The crisp snap of fresh cabbage mixed with sweet autumn apples brings back memories of harvest dinners around our old oak table. This apple coleslaw transforms ordinary ingredients into something magical. It’s become the most requested side at family gatherings.
This vibrant slaw combines crunchy cabbage, honeycrisp apples, and dried cranberries with a light maple dressing. No mayo needed – just simple pantry staples that come together in minutes. Think traditional coleslaw, but brighter and more exciting. Full details in the blog!
I’ve been making this recipe for decades, tweaking it until every bite balanced sweet and tangy perfectly. My grandchildren now ask for “Grandma’s special slaw” at every barbecue and potluck. I tested it countless times. You’ll love the secret maple touch!
PrintApple Coleslaw Recipe with Vibrant and Delicious Twist
This apple coleslaw offers a creamy apple coleslaw with cranberries and a crunchy apple coleslaw with pecans almonds. It pairs perfectly as an easy apple slaw BBQ side dish featuring tangy apple cabbage coleslaw and a fall apple coleslaw with maple dressing.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 8 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Standard
Ingredients
- ¼ cup mayonnaise
- 2 tablespoons balsamic vinegar
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons maple syrup
- ½ teaspoon kosher salt plus more if needed
- ¼ teaspoon black pepper plus more if needed
- 4 cups shredded green cabbage from about ½ head of cabbage
- 1 large apple cut into matchsticks any kind will work
- ½ cup thinly sliced red onion from about ½ of a medium onion
- ½ cup dried cranberries I used sweetened
- 2 tablespoons chopped fresh parsley
- ½ cup candied pecans chopped see notes for alternatives
Instructions
- In a large bowl, combine the mayonnaise, balsamic vinegar, extra-virgin olive oil, maple syrup, kosher salt, and black pepper, whisking until the dressing is completely smooth.
- Add the shredded green cabbage, matchstick-cut apple, thinly sliced red onion, dried cranberries, chopped fresh parsley, and chopped candied pecans to the bowl.
- Toss all the ingredients thoroughly using tongs, then taste and adjust the seasoning as desired.
- Serve the coleslaw right away or cover and chill it for about 30 minutes to let the flavors meld together.
Notes
- To prepare ahead, mix the dressing separately and toss with the coleslaw up to 30 minutes before serving for the best texture
- Leftovers stay good and maintain texture well even a day after assembling
- This recipe serves 8 as a side dish or 4 as a more filling salad ideal with roasted chicken or other proteins
- Candied pecans are available at most stores but can be substituted with plain or toasted slivered or sliced almonds, pistachios, or other nuts
- Use pepitas or sunflower seeds for a nut-free option
- For a vegan version, swap mayonnaise for a vegan alternative and ensure candied nuts are vegan
- Greek yogurt may replace mayonnaise with added salt, honey or other sweeteners can replace maple syrup, pears can substitute apples, and raisins or chopped figs can substitute cranberries
Nutrition
- Calories: 182kcal
- Sugar: 16g
- Sodium: 227mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 4g + 5g
- Trans Fat: 0.01g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 3mg
Why This Apple Coleslaw Will Become Your Go-To Side
This isn’t your ordinary cabbage salad. The combination of crisp green cabbage with sweet apple matchsticks creates a texture that’s both satisfying and refreshing. Every forkful delivers that perfect balance my mother Julia always sought in her kitchen.
- Quick Assembly: Everything comes together in just 15 minutes with simple whisking and tossing.
- Make-Ahead Friendly: The flavors actually improve after 30 minutes of resting.
- Crowd Pleaser: Sweet maple dressing appeals to both kids and adults at any gathering.
Breaking Down Your Ingredients
Each component in this apple coleslaw serves a purpose, creating layers of flavor and texture. The maple syrup adds natural sweetness without overwhelming the fresh vegetables, while the balsamic vinegar provides that gentle tang.
| Ingredient | Purpose | Pro Tips |
|---|---|---|
| Green Cabbage | Crunchy base | Pre-shredded saves time, but fresh-cut lasts longer |
| Apple (matchsticks) | Sweet crunch | Any variety works – Honeycrisp holds shape beautifully |
| Dried Cranberries | Chewy sweetness | Plump them in warm water for 5 minutes if very dry |
| Candied Pecans | Rich texture | Chop just before adding to maintain crunch |
How the Magic Happens
The secret lies in building the dressing first, then letting those flavors coat every piece of cabbage and apple. I learned this technique from watching Julia workshe always said the vegetables should be dressed, not just topped.
