Save to Pinterest I was standing in my kitchen one afternoon, staring at half a cabbage and a lonely apple, when I realized I could make something better than boring slaw. The apple went in on a whim, grated right over the bowl, and suddenly the whole thing smelled like autumn. That batch disappeared faster than any coleslaw I'd made before, and I've been sneaking fruit into my slaws ever since.
I brought this to a potluck once, tucked between platters of fried chicken and cornbread, and watched it vanish while fancier dishes sat untouched. A neighbor asked if I'd used fennel or jicama, convinced there was something exotic hidden in there. Nope, just an apple and a little patience with the grater. Sometimes the simplest swaps make the biggest impression.
Ingredients
- White cabbage: The backbone of any great slaw, shred it as thin as you can manage for the best texture and a delicate bite.
- Carrot: Adds color and a hint of earthy sweetness that balances the tang of the dressing.
- Apple: Go for a sweet-tart variety like Honeycrisp or Granny Smith so it holds its own against the creamy dressing.
- Spring onions: A gentle sharpness that wakes up the whole bowl without overpowering the fruit.
- Greek yogurt: Gives the dressing body and a subtle tang that feels lighter than straight mayo.
- Mayonnaise: Just enough to make it creamy and familiar, you can go light or full fat depending on your mood.
- Dijon mustard: A spoonful brings depth and a quiet kick that ties everything together.
- Apple cider vinegar: Brightens the whole mix and keeps the sweetness from taking over.
- Honey: A drizzle smooths out the vinegar and plays nicely with the apple.
Instructions
- Prep the vegetables:
- Shred the cabbage as finely as you can, grate the carrot and apple, and slice the spring onions thin. If you're worried about the apple turning brown, toss it with a squeeze of lemon juice right away.
- Make the dressing:
- Whisk together the yogurt, mayo, mustard, vinegar, honey, salt, and pepper in a small bowl until it's smooth and creamy. Taste it now so you know what you're working with.
- Toss it all together:
- Pour the dressing over the cabbage mixture and toss with your hands or a big spoon until every shred is coated. Don't be shy, really work it in there.
- Let it rest:
- Cover the bowl and chill it for at least 15 minutes so the flavors can marry and the cabbage softens just a touch. Serve it cold and watch it disappear.
Save to Pinterest The first time I made this for a summer cookout, my uncle declared it the best coleslaw he'd ever had and demanded the recipe on a napkin. I wrote it down in chicken scratch while he stood over my shoulder, and he called me two days later to confirm the honey measurement. That napkin is probably still pinned to his fridge.
Storing and Serving
This slaw holds up well in the fridge for a day or two, though the apple will soften and the cabbage will release some water over time. If you're making it ahead, keep the dressing separate and toss it together an hour before serving. It's perfect alongside grilled chicken, tucked into tacos, or piled high on a pulled pork sandwich.
Swaps and Tweaks
Red cabbage works beautifully here if you want a jewel-toned bowl, and pears can stand in for apples when they're in season. For a vegan version, swap the yogurt and mayo for plant-based alternatives and use maple syrup instead of honey. I've also thrown in a handful of raisins or dried cranberries when I'm feeling fruity, and they never disappoint.
Final Touches
This is the kind of salad that gets better when you stop overthinking it and just let the ingredients do their thing. A sprinkle of toasted walnuts or sunflower seeds adds crunch if you're in the mood, and fresh parsley gives it a bright, grassy finish.
- Taste the dressing before you pour it over, it should be tangy, slightly sweet, and well seasoned.
- Use a box grater for the apple and carrot to get the right texture, a food processor can turn them mushy.
- Serve it in a wide, shallow bowl so everyone can see the colorful mix and dig in with confidence.
Save to Pinterest This coleslaw has become my go-to whenever I need something quick, crunchy, and a little unexpected. It's the kind of dish that makes people lean in and ask what's different, and I love watching their faces when I tell them it's just an apple.
FAQs About This Recipe
- → What type of apple works best in this salad?
A sweet-tart apple is ideal to provide a balance of sweetness and freshness without overpowering the salad's flavors.
- → Can I prepare the salad in advance?
Yes, refrigerate it for at least 15 minutes to allow the flavors to meld. It's best served chilled for crispness.
- → How can I prevent the grated apple from browning?
Toss the grated apple with a little lemon juice before mixing it into the salad to slow oxidation and keep the color vibrant.
- → Are there alternatives to Greek yogurt in the dressing?
You can substitute Greek yogurt with light sour cream or plant-based yogurt for dairy-free variations.
- → Can I add extra crunch to this salad?
Adding toasted walnuts or sunflower seeds enhances texture, providing a satisfying crunch alongside the crisp vegetables.