This Easy Coleslaw Recipe is one of our favorite side dishes for cookouts, potlucks, and busy family dinners. The homemade tangy, creamy coleslaw dressing pairs perfectly with the crunch of fresh apples and the colorful mix of red and green cabbage. A touch of paprika adds depth and subtle smokiness that makes this slaw feel a little extra special.
This quick coleslaw has been a church potluck favorite for as long as I can remember, and it's still one of my go-to side dishes because it pairs with just about everything.
My secret ingredient is a little paprika in the dressing. I prefer green apples in coleslaw because their tartness balances the richness of the mayo and keeps the slaw tasting fresh.
Some other homemade coleslaw recipes you should try this summer are this peanut coleslaw and blue cheese coleslaw.
Jump to:
Why You’ll Love This Easy Coleslaw Recipe
- It has a 30-minute chill time: Chilling your apple coleslaw for 30 minutes gives the flavors enough time to come together without making the ingredients soggy. This is the difference between raw and restaurant-quality flavor!
- Paprika adds a unique smoky layer: This is a fun addition to the dressing that adds a subtle smokiness for depth in the coleslaw. It definitely should not be skipped!
- Dual cabbage provides texture: Not only does the red and green cabbage add a contrast in color and flavor, but they have slightly different textures, making every bite complex.
Ingredients
- Cabbage: I shred red and green cabbage for this recipe, but you can purchase it preshredded as a shortcut if you prefer.
- Apple: My favorite apples for this recipe are Granny Smith because I love the tart contrast. These are also great in our apple gorgonzola salad!
- Mayonnaise: Use any brand that you like, but I find Hellmann’s or Duke’s has the best flavor and texture.
- Paprika: This is an unusual ingredient for homemade coleslaw, but it fits in perfectly. It’s that subtle hint of something different that will have people constantly asking for the recipe!
- Cilantro: This is an optional garnish that adds freshness and brighter colors to the slaw. If you or someone you know isn’t a fan, flat-leaf parsley is a wonderful substitute.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Swap the apples: Use a sweeter apple, like Honeycrisp, or a milder, softer apple, like Fuji or Gala, if you want a less tart coleslaw. I also love Gala apples, and use them in this baked apple salad.
- Lighter dressing: Substitute half the mayonnaise for plain Greek yogurt to make a lighter version of the coleslaw dressing.
- Make it spicy: Add a pinch of cayenne pepper or a dash of your favorite hot sauce (like sriracha) to include some heat.
How to Make Homemade Coleslaw with Apple
Grab all your dressing and slaw ingredients for this easy coleslaw recipe so you can get started! To start, cut the cabbage first!
How to Cut Cabbage for Slaw
- Step 1: Remove the core and slice the head. Cut the cabbage in half and then cut the core to remove it.
- Step 2: Cut into slices. Place the flat side of the cabbage on your cutting board and slice into thin strips.
- Step 3: Finish with the remaining cabbage and add it to the bowl. Repeat this with the other half of the head, and then place all the chopped cabbage into a large bowl. (Do these steps for both the green and red)
- Step 1: Combine all the chopped ingredients. Add the cabbage, carrots, and apples to a large bowl.
- Step 2: Make the dressing. Combine the dressing ingredients in a separate bowl and whisk until smooth.
- Step 3: Add it to the slaw. Pour the creamy coleslaw dressing on top.
- Step 4: Toss with cilantro. Now you can toss the coleslaw with chopped cilantro and chill for 30 minutes before serving. Enjoy on top of steak tacos!
Expert Tips
- Prepare the dressing in a separate bowl: I like to mix my creamy coleslaw dressing separately to ensure that all the ingredients are well combined before adding it to the slaw.
- Toss the slaw in the dressing gently: When coating the cabbage and apples in the dressing, toss gently to keep the cabbage from breaking up too much. This leaves you with bigger, crunchy pieces.
- Dice apples right before serving: If you’re not going to serve this easy apple coleslaw right away, don’t add the apples. They turn brown if left out too long, so dice and toss them in right before you add the dressing.
- Make-ahead and storage instructions: You can make the coleslaw dressing up to 5 days in advance and keep it in an airtight container in the fridge. You can also chop the cabbage a day ahead. Keeping them in the refrigerator separately until you’re ready to eat keeps the slaw from becoming soggy.
Serving Suggestions
- This is my favorite coleslaw for pulled pork! Serve it with this pressure cooker pulled pork as a side dish or as a crunchy topping on a sandwich.
- If you’re feeling more poultry, it would be a refreshing pairing for this chicken-fried chicken recipe. Round out your country meal with this 3 cheese mac and cheese.
- Some summer beverages to enjoy at a family BBQ would be amazing, too! Try watermelon mint lemonade or homemade raspberry limeade with your dinner spread.
Apple Slaw Recipe FAQs
The salt in the coleslaw dressing can draw moisture out of the cabbage as it sits, which can make it watery. Keep the dressing and slaw separate until about an hour before serving.
Yes! Swap the mayonnaise for ⅓ cup of apple cider vinegar, ½ cup of olive oil, and about a teaspoon of Dijon mustard to emulsify the dressing.
Yes! It’s a good shortcut, but you will miss out on the red and green combo of texture and flavor. A 14-16 oz bag is the perfect amount for this easy coleslaw recipe.
More Delicious BBQ Recipes
Don't Be Shy!
If you’ve tried this recipe or any other recipe on the blog then don’t forget to rate the recipe and leave us a comment below. You can also follow us on Facebook, Twitter, Instagram, and Pinterest to see what else we’re getting up to! And don’t forget to pin this recipe to save for later.
Easy Coleslaw Recipe with Apple
Equipment
- Cutting Board
- Chef's Knife
Ingredients
Salad
- 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
Dressing
- 2 cups mayonnaise
- 2 tablespoon apple cider vinegar
- 2 tablespoon sugar
- 1 teaspoon salt
Instructions
- Prep your ingredients by slicing cabbage and apples.
- In a bowl whisk mayonnaise, vinegar, sugar, paprika, and salt together.
- Pour dressing over top and toss to combine.
- Cover and chill for 30 minutes before serving. Garnish with cilantro.
Notes
- Whisk the dressing in a separate bowl before adding it to the slaw. This ensures the ingredients are evenly combined and coats the cabbage more evenly.
- For the crispest coleslaw, wait to toss the cabbage with the dressing until about an hour before serving. This helps prevent excess moisture from making the slaw watery.
- If making the slaw ahead of time, wait to add the apples until just before serving. This helps prevent browning and keeps them crisp and fresh.
Jess says
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