- Step 1: Whisk the mayonnaise, balsamic vinegar, olive oil, maple syrup, salt, and pepper until completely smooth.
- Step 2: Add all vegetables, cranberries, and pecans to the bowl with dressing.
- Step 3: Use tongs to gently fold everything together, ensuring even coating.
Pro Tip: Taste before serving and adjust the salt and pepper as needed. The flavors will meld beautifully after a short rest.
Simple Swaps for Every Kitchen
This recipe adapts beautifully to what you have on hand. Julia always taught us that cooking should work with your pantry, not against it.
| Original Ingredient | Easy Substitution | Result |
|---|---|---|
| Mayonnaise | Greek yogurt (add extra salt) | Tangier, lighter dressing |
| Maple syrup | Honey | Floral sweetness |
| Candied pecans | Slivered almonds or pepitas | Different crunch, same satisfaction |
| Dried cranberries | Raisins or chopped dried figs | Varies the sweetness profile |
Serving and Storage Made Simple
This creamy apple coleslaw with cranberries shines brightest when served within the first few hours of assembly. The cabbage stays crisp, and the dressing hasn’t had time to make things soggy.
- Best Serving Time: Immediately after mixing, or after 30 minutes of chilling.
- Portion Guide: Serves 8 as a side dish, or 4 as a more substantial salad.
- Perfect Pairings: Grilled meats, roasted chicken, or BBQ favorites.
Storage Note: Refrigerate leftovers for up to 2 days. The texture softens but the flavors remain delicious. For best results when making ahead, keep the dressing separate until 30 minutes before serving.
Expert Says
Apple coleslaw combines the crispness of cabbage with the natural sweetness of apples, making it a refreshing side. The acidity in apples can help balance the richness in heavier dishes, while their fiber content promotes digestive health. This dish is not just tasty but also a nutritious choice for any meal.
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My Journey to the Perfect Apple Coleslaw
After countless attempts at making apple coleslaw, I finally discovered the right balance of sweet and tangy. One batch was so heavy on the vinegar that even the apples looked shocked! But each misstep brought me closer, and now this crunchy, refreshing dish has become a cherished favorite at family gatherings.
FAQs ( Apple Coleslaw )
What is the best apple for coleslaw?
For this dish, Honeycrisp and Granny Smith apples are excellent choices. They add a nice crunch and a balance of sweetness and tartness that enhances the overall flavor of the slaw.
How can I keep apple coleslaw from turning brown?
To prevent browning, toss the apple slices with lemon juice as soon as you cut them. The acidity helps inhibit oxidation and keeps the apples looking fresh in your coleslaw.
Can I make coleslaw ahead of time?
Yes, you can make this meal a few hours in advance. However, I recommend adding the dressing right before serving to maintain the crunchiness of the cabbage and apples.
Can I add other fruits to my coleslaw?
Absolutely! Pineapple, raisins, or even mandarin oranges can bring a fun twist to this recipe. Just be sure to balance sweet fruits with tangy flavors in your dressing.
This apple coleslaw comes together in just 15 minutes and delivers that perfect balance of sweet and tangy in every bite. You’ll love how the maple dressing coats each piece of crisp cabbage and apple, creating a side dish that’s both comforting and refreshing. The aroma alone will transport you to autumn family gatherings around the dinner table.
For extra richness, try adding toasted walnuts instead of pecans, or swap the cranberries for golden raisins. A trick I learned from years of kitchen experiments: let it rest for 30 minutes before serving to deepen those flavors. Leftovers keep beautifully in the refrigerator for two days, though the cabbage will soften slightly.
I’d love to hear how this recipe turns out in your kitchen! Did you grow up with a special coleslaw that brought your family together? Share your photos and memories with methere’s something magical about how food connects us across generations. Save this recipe for your next barbecue or potluck, and watch it become a new family favorite.
