This light, crunchy, and refreshing Apple Slaw recipe takes just a few minutes to put together and makes a huge amount of slaw for well under a dollar a serving. It’s one of my favorite slaw recipes because it’s incredibly versatile and can be served as a main dish (I love it topped with Roasted Chicken) or as a side dish for a quick weeknight meal. It also travels really well, so it’s an excellent option for your next potluck. The best part? It holds up beautifully throughout the week.
What Is Apple Slaw?
Apple Slaw is a cold chopped salad. Crunchy sliced apples, carrots, green onions, and shredded cabbage are tossed in a creamy dressing, creating the perfect addition to any weeknight meal or backyard BBQ.
Ingredients For Apple Slaw
- Green Cabbage: Is the foundation of this slaw. Cabbage is hearty but loaded with water, so always taste your slaw before serving it and adjust the seasoning accordingly. You can substitute green cabbage with red cabbage or even kale.
- Apples: I use Granny Smith, but if you really want to have fun with it, use a mixture of apples. My favorites to throw in are Fuji, Gala, and Honeycrisp (they’re affordable when they’re in season). Keep apples from turning brown by submerging them in water that has an acid added to it. For every cup of water, use 2 teaspoons of lemon juice or 1 teaspoon of distilled or apple cider vinegar.
- Carrots: Bring sweetness and crunch to the salad and a pop of color. If you don’t have carrots, substitute with raw butternut squash, parsnips, or add an extra cup of cabbage to the mix.
- Green Onions: Lends a mild onion flavor to the salad. You can substitute them with chives or sweet onions. If you only have white or red onions, soak them in water for a minute or two to help decrease their pungency.
- Mayonnaise: Is the backbone of the dressing and adds a tangy creaminess. Substitute it with Greek Yogurt or Sour Cream.
- Dijon Mustard: Adds a peppery kick and a touch of color to the dressing. If you don’t have Dijon mustard, use brown or yellow mustard.
- Honey: Creates a touch of sweetness in the dressing. If you don’t have honey, substitute it with one teaspoon of brown sugar. Just dissolve it well before adding the dressing to the salad.
- Apple Cider Vinegar: Adds a tangy note to the dressing and keeps the apples from browning.
What To Serve With Apple Slaw
Serve this tangy slaw topped with roasted chicken for a light lunch. Or use it as topping on a Pulled Pork or Pulled Chicken sandwich. I also love it served as a side for BBQ Ribs paired with Corn On The Cobb.
How To Store Leftovers
Store Apple Slaw in an airtight container and refrigerate up to 5 days. Do not freeze, as it will change the texture of the cabbage. Always mix the slaw a few times and taste for salt before serving.
- 1/3 cup mayonnaise $0.63
- 2 tsp Dijon mustard $0.05
- 2 tsp honey $0.11
- 2 Tbsp apple cider vinegar $0.09
- 1/4 tsp salt (plus more to taste) $0.01
- 1/8 tsp black pepper $0.01
- 1 small cabbage, thinly sliced (about 5 cups) $2.23
- 3 Granny Smith apples, julienned (about 2 cups)* $2.55
- 2 carrots, julienned (about 2 cups)* $0.42
- 3 green onions, sliced (about 1 cup)* $0.36
- Mix the mayonnaise, Dijon, honey, vinegar, salt, and pepper to make a dressing.
- Shred or thinly slice the cabbage into 2-inch by ¼-inch strips. Shred or slice the carrots into 2-inch by ⅛-inch strips. Peel and core the apples. Shred or slice them into 2-inch by ⅛-inch strips and keep them in water with lemon juice or vinegar added, so they don’t brown.** Cut the green onions on the diagonal into 1/8-inch thick slices.
- Mix the apples and vegetables with the dressing in a large bowl. If necessary, add more salt to taste.
- Keep the salad refrigerated until ready to serve. Mix before serving, and add more salt to taste.
See how we calculate recipe costs here.
**For every one cup of water add 2 tsp lemon juice or 1 tsp distilled or apple cider vinegar.
How to Make Apple Slaw – Step by Step Photos
Mix 1/3 cup mayonnaise, 2 tsp Dijon mustard, 2 tsp honey, 2 Tbsp apple cider vinegar, 1/4 tsp salt, and 1/8 tsp pepper to make a dressing.
Shred or slice one small cabbage into 2 by ⅛-inch strips. Shred or slice two carrots into 2 by ¼-inch strips. Peel and core two apples, then shred or slice them into 2 by ⅛-inch strips and keep them in water with lemon juice or vinegar added, so they don’t brown. Cut three green onions on the diagonal into 1/8-inch thick slices.
Mix the apples and vegetables with the dressing in a large bowl. If necessary, add more salt to taste.
Keep the apple slaw refrigerated until ready to serve. Mix before serving, and add more salt to taste.