While this coleslaw recipe screams “fall,” I think this salad is the perfect side dish all year round. It would be just as at home on your Thanksgiving table as it would be for a summer evening BBQ. While it’s a great side dish, you can also add your favorite protein like roast or grilled chicken to it for a meal! The dressing it’s tossed with is a simple mixture of mayonnaise, balsamic vinegar, maple syrup, and olive oil. I put this stuff on everything, and I even have a post on how to make creamy maple balsamic dressing on its own. I also love putting it on a green salad with cranberries and goat cheese. You’ll be able to whip up this easy apple coleslaw recipe in only 15 minutes or so. Even my five-year-old daughter gave it “two thumbs up!” Let’s get to it.
Ingredients and Substitutions
Shredded Green Cabbage – I used about a half of a head for this. Apple – you can use any kind. I used Fuji – my favorite. A pear or Asian pear would also do well here. Red Onion – I find red to be the best raw onion, but you can use a sweet onion thinly sliced, or any other onion you enjoy raw. Dried cranberries – I recommend sweetened, but unsweetened will do if you like the tart flavor. Other dried fruit like raisins or chopped dried figs would also be good here. Candied pecans – or another candied nut, like homemade candied walnuts. You can also use non-candied nuts, like slivered or sliced almonds (toasted or not), pistachios, or whatever you have! For a nut-free version, use pepitas (pumpkin seeds) or sunflower seeds. Mayonnaise – or Greek yogurt. Use a vegan mayo substitute for a vegan version. Maple syrup – or another sweetener of choice. Balsamic vinegar Olive oil, salt, and pepper
How to make Apple Coleslaw
Just whisk together the ingredients for the dressing in the bottom of a large bowl. Then, add all the remaining ingredients and toss together well using tongs to coat everything. If you like, you can let it sit in the refrigerator for about 30 minutes to allow the flavors to marry a bit and the cabbage to soften, but you can also serve it right away.
Can I make it vegan?
Yes! Just use a vegan mayonnaise substitute in the dressing, and be sure any candied nuts you use are vegan as well.
Can I make coleslaw ahead of time?
I think this coleslaw is best when served within 30 minutes to an hour of tossing together, though the leftovers do hold up extremely well. If you want to make it ahead of time, I recommend prepping the dressing and all the other ingredients separately, and tossing together just before, or up to about 30 minutes, before serving. But don’t fret it if sits for longer. I ate this two days after tossing it together and it was still delicious!
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