Home » Eats » Easy Apple Coleslaw Recipe

Easy Apple Coleslaw Recipe

I’ve teamed up with Opal^® Apples to bring you this easy, delicious Apple Coleslaw. I’ve been compensated for my time. All opinions are mine alone.

This easy Apple Coleslaw is great for lunch or dinner and every party you will ever host or attend. Everything can be prepped ahead of time.

In my quest for The Ultimate Coleslaw, I did a lot of research. I did some trial-and-error. I had to buy more than one head of cabbage before the day was over.

Luckily, between the wisdom of those who have gone before me and my own tastebuds, I landed on a pretty terrific combination. This Apple Coleslaw tastes GREAT so you can eat it plain, on the side of something else, or directly on top of your next Barbecue Pork Sandwich.

First, the cabbage. I read tidbits about using a food processor with the shredding attachment to shred cabbage. Wow, was THAT a mistake. The cabbage was pulverized beyond recognition. If you want to make “riced” cabbage, though, use your food processor.

You can either shred the cabbage by hand with a chef’s knife or buy a bag of shredded cabbage from the store. To shred the cabbage by hand (which takes all of 2 minutes):

1. Wash the head and peel off the outer layers.
2. Cut the cabbage in quarters.
3. Cut the core off of each quarter at an angle. This is a much easier, much safer method of coring a cabbage than trying to carve it out of the whole head.
4. Turn each wedge on to a flat side and thinly slice the leaves.

Over at Serious Eats, they talk about tossing your shredded cabbage with kosher salt and letting it drain. I love this idea, although you can omit it if you want to. Even just a half hour (the time it takes for your dressing to chill) will remove a lot of water and season the cabbage nicely.

While the dressing is chilling and the cabbage is draining, you can easily prepare the rest of your ingredients.

Or, everything can be prepped a day in advance. Even the apples! If you recall from my favorite Waldorf Salad post, Opal^® Apples don’t turn brown when cut (and this is a natural phenomenon, not a genetically engineered one). They are also sweet, delicious, and a lovely golden hue!

Ready to try them for yourself?

Enter to win a sample box of Opal Apples AND a super cute bento box to store them in! Just leave a comment on the post and you’ll be automatically entered to win.

Be sure to follow Opal^® Apples on Facebook!

Save this Easy Apple Coleslaw to your “Side Dishes” Pinterest board!

And let’s be friends on Pinterest! I’m always pinning tasty recipes!

5 from 7 votes

Print

Easy Apple Coleslaw Recipe

This easy Apple Coleslaw is great for lunch or dinner and every party you will ever host or attend. Everything can be prepped ahead of time.

Course Salad, Side Dish

Cuisine American

Prep Time 5 minutes

Cook Time 35 minutes

Total Time 40 minutes

Servings 8 servings

Calories 263 kcal

Ingredients

For the Dressing:

• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1/4 cup cider vinegar
• 2 tablespoons sugar
• 2 tablespoons honey
• 1/2 teaspoon ground mustard
• 1/2 teaspoon poppyseeds
• Salt and freshly ground black pepper

For the Slaw:

• 1 head cabbage, shredded (see notes)
• 2 Opal® Apples
• 2 carrots (see notes)
• 4 scallions
• 1/2 cup dried cranberries
• 1/2 cup sliced almonds

US Customary - Metric

Instructions

1. To make the dressing, whisk mayonnaise, sour cream, vinegar, sugar, honey, mustard, poppy seeds, and 1/2 teaspoon pepper in a bowl. Cover and refrigerate at least 30 minutes or up to 3 days in advance.

2. Toss the cabbage with 1/4 cup kosher salt and set in a colander over a bowl for at least 30 minutes, tossing occasionally, to draw out some of the moisture from the cabbage. Rinse well and pat dry.

3. While the cabbage is draining, Core the apples and cut them into 1/8"-thick slices. Then, stack the slices and cut them in to 1/8"-thick matchsticks. Grate the carrots on the large holes of a box grater. Slice the scallions thinly.

4. In a large bowl, combine the drained cabbage, apples, carrots, cranberries, and almonds. Whisk dressing to recombine and pour over slaw. Toss until evenly coated. 

Recipe Notes

1. I recommend using a knife to shred the cabbage (or buying a bag of shredded cabbage). I tried shredding my cabbage using a food processor (with the shredding attachment). I thought this would be a great, time-saving idea but it totally just pulverized the cabbage beyond recognition.
2. 1/2 cup shredded carrots may be substituted for grating 2 carrots by hand.
3. Adapted from Serious Eats. They had a lot of great ideas such as draining the cabbage. I also loved some of the extra mix-ins I saw at Cooking Classy. 

This post contains affiliate links. For more information on my Affiliate and Advertising Policy, please click here.