Quick and Easy Apple Coleslaw Recipe
Looking for a quick and refreshing side dish? This easy apple coleslaw combines crisp Granny Smith apples, shredded cabbage, fresh cilantro, and a creamy honey-mustard dressing made with real ingredients. Light, crunchy, and naturally wholesome—no bottled dressings here! Perfect as a BBQ side, a taco topping, or an easy weeknight salad, this apple coleslaw is one you’ll make again and again.
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What is Coleslaw?
Coleslaw is a classic side dish made from finely shredded raw cabbage, usually mixed with carrots and tossed in a creamy or tangy dressing. The name comes from the Dutch word koolsla, meaning “cabbage salad.” It’s known for its refreshing crunch, versatility, and ability to balance out rich or savory main dishes.
Unlike many store-bought versions that rely on bottled dressings full of preservatives and refined sugar, this recipe keeps things simple and real. You’ll be making a homemade coleslaw dressing with real ingredients here, not a bottled version.
Why You’ll Love This Recipe
- Made with simple, real ingredients – This healthy apple coleslaw uses crisp Granny Smith apples, shredded cabbage, cilantro, and a naturally sweetened honey-mustard dressing.
- Naturally sweetened – Honey gives the dressing just the right touch of sweetness without refined sugar.
- Fresh + crisp – Apples add a juicy crunch that makes this coleslaw extra refreshing.
- Versatile side dish – Perfect with pulled pork, grilled chicken, fish tacos, burgers, or as a picnic and BBQ staple.
- Quick + easy – Ready in just 15 minutes with minimal prep, making it ideal for weeknight dinners.
- Make-ahead friendly – Can be prepped a few hours in advance so flavors meld together.
Ingredients You’ll Need
- Coleslaw mix – Shredded cabbage and carrots that give the salad crunch and color.
- Green apples – Crisp and tart, they add a refreshing sweetness.
- Mayonnaise – Creates a creamy base for the dressing.
- Cilantro – Adds fresh, herby flavor that brightens the dish.
- Mustard – Brings a tangy kick and depth of flavor.
- Honey – Naturally sweetens the coleslaw without refined sugar. This is the one I recommend.
- Apple cider vinegar – A splash keeps the apples from browning while adding a little tang.
- Salt and pepper – Enhances and rounds out the flavors.
- Cayenne pepper (optional) – A little spice for those who like heat.
For the full list of ingredients and step-by-step instructions, scroll down to the printable recipe card at the end of this post.
How to Shop for the Best Ingredients
- Coleslaw mix – Look for a fresh bag with vibrant color and no browning. If shredding your own, choose a firm, heavy head of green and/or purple cabbage.
- Green apples – Crisp, tart green apples (like Granny Smith) hold up best in coleslaw. Always check for firm skin with no soft spots.
- Cilantro – Choose bright green leaves with no yellowing.
- Honey – Opt for raw, unfiltered honey when possible. Local varieties often taste fresher and can even support your local farmers. This is the one I recommend.
- Apple cider vinegar – Choose raw, unfiltered vinegar with the “mother” for the best nutrients and tangy flavor.
Disclaimer: I share these ingredient tips based on my own experience and research. I am not a doctor or dietitian, and this information is not intended to replace professional medical advice.
Equipment You’ll Need
- Large mixing bowl – For tossing the coleslaw together.
- Small bowl – To whisk the dressing.
- Whisk – Helps the dressing come out smooth and creamy.
- Cutting board + sharp knife – For coring and slicing the apples.
- Measuring cups + spoons – To measure out the dressing ingredients.
- Mixing spoon – For mixing and serving.
Step by Step Instructions
Step 1 – In a small bowl, whisk together the mayonnaise, mustard, honey, apple cider vinegar, salt, pepper, and a pinch of cayenne (if using) until creamy and smooth.
Step 2 – Core the apples, cut them into thin matchsticks (leave the peel on for color and crunch), and toss them in a large mixing bowl with a splash of apple cider vinegar to prevent browning.
Step 3 – Add the coleslaw mix and chopped cilantro to the bowl with the apples and give it a gentle stir.
