There’s something about the crisp snap of fresh apples meeting the crunch of cool cabbage that just feels like fall in a bowl. Apple coleslaw is that perfect sweet-and-tangy side that works at a backyard BBQ, a potluck, or honestly just Tuesday dinner when you need something bright on the plate.
I started making this back in 2020 when my neighbor handed me a bag of Honeycrisps she couldn’t useI tossed them into my usual slaw and the whole thing just came alive. The key is slicing everything thin so the dressing clings without drowning it, and after testing this about a dozen times on my blog, I can say it holds up beautifully for hours without getting soggy.
Apple Coleslaw Recipe Easy Fresh Fall Side Dish
Ingredients
Method
- In a large bowl, combine the mayonnaise, balsamic vinegar, olive oil, maple syrup, kosher salt, and black pepper, whisking until the dressing is completely smooth.
- Add the shredded cabbage, apple matchsticks, sliced red onion, dried cranberries, chopped parsley, and candied pecans into the bowl.
- Gently toss all ingredients together using tongs until evenly coated with the dressing.
- Taste your slaw and adjust the seasoning with more salt or pepper if needed.
- Serve right away or cover and chill in the refrigerator for about 30 minutes to let the flavors meld before serving.
Notes
- For best results, prepare the dressing separately and combine with the coleslaw up to 30 minutes prior to serving. The coleslaw stores well in the fridge and flavors improve after a day. This recipe serves 8 as a side or 4 as a hearty salad paired with protein. Candied pecans can be substituted with other nuts or seeds, such as almonds, pistachios, pepitas, or sunflower seeds. For a vegan option, replace mayonnaise with vegan mayo and ensure nuts are vegan-friendly. Greek yogurt can substitute for mayo, and honey or other sweeteners can replace maple syrup. Pears or other dried fruits like raisins or figs can be used instead of apple or cranberries.
Why You’ll Fall for This Apple Coleslaw
This isn’t your typical mayonnaise-heavy picnic slaw. The creamy maple balsamic dressing brings just enough tang without weighing things down, and those matchstick apples add a sweet crunch that makes every bite feel bright and interesting.
- Perfect for fall gatherings: The dried cranberries and candied pecans give it that cozy, seasonal vibe without feeling too fussy or formal.
- Holds up beautifully: Make it ahead for a BBQ or potluckit actually gets better as the flavors meld, and it won’t turn into a soggy mess after an hour on the table.
- Flexible and forgiving: Use whatever apples you have (Honeycrisp, Granny Smith, even a sweet Fuji), swap the nuts, or skip the mayo entirely if that’s your thing.
- Quick as can be: Fifteen minutes from start to finish, no cooking required, and you’ve got a side dish that looks impressive but takes zero skill.
What You’ll Need (and What You Can Swap)
Here’s what makes this easy apple slaw BBQ side dish work so well: simple pantry staples plus fresh produce you can grab at any grocery store. The dressing comes together with mayonnaise, balsamic vinegar, olive oil, and maple syrupsweet, tangy, and just rich enough. For the slaw itself, you’ll toss shredded green cabbage with apple matchsticks, red onion, dried cranberries, fresh parsley, and those candied pecans for crunch.
| Ingredient | Easy Swaps |
|---|---|
| Mayonnaise | Greek yogurt (add extra salt), vegan mayo |
| Maple syrup | Honey or agave |
| Apple | Pear works beautifully |
| Dried cranberries | Raisins, chopped figs, or dried cherries |
| Candied pecans | Toasted almonds, pistachios, pepitas, or sunflower seeds |
Pro Tip: If you’re making this for someone with nut allergies, pepitas (pumpkin seeds) give you that same satisfying crunch without any tree nuts.
How to Make It (Step by Step)
Start by whisking together your dressing in a large bowlmayonnaise, balsamic vinegar, olive oil, maple syrup, kosher salt, and black pepperuntil it’s smooth and creamy. Then add your shredded cabbage, apple matchsticks, red onion, cranberries, parsley, and chopped candied pecans right into that same bowl.
Use tongs to toss everything together until the dressing coats every piece evenly. Taste it and add more salt or pepper if you feel like it needs a little boost. You can serve it right away, but if you’ve got 30 minutes to spare, cover and refrigerate it so the flavors really come together.
