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.
Table of Contents
  1. Recipe ingredients
  2. Ingredient notes
  3. Step-by-step instructions
  4. Recipe tips and variations
  5. Apple Coleslaw Recipe

Recipe ingredients

Labeled ingredients for apple coleslaw.

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 fresh cabbage and shred it 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.

Step-by-step instructions

  1. 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.
  1. 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.
Apple coleslaw on three gray plates.

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Use up that apple bounty

A serving bowl filled with apple coleslaw.

Apple Coleslaw

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!
5 from 8 votes
Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Servings 10 servings (1 cup each)
Course Salad, Side Dish
Cuisine American
Calories 230

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

  1. 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.
  2. 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 fresh cabbage and shred it 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 orjulienne carrots by hand.
  3. 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.
  4. Yield: This recipe makes 10 (1-cup) side dish-sized servings.
  5. Storage: Store covered in the refrigerator for up to 4 days.
  6. 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.
  7. 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.

Nutrition

Serving: 1cupCalories: 230kcalCarbohydrates: 22gProtein: 4gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 7gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 8mgSodium: 86mgPotassium: 233mgFiber: 4gSugar: 16gVitamin A: 155IUVitamin C: 19mgCalcium: 66mgIron: 1mg
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Comments

  1. The colors in this salad are awesome!  I used half green and half purple cabbage for a little more jazz.  Wonderful recipe!5 stars

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