Step 4 – Pour the dressing over the coleslaw mixture and toss until everything is evenly coated.
Step 5 – Cover and refrigerate for about 30 minutes so the flavors can blend and the cabbage softens slightly.
Step 6 – Serve cold.
Recipe Tips
- Slice apples just before mixing – This keeps them extra crisp and prevents browning.
- Don’t skip chilling – Letting the coleslaw rest in the fridge for at least 30 minutes helps the flavors meld and softens the cabbage slightly.
- Adjust the sweetness – Taste the dressing before mixing. Add more honey for extra sweetness or a splash more vinegar for more tang.
Storage & Reheating
- Store – Keep leftover apple coleslaw in an airtight container in the refrigerator. It’s best enjoyed within 2–4 days. If liquid collects at the bottom, stir well or remove the excess juice and mix again before serving.
- Reheat – Coleslaw is meant to be served cold, so there’s no need to reheat. If you’d like to freshen it up, simply stir in a little extra cabbage or a splash of vinegar before serving.
Serving Suggestions
- With barbecue – Pair with pulled pork, ribs, or grilled chicken for a classic combo.
- As a topping – Add to tacos, burgers, or sandwiches for crunch and freshness.
- Alongside comfort food – Serve with fried chicken or fish to balance out rich flavors.
- For gatherings – A great make-ahead side for picnics, potlucks, or family dinners.
Frequently Asked Questions
Yes! It’s best if you make it 1–2 hours before serving so the flavors can meld. If you want to prep further in advance, store the dressing and slaw separately, then combine a few hours before serving.
Dressed coleslaw doesn’t freeze well as the mayo separates and the cabbage turns soggy.
Crisp, tart apples like Granny Smith hold up best, but Honey Crisp or Pink Lady add a nice balance of sweet and tart too.
Yes, you can! red apples like Honeycrisp, Fuji, or Pink Lady will make the coleslaw sweeter and less tart than Granny Smith.
Yes, try plain Greek yogurt for a tangier twist or a dairy-free mayo if you need it egg free.
You can easily shred your own cabbage instead of using a bagged mix. Green cabbage is the classic choice for coleslaw—it’s mild, crunchy, and holds up well. For extra color and flavor, mix in some purple (red) cabbage. Just slice it thinly with a sharp knife or mandoline for the best texture. Shopping Tip: When picking cabbage, look for heads that feel heavy for their size with tight, crisp leaves. Avoid any that look wilted or have brown spots for the freshest coleslaw.
A splash of apple cider vinegar prevents the apples from browning and keeps them looking fresh while adding a little tang.
Quick and Easy Apple Coleslaw Recipe
Equipment
- Large mixing bowl
- Small bowl
- Whisk
- Cutting board + sharp knife
- Measuring cups + spoons
- Mixing spoon
Ingredients
- 1 bag coleslaw mix, 14 ounce bag
- ½ cup mayonnaise
- 2 small green apples 1 ½ cups chopped
- 2 tablespoons cilantro, chopped
- 1 tablespoon mustard
- 1 tablespoon honey
- 1 tablespoon apple cider vinegar
- ¼ teaspoon apple cider vinegar
- Salt and pepper to taste
- Cayenne pepper to taste, optional
Instructions
- In a small bowl, whisk together the mayonnaise, mustard, honey, 2 tbsp of apple cider vinegar, salt, pepper, and a pinch of cayenne (if using) until creamy and smooth.
- Core the apples, cut them into thin matchsticks (leave the peel on for color and crunch), and toss them in a large mixing bowl with a 1/4 tsp of apple cider vinegar to prevent browning.
- Add the coleslaw mix and chopped cilantro to the bowl with the apples and give it a gentle stir.
- Pour the dressing over the coleslaw mixture and toss until everything is evenly coated.
- Cover and refrigerate for about 30 minutes so the flavors can blend and the cabbage softens slightly.
- Serve cold.
Notes
If you make this recipe, I’d love to know what you think! Share your photos or variations in the comments, or tag on Instagram or Facebook @awifeandherhome. Don’t forget to pin this recipe!
Yum! I love apples in traditionally savory recipes!