, fresh cilantro, and carrots.
If you love slaw, try our other slaw recipes, including Blue Slaw, Citrus Slaw, and Peanut Slaw.
Making this sweet coleslaw recipe requires only a handful of simple ingredients. Here's what you'll need:
- Cabbage: We like to use a mix of red and green for a bit more cabbage. But you can also make this country coleslaw recipe with only one color.
- Carrots: Buy them pre-shredded to save some time or you can use your food processor to quickly shred them up.
- Green apple: A super crisp and tart apple that adds a nice sweet contrast to the cabbage.
- Cilantro: The citrus herb flavor works perfectly with the ingredients in this homemade coleslaw recipe. If you don't like cilantro you can swap it for parsley.
- Mayonnaise: Use your favorite quality brand of mayo for the best flavor.
- Apple cider vinegar: This mild vinegar is our top choice in this recipe, especially with the fresh apple. You can also use another vinegar as well though it may slightly alter the flavor.
- Sugar: Our sweet coleslaw gets a little help by adding some sugar.
How to Cut Cabbage For Coleslaw
- Start by removing the loose leaves from the head of the cabbage.
- Cut the head of the cabbage in half.
- Locate the core of the cabbage. It will be hard and solid.
- Remove the core by cutting out a wedge shape from the head of the cabbage.
- Lay flat side against your cutting board and cut straight down, in quarter-inch sections.
- When the end of the cabbage becomes too difficult to cut, rotate so that the largest flat side is against the cutting board, and cut quarter-inch sections the opposite way.
How to Make Homemade Apple Coleslaw
- Combine the chopped veggies in an extra-large bowl.
- Combine the mayo, apple cider vinegar, sugar, salt, pepper, and paprika in a medium bowl and whisk together until smooth.
- Pour the dressing over chopped veggies and toss to coat.
- Refrigerate and serve the apple cabbage slaw chilled.
What to Serve with Coleslaw
Apple cabbage slaw is a crowd pleaser for picnics and cookouts! It travels well and works with a variety of different foods.
Traditionally coleslaw is served as a side to fried chicken, slow cooker bbq chicken, or grilled chicken. But don't stop there! This apple cabbage salad can be used in a variety of other ways too!
Coleslaw also makes a delicious topping on all kinds of sandwiches! Try it on burgers, fish sandwiches, and pulled pork sandwiches.
Coleslaw is also delicious as a topping for tacos. Try with our beer battered fish tacos or buffalo chicken tacos.
Serve it up with your favorite ribs! We love these easy pressure cooker baby back ribs and our Instant pot country style ribs.
Expert Tips and FAQs
- Slaw tastes best when made slightly ahead of time. The dressing softens the cabbage and everything melds together.
- If taking it on the go or making it a bit ahead of time, keep the dressing separate and mix it in an hour before serving.
- You can use pre-shredded cabbage or coleslaw mix to save cooking time.
No, you can't. Since it's made from fresh vegetables you don't want to freeze it since it will thaw out very limp and soft.
You can safely make coleslaw three to four days ahead of serving it, but you may not be happy with the quality. Coleslaw should be made ahead and refrigerated to meld the flavors, but if you make it more than 24 hours ahead, it becomes watery and limp.
Cabbage is especially high in vitamin C, an antioxidant that may protect against heart disease, certain cancers and vision loss. It's also low in calories. BE careful of the hidden calories in the dressing. For a better option - try fat free mayonnaise, or cutting the dressing in half.
More Easy Side Dish Salad Recipes
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Easy Country Coleslaw with Apple
- Cutting Board
- Chef's Knife
- ½ head green Cabbage (may use green or red or combo)
- ½ head red Cabbage
- 2 cups shredded Carrots
- 1 green apple diced
- cilantro for ganish
- 2 cups mayonaise
- 2 tablespoon apple cider vinegar
- 2 tablespoon sugar
- 1 teaspoon paprika
- 1 teaspoon Salt
- In a bowl whisk mayonnaise, vinegar, sugar, paprika, and salt together.
- Toss cabbage, carrots, and apple in a large bowl.
- Pour dressing over top and toss to combine.
- Cover and chill for 30 minutes before serving.
- Garnish with cilantro.
This is my very favorite coleslaw recipe. It has the perfect balance of creamy crunchy and sweet. Perfect on my pulled pork.
Erin V says
LOVE ANYTHING CRUNCHY AND CRISP- OHHH MY WORD THIS SALAD IS PERF