Coleslaw with Apple

There's something about coleslaw that catches people off guard when you add apple to it. I discovered this combination by accident one spring when I had half a Granny Smith sitting in my fruit bowl and a head of cabbage that needed using. The result was so bright and unexpected that I found myself making it constantly, tweaking the dressing until it hit that perfect balance of tangy and creamy. Now it's become the side dish people actually ask for, which says something coming from a coleslaw skeptic.

I'll never forget serving this at a casual dinner when my neighbor brought over a rotisserie chicken and asked what I was making alongside it. She took one bite and immediately put her fork down to ask for the recipe, which is how I knew I'd stumbled onto something worth keeping around. The fact that it's vegetarian but doesn't feel like a sacrifice makes it one of those dishes that works for anyone at the table.

Ingredients

• White cabbage: The backbone of the whole thing; shred it as thin as you can so it softens slightly and absorbs the dressing without falling apart.
• Large carrot: Grated raw, it adds earthiness and a natural sweetness that complements the apple rather than fighting it.
• Large apple: Choose something with both sweet and tart notes like a Honeycrisp or Granny Smith, never mealy red apples that turn to mush.
• Spring onions: A whisper of onion sharpness keeps everything from being too sweet; slice them thin so they soften into the slaw.
• Greek yogurt: This is where the creaminess lives without the heaviness of straight mayo; it also adds a subtle tang.
• Mayonnaise: Just enough to round out the texture, not so much that it becomes heavy or slippery.
• Dijon mustard: Two teaspoons adds a knowing sharpness that wakes up the whole dressing.
• Apple cider vinegar: A tablespoon is all you need to brighten everything and tie the apple notes together.
• Honey: Not for sweetness exactly, but for body and a subtle roundness that balances the mustard's edge.

Instructions

Prep your vegetables with intention:

Shred the cabbage so thin you can almost see through it, and grate the carrot and apple on the medium holes of your grater. If you're worried about the apple browning, toss it with lemon juice right away and it'll stay bright.

Build the dressing smoothly:

Whisk the yogurt, mayo, mustard, vinegar, and honey together until it's completely smooth with no streaks. This takes longer than you'd think, but the extra thirty seconds of whisking makes all the difference.

Bring it together with patience:

Pour the dressing over the raw vegetables and toss thoroughly, making sure every strand of cabbage gets coated. Don't rush this step; take a minute to really work it together so it's even.

Taste and adjust fearlessly:

Before you finish, taste it and be honest about what it needs. A pinch more salt? A squeeze of lemon? This is your moment to make it perfect for your palate.

Let it rest before serving:

Refrigerate for at least fifteen minutes so the cabbage softens slightly and the flavors meld into something greater than their parts.

Save

There was a moment at a potluck last summer when I watched someone take a second bowl of this coleslaw while barely touching the main dishes, and that's when I realized it had become more than just a side dish. It had become the thing people remembered from the meal.

The Apple Question

The type of apple you use genuinely matters here, and I learned this the hard way by using a sweet Red Delicious once and ending up with something that tasted more like dessert than a salad. Granny Smith apples have that bright tartness that plays beautifully against the creaminess of the dressing, while Honeycrisp apples add sweetness without losing their structural integrity when raw. If you're buying apples specifically for this, choose varieties that feel firm to the touch and have that sharp snap when you bite into them.

Dressing for Success

The dressing is where you can really make this recipe your own depending on what's in your fridge. I've used sour cream instead of Greek yogurt on days when that's what I had, and the result is richer but equally delicious. The important thing is that balance between creamy and tangy; if your dressing tastes flat, it's probably just asking for more mustard or a splash more vinegar.

Making It Your Own

This recipe is forgiving enough that you can experiment without breaking it. I've added everything from chopped walnuts for crunch to fresh herbs like dill or tarragon depending on what I was serving it with. The base is strong enough to support whatever additions sound good to you.

• Toasted walnuts or sunflower seeds add a textural contrast that makes it feel more substantial.
• Fresh parsley or dill brings a green note that makes the whole thing feel more elegant and spring-like.
• If you need it vegan, swap the Greek yogurt for plant-based yogurt and use vegan mayo, and it'll taste just as creamy and delicious.

Save

This coleslaw has taught me that sometimes the best recipes come from not overthinking things, from just throwing what you have together and seeing where it takes you. It's the kind of dish that tastes effortless but actually shows that you care.

Recipe Questions

→ How do I prevent the apple from browning in the salad?

Toss grated apple with lemon juice before mixing it with other ingredients to maintain its color and freshness.

→ Can I make this with a dairy-free alternative?

Yes, substitute Greek yogurt and mayonnaise with plant-based versions for a dairy-free option.

→ What type of apple works best for this salad?

Choose a sweet-tart apple variety to balance the creamy dressing and add brightness.

→ Is it necessary to refrigerate the salad before serving?

Chilling the salad for at least 15 minutes allows the flavors to meld and enhances its refreshing taste.

→ Can I add extra crunch to the salad?

Yes, adding toasted walnuts or sunflower seeds provides a pleasant crunch and texture contrast.