Coleslaw with Apple

The crunch of fresh cabbage against the sweetness of apple has saved more summer potlucks than I can count. I stumbled on this combination accidentally when my garden produced more apples than I knew what to do with. Now this coleslaw shows up at everything from weeknight dinners to neighborhood gatherings. Something about that sweet-tart apple cutting through the creamy dressing makes people pause mid-conversation and ask for the recipe.

Last summer I brought this to a barbecue where the host had forgotten sides. Within ten minutes people were bypassing the main dishes entirely. My friend Sarah texted me the next day saying her kids had requested it for lunch three days straight. Thats when I knew this coleslaw wasnt just another salad recipe but something people genuinely crave.

Ingredients

• 400 g white cabbage: A crisp cabbage makes all the difference so give it a gentle squeeze at the market to check firmness
• 1 large carrot: Grated fresh not pre-shredded since those lose their crunch and sweetness sitting in bags
• 1 large apple: Pink Lady or Honeycrisp give you that perfect sweet-tart balance but whatever looks good at the store works
• 2 spring onions: These add just enough onion flavor without overpowering the delicate sweetness
• 100 g Greek yogurt: Full fat Greek yogurt creates that creamy luxurious texture while keeping things lighter than traditional mayo-heavy slaw
• 2 tbsp mayonnaise: You need this for the authentic coleslaw taste but Greek yogurt lets you use less
• 2 tsp Dijon mustard: The secret ingredient that makes people wonder what makes this coleslaw different
• 1 tbsp apple cider vinegar: Brightens everything and helps the dressing cling to every shredded piece
• 1 tsp honey: Just enough to highlight the natural sweetness without making it dessert-like
• Salt and pepper: Finish with generous black pepper for a little warmth against the cool crunch
• 2 tbsp fresh parsley: Optional but adds such a lovely fresh note and makes everything look more inviting

Instructions

Prep your vegetables:

Shred the cabbage as finely as your knife skills allow then grate the carrot and apple on the largest holes of your box grater

Make the dressing:

Whisk the Greek yogurt mayonnaise Dijon vinegar honey and a good pinch of salt and pepper until completely smooth

Combine everything:

Pour that creamy dressing over the vegetables and toss with your hands really getting in there to coat every single strand

Taste and adjust:

Taste a forkful and add more salt pepper or honey if needed then fold in the parsley if youre using it

Let it rest:

This coleslaw needs at least 15 minutes in the refrigerator but an hour is even better for the flavors to become friends

Save

My grandmother would make something similar but with only mayonnaise and sugar. When I started serving this lighter version she admitted she actually preferred the tangy brightness. Now she asks for my version whenever I visit and even bought herself a box grater like mine.

Make It Your Own

Sometimes I throw in toasted walnuts for crunch or swap the apple for grated fennel when I want something more sophisticated. The yogurt-mayo dressing base is versatile enough to handle whatever vegetables are in your crisper drawer.

Serving Ideas

This coleslaw has saved me when unexpected guests show up. It pairs beautifully with grilled fish or works as a topping for pulled pork sandwiches. I also love it alongside a simple frittata for a light lunch that feels complete.

Storage And Meal Prep

The flavors develop beautifully over time so this is perfect for making ahead. Store it in an airtight container in the refrigerator for up to three days though the crunch does soften slightly each day. If it starts looking a bit tired give it a fresh squeeze of lemon and another toss.

• Cut the apple right before mixing to prevent any browning
• Use the large holes on your grater not the fine ones for better texture
• Let the coleslaw come to room temperature for 10 minutes before serving

Save

There is something deeply satisfying about a bowl of colorful crunchy coleslaw sitting on the table. This recipe has become my go-to for bringing fresh life to any meal.

Recipe FAQ

→ What type of apple works best?

Choose a sweet-tart apple variety like Granny Smith, Honeycrisp, or Braeburn. These apples provide nice crunch and balance the creamy dressing with their natural acidity and sweetness.

→ How long does this stay fresh?

This coleslaw stays fresh for 2-3 days when stored in an airtight container in the refrigerator. The cabbage remains crisp, though the texture may soften slightly over time.

→ Can I make it vegan?

Simply swap Greek yogurt for plain dairy-free yogurt and use vegan mayonnaise. The dressing consistency and flavor remain excellent with plant-based alternatives.

→ Why toss apple with lemon juice?

Tossing grated apple with lemon juice prevents browning and keeps the salad looking fresh. It also adds a bright acidic note that enhances the overall flavor profile.

→ What can I add for extra texture?

Toasted walnuts, sunflower seeds, or sliced almonds add wonderful crunch. You can also include thinly sliced bell peppers or shredded Brussels sprouts for extra vegetable variety.

→ Should I make it ahead?

This salad actually benefits from resting 15-30 minutes before serving, allowing flavors to meld. You can prepare it up to 4 hours ahead, but add nuts just before serving to maintain crunch.