This slaw recipe is a slam dunk for me. It smacks of cool sweet-tartness, just perfect for a summer day.
And the ingredients? They’re like a greatest hits album. Granny Smith apples lend a tart sweetness. Scallions, a bite of allium onioniness. Cabbage gives crunch, and the TWO colors of cabbage offer a visual pop. Cilantro (I’m one of those who adore it and don’t find it soapy taste) and lime round out the flavors.
Serve this winner at any cookout, BBQ, picnic, potluck, or church social. You get the idea. And if anyone doesn’t love this as much as I do, you tell them to come and talk to Fatty Daddy. I’ll set them straight.
Why Our Testers Loved This
Our testers loved the fresh, crunchy texture of the salad and its bright, tart vinaigrette dressing. Angela Reynolds calls this easy apple coleslaw recipe “a standout side dish.” I couldn’t agree more.
What You’ll Need to Make This
- Red and green cabbage–Using two types of cabbage makes for a great presentation, but you can use all of one color, or you can replace the shredded cabbage with bagged coleslaw mix.
- Granny Smith apples–The tartness of Granny Smith apples works well here. You can substitute another type of tart, crunchy apple, but I don’t recommend using a sweet or soft variety, such as Golden Delicious.
- Apple cider vinegar–The vinegar adds an essential tang to the dressing. You can substitute white or white wine vinegar.
- Olive oil–You can substitute a neutral vegetable oil, if you prefer.
How to Make This Recipe
- Combine the cabbage, apple, scallions, and cilantro in a large bowl.
- Whisk the dressing ingredients together in a small bowl.
- Pour the dressing over the slaw.
- Toss the slaw well to thoroughly coat the cabbage and apple with the dressing.
Common Questions
Red cabbage will bleed into the other ingredients when mixed with the dressing. It’s sort of inevitable. If you want to keep the salad as multicolored as possible, hold back the red cabbage and mix it in right before serving.
Any type of grilled meat would be wonderful alongside this slaw. Try it with baby back ribs or smoked chicken. Spicy corn on the cob or grilled potatoes would also be excellent sides to accompany it.
I don’t recommend freezing coleslaw, as it can become watery when it thaws. If you have leftover coleslaw to use up, stuff it inside a sandwich or wrap or use it in your favorite fish tacos.
If you’ve got a mandoline, it will make quick work of shredding the cabbage. Alternatively, a box grater or food processor will also work, although you may not be able to shred as thinly as with a mandoline. You can also slice the cabbage by hand with a sharp knife.
Helpful Tips
- Save time and use bagged coleslaw mix instead of shredding the cabbage.
- If your dressing is too tart for you, stir in 2 teaspoons of maple syrup or sugar to sweeten it slightly.
- Leftover slaw will keep in a covered container in the refrigerator for up to 3 days. The coleslaw will soften over time.
More Amazing Coleslaw Recipes
Write a Review
If you make this recipe, or any dish on LC, consider leaving a review, a star rating, and your best photo in the comments below. I love hearing from you.–David
Tangy Apple Slaw
Ingredients
For the slaw
- 1/4 small (6 oz) red cabbage, finely shredded
- 1/4 small (6 oz) green cabbage, finely shredded
- 2 small (11 oz total) Granny Smith apples, cored and cut into matchsticks
- 4 scallions, thinly sliced
- 1 cup cilantro leaves, chopped
For the dressing
- 3 tablespoons lime juice
- 1 tablespoon apple cider vinegar
- 2 teaspoons Dijon mustard
- 1/2 teaspoon table salt
- 3 tablespoons olive oil
Instructions
Make the slaw
- Honestly, this recipe couldn't be simpler. Grab a big bowl and drop in the cabbage, apple, scallions, and cilantro. No need to be all perfect about it.
Make the dressing
- Reach for a small bowl and your favorite whisk and whip together the lime juice, vinegar, mustard, salt, and olive oil.
- Pour the dressing over the salad, toss it with unbridled joie de vivre, and serve.
Notes
- Save time–Use bagged coleslaw mix instead of shredding the cabbage.
- Sweeten the dressing–If you find the dressing too tart, stir in up to 2 teaspoons of maple syrup or sugar to sweeten it.
- Storage–Leftover slaw will keep in a covered container in the refrigerator for up to 3 days. The coleslaw will soften over time.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe Testers’ Reviews
This cabbage and apple slaw is a standout side dish. It has a nice bright bite, and no sugar is needed with the apple. This slaw would be excellent on fish tacos!
I did hold back my shredded red cabbage and added it right before serving so the whole batch wouldn’t turn pink. Add away if it’s not an issue for you.
A great side that can be made ahead. My leftover slaw was still yummy and crunchy three days later.
This crunchy apple coleslaw paired well with grilled short ribs and gochujang sloppy joes, which is what we made after running out of ribs (sad face), and both dinners were rounded out with baked beans.
I added two teaspoons of maple syrup to the slaw dressing each time because it seemed slightly bitter.
