This easy apple coleslaw recipe is one of my go-to side dishes. It’s tangy, crunchy and much lighter than many store-bought versions.
A mustard-based dressing gives the slaw a gentle kick, making it a versatile accompaniment for barbecues, sandwiches or everyday dinners.
In summer I serve this crispy apple slaw at barbecues and picnics; in cooler months it’s a bright contrast to comforting dishes such as baked potatoes and chicken nuggets. It also works brilliantly in wraps, sandwiches or alongside pulled meats and burgers.
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✔️ Why should you try it?
- Quick and simple to prepare.
- Lighter and fresher than many shop-bought coleslaws.
- Pairs well with grilled meats, sandwiches and more.
- Scales easily for feeding a crowd.
What apples should I use?
Tart, crisp apples work best to balance the creamy dressing — Granny Smith is my top choice. If you prefer sweeter apples, reduce or omit the brown sugar in the dressing so the slaw doesn’t become overly sweet.
🥘 Ingredients
Apples – Tart, firm apples such as Granny Smith give a refreshing tang and stay crisp.
Cabbage – Use both red and white cabbage, shredded finely for the best texture. Avoid tough green cabbage varieties.
Carrots – Coarsely grated to add sweetness and colour.
Red onion – Finely sliced for a mild, sweet onion flavour.
Walnuts – Provide extra crunch; pecans or almonds work well too. Omit for a nut-free version and try dried cranberries instead.
Mustard dressing – A blend of mayonnaise, Dijon mustard, apple cider vinegar, brown sugar (or honey/maple syrup) and lemon juice makes a tangy, balanced dressing.
Parsley – Chopped for a fresh finish and colour.
🥄 Equipment
A sharp knife and a hand grater are all you need. If you prefer, use the grating or shredding attachment on a food processor for speed and uniformity.
🔪 Instructions
The full recipe card with quantities and detailed steps is at the bottom of the post.
One: Wash the apples, carrots and cabbage. Whisk together the dressing ingredients until smooth and set aside.
Two: Shred the cabbages and grate the carrot. If the vegetables release water, drain them in a colander and squeeze out the excess (see tip below). Slice the red onion and chop the apples, leaving the skin on.
Three: Add the cabbage, carrot, onion, apples and walnuts to a large bowl. Pour over the dressing and toss to combine, coating everything evenly. Season with salt and pepper to taste.
Four: Finish with chopped parsley and serve immediately, or chill briefly before serving. Add the apples just before serving if you’re making the slaw well in advance to avoid browning.
Top Tips
- To avoid a watery slaw, sprinkle the shredded cabbage and grated carrot with a little sea salt, leave for 10 minutes, then squeeze out excess moisture before mixing with the dressing.
- When shredding cabbage, remove the outer leaves, quarter the head and cut out the tough core first. A food processor attachment or mandolin speeds up the process and gives consistent results.
🍴 Serving suggestions
This tangy apple coleslaw complements many meals. Serve it alongside grilled or pulled meats, spoon it into rolls with pulled pork or beef, or use it as a crunchy filling for wraps and sandwiches. It also pairs nicely with roasted potatoes and simple fried or baked chicken.
📖 Variations
- Make the dressing lighter by using low-fat mayonnaise or Greek yogurt.
- Swap finely sliced red onion for chopped spring onions for a milder bite.
- Add shredded fennel for an aniseed note.
- Try kale instead of cabbage for a heartier, nutrient-rich slaw.
- Swap walnuts for pecans or roasted seeds.
- Stir in grated extra-mature cheddar for an apple-and-cheese twist.
🥡 Storage
Store the coleslaw in an airtight container in the fridge for up to 24–48 hours. It’s best eaten within a day while the apples and cabbage are still crisp; the texture softens with time.
❓ Frequently asked questions
Yes. Tart apples like Granny Smith give the best balance of sweet and acidic flavours, but you can use sweeter varieties if you prefer — just adjust the dressing sugar accordingly.
You can prepare most of the slaw a few hours ahead. For best texture, add the chopped apples shortly before serving to prevent browning and sogginess.
It pairs well with grilled meats, sandwiches, burgers, pulled pork or beef, and is a great side for picnics and barbecues.
😋Related recipes
More savoury dishes that feature apple or make great accompaniments to this slaw.
- Curried Parsnip and Apple Soup
- Sticky Sausage Traybake
- Slow Cooker Pork and Apple Casserole
- Fruity Sausage Curry
- Creamy Cider Sausages
More delicious sides from the Effortless Foodie kitchen
- Easy Dauphinoise Potatoes Recipe
- Easy Apple Coleslaw Recipe
- Easy Carrot and Swede Mash Recipe
- Easy Boulangère Potatoes Recipe
Tried it? Let me know what you think and rate it below. Tag me @effortlessf00d on Instagram — I’d love to see your photos! Don’t forget to subscribe for more recipes.
Recipe
Easy Apple Coleslaw
Equipment
- Chopping board
- Knife
- Measuring spoons
- Mixing bowl
- Colander (optional)
Ingredients
- ½ white cabbage, shredded
- ½ red cabbage, shredded
- 1 carrot, grated
- 1 red onion, finely sliced
- 2 apples, chopped with skin on (squeeze over a little lemon to prevent browning)
- 50 g walnuts, chopped
- 1 tablespoon flat-leaf parsley, chopped
For the dressing
- 75 g mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon cider vinegar
- 1 tablespoon dark brown sugar (or honey/maple syrup)
- Juice of ½ lemon
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Whisk together the mayonnaise, Dijon mustard, cider vinegar, dark brown sugar, lemon juice, salt and pepper. Set aside.
- Place the shredded white and red cabbage and grated carrot in a colander, sprinkle with a little salt and leave for 10 minutes. Squeeze out any excess water.
- Combine the drained cabbage, carrot, sliced red onion, chopped apples and walnuts in a large bowl. Pour over the dressing and toss until everything is evenly coated.
- Serve topped with chopped parsley and season with extra salt and pepper if needed.