Note: The apples stay crisp even after sitting for a while, which is exactly what you want in a slaw that’s heading to a potluck or outdoor gathering.
Make-Ahead and Storage Tips
This is one of those rare slaws that actually tastes great the next day. If you’re planning ahead, mix the dressing separately and keep your cabbage, apples, and toppings in another container. Toss them together about 30 minutes before serving for the absolute best texture.
| Storage Method | How Long It Lasts |
|---|---|
| Refrigerator (mixed) | Up to 2 days; still crunchy and delicious |
| Refrigerator (dressing separate) | Dressing keeps 4–5 days; veggies stay crisp |
Leftovers hold up really well, even after they’ve been tossed together. The cabbage doesn’t wilt like lettuce would, and the apples stay surprisingly firm. Just give it a quick stir before serving again.
Serving Ideas and Tweaks
This slaw shines next to grilled chicken, pulled pork, or ribs at a summer BBQ, but I’ve also served it as a light lunch on its own (it makes about 4 generous salad-sized portions if you go that route). The sweet-and-savory thing works beautifully with roasted salmon or even tucked into a wrap with rotisserie chicken.
Want to make it your own? Try using sliced almonds instead of pecans for a different crunch, or toss in some thinly sliced fennel if you like a little licorice-y bite. If you’re going for a no mayo apple coleslaw vinegar version, just swap the mayonnaise for extra olive oil and a splash more balsamicit’ll be lighter and tangier, more like a vinaigrette slaw.
Pro Tip: If you’re serving this at a party, sprinkle a few extra candied pecans and cranberries on top just before bringing it out. It makes the whole bowl look even more inviting.
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FAQs ( Apple Coleslaw )
What type of apples work best for this recipe?
Honeycrisp and Granny Smith apples are my top choices for their crisp texture and balanced flavor. Honeycrisp adds natural sweetness while Granny Smith provides tartness that complements the dressing. Avoid soft varieties like Red Delicious as they become mushy quickly.
How do I prevent the apples from browning?
Toss the cut apples with lemon juice immediately after slicing to prevent oxidation. I use about 1 tablespoon of fresh lemon juice per 2 apples. The acid in the dressing also helps maintain their color and adds flavor.
Can I make this dish ahead of time?
Yes, this recipe actually improves when made 2-4 hours ahead as the flavors meld together. Store covered in the refrigerator and give it a gentle stir before serving. It stays fresh for up to 2 days, though the texture is best within 24 hours.
What can I substitute for pecans?
Chopped walnuts, almonds, or toasted sunflower seeds work well as substitutes. For nut-free options, try pumpkin seeds or omit nuts entirely and add extra dried cranberries. Toast any nuts you use for 3-4 minutes to enhance their flavor and crunch.
How long does this recipe stay fresh?
This slaw stays fresh in the refrigerator for 2-3 days when stored in an airtight container. The cabbage may release some liquid over time, so drain excess moisture before serving. For best texture and flavor, consume within 24-48 hours of preparation.
This apple coleslaw comes together in about fifteen minutes and honestly tastes better after it sits for a bitthe cabbage softens just enough without getting soggy, and those sweet apples stay crisp and bright. You’ll love how easy it is to toss together and how impressive it looks when you bring it to the table. It’s got that perfect balance of creamy, tangy, and a little bit sweet, plus that crunch from the pecans makes every bite feel special.
If you want to lighten things up, swap the mayo for Greek yogurt and add a pinch more saltit’s tangier but still really good. Try tossing in some shredded Brussels sprouts or kale for extra texture, or use toasted almonds if that’s what you’ve got in the pantry. This keeps beautifully in the fridge for a couple days, so don’t be afraid to make it the night before your gathering. I learned from my mom that slaw always tastes better after the flavors have had time to mingle, and she was absolutely right.
I’d love to know what you think when you try this onetag me in your photos or leave a comment and tell me what you served it with. Did your family grow up with a version of apple slaw at fall dinners or summer BBQs? Save this recipe for your next potluck or bookmark it for Thanksgivingit’s the kind of side dish that makes everyone ask for the recipe. Happy cooking, friend!
