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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!
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.
Table of Contents
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.
- In a large bowl, add coleslaw mix, apples, scallions, cranberries, and almonds. Drizzle with dressing to taste and toss to combine.
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
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.
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!
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Apple Coleslaw
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
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.
- In a large bowl, add coleslaw mix, apples, scallions, cranberries, and almonds. Drizzle with dressing to taste and toss to combine.
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.
- 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.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
Love this recipe. Best I’ve made.
The colors in this salad are awesome! I used half green and half purple cabbage for a little more jazz. Wonderful recipe!
Tried this recipe and it was terrific. Will be making it again.