Apple Coleslaw

Name: Apple Coleslaw
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Ingredients: 1/2 cup mayonnaise; 1/4 cup sour cream; 1/4 cup apple cider vinegar ((see note 1)); 2 tablespoons granulated sugar; 2 tablespoons honey; 1/2 teaspoon dried mustard; 1/2 teaspoon poppy seeds; Salt and freshly ground black pepper; 16 ounces coleslaw mix ((see note 2)); 2 apples (peeled, cored, and julienned (see note 3)); 4 scallions (thinly sliced); 1/2 cup dried cranberries; 1/2 cup sliced almonds

Meggan Hill

October 2, 2021 • Updated January 30, 2023

5 from 10 votes

This post may contain affiliate links. For more information, please see our affiliate policy.

Leave a Review Jump to Recipe

Infuse fall flavors into your summery coleslaw with this easy Apple Coleslaw recipe that’s coated in a zippy honey mustard dressing. This make-ahead salad recipe takes just 5 minutes to prepare!

A serving bowl filled with apple coleslaw.

Apples, cranberries, and cabbage come together in this crunchy, summer-meets-fall side dish. The Coleslaw Dressing is updated with honey, mustard, and poppy seeds and the whole salad is cool, creamy, and full of flavor.

I added sliced almonds to the salad, but sunflower seeds or crunchy pepitas would be welcome additions instead. Raisins could work for the cranberries too, although you lose some of the fall vibe. Feel free to use a mixture of red and green cabbage if that suits you, just know that the red cabbage might tint the whole mixture a little, well, pink.

Recipe ingredients
Ingredient notes
Step-by-step instructions
Recipe tips and variations
Recipe FAQs
Apple Coleslaw Recipe

Recipe ingredients

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

Ingredient notes

Apple cider vinegar: In addition to lending a lovely tangy flavor to the dressing, this helps prevent the apples from browning as you store this make-ahead coleslaw recipe.
Coleslaw mix: A 16-ounce bag of store-bought coleslaw mix is the key to the super-speedy prep time (just 5 minutes!). Or, substitute a pound of cabbage and shred the cabbage yourself (I recommend steering clear of the food processor which will pulverize or “rice” the leaves rather than shredding them). Many coleslaw mixes also include shredded carrots which you can purchase in the produce department or julienne carrots by hand.
Apples: Any crispy variety will do. For a more sweet flavor, try Gala, Fuji, or Jonagold. Or if sweet-tart results, opt for Granny Smith, McIntosh, Cortland, or Braeburn. If you don’t already love cutting apples, get inspired to tackle this task with my post on how to cut apples.

Step-by-step instructions

To make the dressing, in a small bowl whisk together mayonnaise, sour cream, apple cider vinegar, sugar, honey, mustard, poppy seeds, and salt and pepper (I like ½ teaspoon salt and ¼ teaspoon pepper). Cover and chill until serving time or up to 3 days in advance.

Ingredients for apple coleslaw dressing in a clear bowl.

In a large bowl, add coleslaw mix, apples, scallions, cranberries, and almonds. Drizzle with dressing to taste and toss to combine.

Someone drizzling dressing over apple coleslaw in a clear bowl.

Recipe tips and variations

Yield: This recipe makes 10 (1-cup) side dish-sized servings.
Storage: Store covered in the refrigerator for up to 4 days.
Make ahead: This is one salad recipe that actually tastes better made at least a few hours early; this allows the dressing to work its magic and the flavors to blend beautifully. Plus coleslaw is even more refreshing served chilled. Toss together this Apple Coleslaw up to 3 days early, then transfer to an airtight container and refrigerate until mealtime.
More mix-ins: Feel free to get creative with the crunchy and sweet elements. In addition to (or as a replacement for) the cranberries and almonds, try toasted walnuts, pecans, pistachios, pumpkin seeds, dried cherries, or dried figs. Crumbled blue cheese or goat cheese would also taste incredible in the mix, too.
Serving suggestions: Apple Coleslaw pairs particularly well with pork and chicken recipes. Try it on the side of Pork Burgers with Feta Mustard, Pork Cutlets with Apples, grilled Lemon Pepper Chicken, or a Grilled Chicken Caesar Wrap.

Recipe FAQs

How do I prevent my apples from turning brown?

Lemon juice, vinegar, or any acid will prevent cut apples from turning brown due to being exposed to oxygen. This recipe has apple cider vinegar in the dressing, so your apples will automatically be protected.

Do I need to peel my apples for apple coleslaw?

I recommend peeling the apples in this coleslaw recipe, but that step is always optional. Leaving the skins on will certainly amp up the nutrition in the coleslaw!