If you are looking to brighten up your table with a salad that sings with fresh, crisp flavors and a hint of sweet-tangy zing, then the Apple Cabbage Coleslaw Recipe is calling your name. This dish is a harmonious mix of crunchy cabbage and tart Granny Smith apples, perfectly dressed in a warm, spiced vinaigrette that awakens the senses. It’s not just a side salad; it’s a celebration of textures, colors, and tastes all mingling joyfully in one bowl. Whether you’re hosting a fall gathering or simply looking to indulge in a refreshing, light meal, this coleslaw fits the bill beautifully.

Ingredients You’ll Need

A top view of ingredients arranged neatly on a white marbled surface, including a large glass measuring cup filled with shredded cabbage and purple cabbage in the center back; to its right, a glass oil bottle with yellow oil and a smaller glass measuring cup filled with a brownish liquid; to its left, two glass jars of salt and pepper with black lids and a small glass jar of red chili flakes. In front, from left to right, there are five small clear glass bowls containing thinly sliced green apple, white creamy dressing, bright green chopped scallions, pale yellow mustard dollop, and light green chopped celery. The overall scene is bright with natural light, and all bowls and cups are clear glass. Photo taken with an iphone --ar 4:5 --v 7

This Apple Cabbage Coleslaw Recipe shines because of its simple, yet carefully chosen ingredients, each bringing their own magic to the party. From the crispness of the cabbage to the sweet-tart apple matchsticks, every element plays a vital role in creating a harmonious balance of flavors and textures.

Coleslaw mix (16 ounces): A pre-shredded blend of cabbage and carrots that forms the crunchy base of this salad.
Granny Smith apple: Thin matchsticks provide a crisp, tart contrast that perfectly complements the cabbage.
Diced celery (½ cup): Adds an additional layer of crunch and a fresh, slightly herbal note.
Green onions (5, finely sliced): Brings subtle zest and bright green flecks for visual appeal.
Apple cider vinegar (½ cup): The acidic backbone of the dressing, giving it a tangy punch that wakes up the palate.
Granulated white sugar (½ cup): Balances the acidity and adds the perfect touch of sweetness.
Olive oil (3 tablespoons): Introduces richness and helps meld the flavors together smoothly.
Dijon mustard (1 tablespoon): Elevates the dressing with a subtle spicy depth and creaminess.
Red pepper flakes (¼ teaspoon): Offers a gentle kick of heat to keep things interesting.
Mayonnaise (¾ cup): Creamy and luscious, it softens the sharpness and ties all the dressing ingredients seamlessly.

How to Make Apple Cabbage Coleslaw Recipe

Step 1: Combine the Fresh Ingredients

Start by gathering your coleslaw mix, matchstick-cut Granny Smith apple, diced celery, and finely sliced green onions. Toss them all into a large bowl where the crunch and freshness of each ingredient can mingle and set the stage for the dressing.

Step 2: Prepare the Warm Dressing

In a saucepan over medium heat, whisk together the apple cider vinegar, granulated sugar, olive oil, Dijon mustard, and red pepper flakes. Bring this mixture to a gentle simmer, stirring frequently until the sugar dissolves completely. This warm dressing helps the flavors marry beautifully and adds complexity to the salad.

Step 3: Add Creamy Mayonnaise

Once your warm mixture is ready, whisk in the mayonnaise until the dressing becomes luxuriously creamy and smooth. This step transforms the dressing from sharp and tangy to balanced and velvety, perfect for coating your crunchy salad ingredients.

Step 4: Toss Everything Together

Pour the warm dressing over the bowl of cabbage, apple, celery, and onions. Toss gently but thoroughly to ensure every bite is evenly coated. This way, the dressing clings to the crisp vegetables and apples, infusing every mouthful with flavor.

Step 5: Chill and Marinate

Cover your coleslaw tightly with plastic wrap and pop it into the refrigerator. Letting it chill for at least one hour allows the flavors to deepen and the cabbage to soak up the dressing, resulting in a refreshing, harmonious dish that’s worth the wait.

How to Serve Apple Cabbage Coleslaw Recipe

A large silver mixing bowl on a white marbled surface holds a colorful layered salad. The bottom layer is a mix of shredded white and purple cabbage with small bits of orange carrot. On top of this base, there are piles of chopped light green celery sticks on the left, finely sliced bright green scallions in the middle, and thin slices of green apple on the right side. Next to the bowl, there are two small glass bowls containing creamy white and dark reddish-brown sauces. The scene is bright and fresh, with all ingredients clearly visible. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

For that extra pop of color and texture, sprinkle some fresh chopped parsley or a handful of toasted pumpkin seeds right before serving. These garnishes add a beautiful green vibrancy and a nutty crunch that complements the smooth creaminess of the coleslaw.

Side Dishes

This Apple Cabbage Coleslaw Recipe is a dream partner for everything from grilled chicken and pork chops to hearty sandwiches and classic barbecue fare. Its bright, crisp, and slightly sweet profile cuts through rich, savory dishes perfectly, making it a versatile crowd-pleaser.

Creative Ways to Present

Try serving this coleslaw inside halved bell peppers or as a colorful topping on crunchy toast for an eye-catching appetizer. You can also scoop it into mini lettuce cups for a fresh, handheld delight that feels both fun and elegant.

Make Ahead and Storage

Storing Leftovers

Place any leftover Apple Cabbage Coleslaw Recipe in an airtight container and store it in the refrigerator. It keeps well for up to 3 days, and the flavors will continue to meld, making it even tastier the next day.

Freezing

Because this coleslaw relies on fresh, crisp vegetables and creamy mayo, freezing is not recommended. Freezing will compromise texture and separation is likely to occur upon thawing.

Reheating

Since this dish is best enjoyed cold, reheating is unnecessary. Simply give it a quick stir if you prefer it slightly less chilled, and enjoy the fresh crunch and tart flavors that make it so special.

FAQs

Can I use a different type of apple for this Apple Cabbage Coleslaw Recipe?

Absolutely! While Granny Smith apples provide a perfect tart crunch, you can experiment with Fuji or Honeycrisp for a sweeter twist that still holds up nicely in the salad.

Is this recipe suitable for making ahead of a party?

Yes! In fact, making the Apple Cabbage Coleslaw Recipe an hour or two ahead helps the flavors meld beautifully, making it ideal for potlucks and gatherings.

Can I substitute the mayonnaise for a lighter option?

You can swap mayonnaise with Greek yogurt for a lighter, tangier version, though the dressing will have a slightly different texture and flavor balance.

How spicy is the red pepper flakes in the dressing?

The red pepper flakes add just a subtle warmth—not overwhelming—so if you prefer no heat, you can omit or reduce the amount without losing the overall flavor.

Can I add nuts or seeds for extra crunch?

Definitely! Toasted almonds, walnuts, or sunflower seeds make fantastic additions that boost texture and add a nutty flavor to your Apple Cabbage Coleslaw Recipe.

Final Thoughts

There’s something truly special about this Apple Cabbage Coleslaw Recipe that turns a simple salad into a vibrant feast for the senses. It’s quick to make, full of fresh textures, and versatile enough to elevate any meal. I encourage you to try it and watch how this humble side dish becomes the star of your table!

Apple Cabbage Coleslaw Recipe