Coleslaw with apple cabbage

I was standing at my kitchen counter last autumn, staring at a head of cabbage from my farmers market run, when my neighbor popped by with a bag of apples from her tree. We ended up throwing this together on a whim, and something about that sweet crunch against the creamy dressing just worked perfectly.

Last summer I made this for a backyard barbecue, and my friend who claims to hate coleslaw went back for thirds. Theres something about the combination of textures that makes people forget theyre eating cabbage.

Ingredients

• 400 g white cabbage: The sturdy base that holds up beautifully to dressing without getting soggy
• 1 large carrot: Grated finely brings natural sweetness and gorgeous color contrast
• 1 large apple: A sweet-tart variety like Granny Smith or Honeycrisp adds that signature crunch
• 2 spring onions: Just enough mild onion bite to wake everything up
• 100 g Greek yogurt: Makes the dressing creamy and tangy while keeping it lighter than traditional mayo-heavy versions
• 2 tbsp mayonnaise: The secret to that familiar coleslaw richness we all love
• 2 tsp Dijon mustard: Adds a sharp edge that cuts through the creaminess perfectly
• 1 tbsp apple cider vinegar: Brightens the whole dressing and ties into the apples flavor
• 1 tsp honey: Just enough sweetness to balance the vinegar and mustard
• Salt and pepper: Essential for making all those flavors pop

Instructions

Prep your crunch:

Toss the shredded cabbage, grated carrot, apple, and sliced spring onions into your biggest mixing bowl. If you are not serving this immediately, give the apple a quick toss with lemon juice first to keep it from turning brown.

Whisk the magic:

In a smaller bowl, combine the Greek yogurt, mayonnaise, Dijon mustard, apple cider vinegar, honey, salt, and pepper. Whisk until the mixture is completely smooth and everything is incorporated.

Bring it together:

Pour that creamy dressing over your vegetables and apple. Use salad servers or your hands to toss everything thoroughly until every piece is lightly coated.

Make it yours:

Taste the coleslaw and adjust the seasoning if needed. Fold in fresh parsley now if you are using it for that extra pop of green.

Let it rest:

Pop the bowl in the fridge for at least 15 minutes before serving. This little wait time lets the flavors meld together beautifully.

Save

This recipe has become my go-to contribution for potlucks because it is so forgiving and travels well. Something about the combination just makes people feel comforted and refreshed at the same time.

Making It Your Own

Sometimes I will throw in toasted walnuts or sunflower seeds right before serving. That extra crunch takes this from great to absolutely incredible, and the nuttiness plays so nicely with the apple.

What To Serve With

This coleslaw is the perfect partner for anything grilled. Burgers, barbecue chicken, or even a simple sandwich become something special with that cool, creamy contrast on the side.

Storage And Make-Ahead

This salad keeps surprisingly well in the fridge for up to three days, though the crunch does soften slightly. Just give it a quick toss before serving to redistribute the dressing.

• Wait to add the parsley until right before serving to keep it bright and fresh
• If the coleslaw seems dry after sitting, just whisk up a tiny bit more dressing to refresh it
• Store it in an airtight container to maintain that perfect crisp texture

Save

There is something deeply satisfying about a recipe that transforms simple ingredients into something this fresh and vibrant. Hope this becomes a staple in your kitchen like it has in mine.

Recipe FAQs

→ How can I prevent the apple from browning?

Toss the grated apple with a little lemon juice before adding it to the salad to maintain its fresh color.

→ Can I make this salad vegan?

Yes, substitute Greek yogurt and mayonnaise with plant-based alternatives suitable for vegan diets.

→ What is the best way to achieve a creamy dressing?

Whisk together Greek yogurt, mayonnaise, Dijon mustard, apple cider vinegar, honey, salt, and pepper until smooth before mixing with the salad.

→ Are there suggested additions for extra texture?

Adding toasted walnuts or sunflower seeds provides extra crunch and enhances the salad’s texture.

→ How long should the salad rest before serving?

Refrigerate for at least 15 minutes to allow flavors to meld and serve chilled for the best taste.