Coleslaw with Apple Cabbage

My grandmother always had a bowl of coleslaw sitting in her refrigerator, ready for anything. She never measured anything, just dumped yogurt and mustard into a jar and shook it until it looked right. I tried copying her method for years and ended up with dressing that was either too thin or strangely chunky. Finally, I started writing down the ratios, and this apple version became the one my family actually asks for by name.

Last summer, I made this for a barbecue and watched my brother-in-law go back for thirds. He hates coleslaw. He thought I was trying to trick him until I explained the apple wasnt some exotic ingredient he needed to worry about. Now he requests it every time we fire up the grill, and I've stopped being surprised.

Ingredients

• 400 g white cabbage: The backbone of any good slaw. Shred it finely so each strand gets coated in dressing.
• 1 large carrot: Grated, this adds sweetness and that classic orange color throughout.
• 1 large apple: A sweet-tart variety like Granny Smith or Honeycrisp works best. The texture change here is what makes this special.
• 2 spring onions: Finely sliced for a mild bite that wont overpower.
• 100 g Greek yogurt: Makes the dressing creamy without being heavy. Regular sour cream works too.
• 2 tbsp mayonnaise: Just enough to give it that classic coleslaw richness.
• 2 tsp Dijon mustard: Adds a sharp kick that cuts through the sweetness.
• 1 tbsp apple cider vinegar: Brightens everything and helps the cabbage stay crisp.
• 1 tsp honey: The secret ingredient that ties the sweet and tangy elements together.
• Salt and freshly ground black pepper: Dont be shy with these. They make all the flavors pop.
• 2 tbsp chopped fresh parsley: Optional, but adds such a nice fresh finish.
• 1 tbsp lemon juice: Toss the grated apple in this first if you want to prevent browning.

Instructions

Prep your vegetables:

Combine the shredded cabbage, grated carrot, apple, and sliced spring onions in a large bowl. If you're worried about the apple turning brown, toss it with the lemon juice before adding it in.

Whisk the dressing:

In a separate small bowl, mix the Greek yogurt, mayonnaise, Dijon mustard, apple cider vinegar, honey, salt, and pepper until completely smooth.

Bring it together:

Pour the dressing over the vegetables and toss thoroughly. Keep mixing until every single piece is coated.

Taste and adjust:

Scoop up a spoonful and see what you think. Add more salt, pepper, or honey if needed. Stir in the parsley now if you're using it.

Let it rest:

Refrigerate for at least 15 minutes before serving. Those flavors need time to get to know each other.

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This salad saved a dinner party once when I realized I had forgotten to buy a side dish. My guests had no idea it was a pantry cleanup recipe. Now it's my go-to for those moments when something needs to appear on the table fast.

Making It Ahead

This coleslaw actually improves after a few hours in the refrigerator. The cabbage softens slightly and the apple flavor permeates the dressing. Just hold off on adding the parsley until right before serving so it stays bright and fresh.

Choosing Your Apple

I've tested this with probably a dozen apple varieties. The sweet-tart ones like Granny Smith, Honeycrisp, or Braeburn work best because they hold their texture when grated. Super sweet apples can make the salad taste dessert-like, while very tart ones might need an extra pinch of honey.

Serving Suggestions

This coleslaw is incredibly versatile alongside whatever you're grilling. It also works beautifully as a topping for pulled pork sandwiches or fish tacos. The sweetness from the apple pairs especially well with spicy main dishes.

• Add toasted walnuts or sunflower seeds for extra crunch
• Try swapping in dairy-free yogurt for a vegan version
• A handful of dried cranberries turns this into a holiday side

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Every time I serve this, someone asks for the recipe. It's funny how adding one simple ingredient can transform something ordinary into something people remember.

Recipe FAQs

→ What type of apple works best for this coleslaw?

Sweet-tart varieties like Granny Smith, Honeycrisp, or Braeburn work excellently as they provide a nice balance that complements the creamy dressing without becoming too sweet.

→ How long can I store this apple coleslaw in the refrigerator?

This coleslaw stays fresh for 2-3 days when stored in an airtight container in the refrigerator. The cabbage remains crisp, though the apple may soften slightly over time.

→ Can I make this coleslaw ahead of time?

Absolutely! Making it a few hours ahead actually improves the flavor as the ingredients meld together. Add the fresh parsley just before serving for the best texture and color.

→ What can I substitute for Greek yogurt in the dressing?

Sour cream, plain dairy-free yogurt, or additional mayonnaise work well as alternatives. Each provides a slightly different flavor profile while maintaining the creamy texture.

→ How do I prevent the apples from turning brown?

Toss the grated apple with a tablespoon of lemon juice immediately after preparing. The acid prevents oxidation and keeps the apple looking fresh and appetizing.

→ What main dishes pair well with this apple coleslaw?

This coleslaw complements grilled chicken, pulled pork sandwiches, fish tacos, burgers, or fried chicken beautifully. The sweet-tangy crunch cuts through rich, savory flavors perfectly.