Introduction

This Sweet and Tangy Apple Coleslaw Salad combines crisp cabbage with bright apple slices and a flavorful, slightly spicy dressing. It’s a refreshing twist on classic coleslaw that pairs perfectly with BBQ or sandwiches.

A white bowl filled with coleslaw made of finely shredded white cabbage, light green celery pieces, thin slices of green apple, and bits of purple cabbage, all mixed with a creamy dressing. Small green onion pieces and black pepper are sprinkled on top, adding texture and color. The bowl sits on a white marbled surface beside two whole green apples and a gold spoon, with a colorful plaid cloth underneath. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 bag (16 ounces) coleslaw mix
1 Granny Smith apple, sliced into thin matchsticks
½ cup diced celery
5 green onions, finely sliced
½ cup apple cider vinegar
½ cup granulated white sugar
3 tablespoons olive oil
1 tablespoon Dijon mustard
¼ teaspoon red pepper flakes
¾ cup mayonnaise

Instructions

Step 1: In a large bowl, combine the coleslaw mix, sliced Granny Smith apple, diced celery, and finely sliced green onions.
Step 2: In a saucepan over medium heat, whisk together the apple cider vinegar, granulated sugar, olive oil, Dijon mustard, and red pepper flakes. Bring to a simmer, stirring until the sugar dissolves.
Step 3: Remove the saucepan from heat and whisk the mayonnaise into the warm dressing until smooth and well combined.
Step 4: Pour the warm dressing over the cabbage mixture. Toss gently to coat everything evenly.
Step 5: Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow flavors to meld and the slaw to chill.

Tips & Variations

For a vegan version, substitute regular mayonnaise with vegan mayo or use a homemade vegan mayo recipe.
Try adding chopped nuts like almonds or sunflower seeds for added crunch and flavor.
Swap the Granny Smith apple for a sweeter variety if you prefer a milder tang.

Storage

Store the coleslaw in an airtight container in the refrigerator for up to 2 days. Toss gently before serving again. Avoid storing for too long to maintain the crisp texture of the vegetables.

How to Serve

A white bowl filled with a colorful slaw salad that has several layers of shredded ingredients. The base layer is mostly white cabbage strands mixed with light green cabbage. There are thin slices of green apples giving a fresh green color, and pieces of purple cabbage adding a splash of dark purple. Small bits of orange carrot and bright green chopped herbs are mixed throughout. The salad looks creamy and slightly speckled with black pepper. Two whole green apples sit next to the bowl on a white marbled surface with a woven cloth underneath, and the bottom edge of a golden spoon is visible in front of the bowl. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this coleslaw ahead of time?

Yes, it’s best to prepare the coleslaw at least 1 hour ahead to let the flavors develop. You can make it up to 2 days in advance and keep it chilled in the refrigerator.

Can I use a different type of vinegar in the dressing?

Apple cider vinegar provides a nice balance of tang and sweetness, but you can substitute with white wine vinegar or rice vinegar for a slightly different flavor profile.

Sweet and Tangy Apple Coleslaw Salad Recipe

Print Recipe

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4.6 from 103 reviews

Sweet and Tangy Apple Coleslaw Salad is a refreshing and vibrant side dish combining crisp coleslaw mix with tart Granny Smith apples and a warm, flavorful dressing made from apple cider vinegar, sugar, olive oil, Dijon mustard, and mayonnaise. Perfect for summer BBQs or pairing with sandwiches, this salad offers a delightful balance of sweet, tangy, and creamy textures.

Author: Ella
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 1 hour 25 minutes
Yield: 6 servings 1x
Category: Salad
Method: Stovetop
Cuisine: American

Ingredients

Scale

For the Salad

1 bag (16 ounces) coleslaw mix
1 Granny Smith apple, sliced into thin matchsticks
½ cup diced celery
5 green onions, finely sliced

For the Dressing

½ cup apple cider vinegar
½ cup granulated white sugar
3 tablespoons olive oil
1 tablespoon Dijon mustard
¼ teaspoon red pepper flakes
¾ cup mayonnaise

Instructions

Combine Salad Ingredients: In a large bowl, mix together the coleslaw mix, thinly sliced Granny Smith apple matchsticks, diced celery, and finely sliced green onions to create the base for your salad.
Prepare Dressing Base: In a saucepan over medium heat, whisk the apple cider vinegar, granulated white sugar, olive oil, Dijon mustard, and red pepper flakes. Bring the mixture to a gentle simmer, stirring until the sugar has completely dissolved to create a warm, tangy dressing.
Add Mayonnaise: Remove the saucepan from heat and whisk in the mayonnaise until the dressing is smooth and creamy, combining all flavors thoroughly.
Toss Salad with Dressing: Pour the warm dressing over the coleslaw mixture in the large bowl. Toss everything gently but thoroughly to ensure all ingredients are evenly coated with the dressing.
Chill and Marinate: Cover the bowl with plastic wrap and refrigerate for at least 1 hour. This resting time allows the flavors to meld beautifully and the slaw to chill, enhancing the taste and texture before serving.

Notes

To make the dressing vegan-friendly, substitute the mayonnaise with a vegan mayo alternative or prepare a homemade vegan mayo.
This coleslaw pairs wonderfully with BBQ dishes or simple sandwiches for a quick meal.
For a fruity twist, try variations with pineapple or grapes to add sweetness and crunch.

Keywords: apple coleslaw, sweet tangy salad, coleslaw recipe, apple cider vinegar dressing, summer salad, BBQ side dish