This easy apple coleslaw is a light and fresh take on a creamy coleslaw made without mayo. Crisp, sweet-tart apples meet shredded cabbage and carrots, all tossed in a creamy, tangy poppy seed dressing. It's the perfect side dish for BBQs, potlucks, or any meal that needs a refreshing, extra crunchy bite.
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This homemade apple slaw recipe is a delicious end-of-summer and into fall side that's incredibly easy to throw together.
No cooking, no fuss-just slice then toss everything into a bowl, and you've got a fresh, flavorful coleslaw ready to go. Try it with BBQ pulled beef or grilled pork chops.
While I prefer to shred my veggies by hand, you can save time by using a bagged coleslaw mix and simply add the apple and dressing. If you have never had coleslaw with apples, it is absolutely worth a try!
📖Why My Recipe Works
- No Mayonnaise - This slaw skips the mayo and gets its creamy texture from my Greek yogurt-based poppy seed dressing. It's lighter, fresher, and just as satisfying.
- Skip the Celery Seed- I love using celery seed in my old fashioned slaw and potato salad recipes, I wanted to take this creamy apple slaw in in different direction.
- Tart, Crunchy, and Sweet - Apples add a sweet and tangy flavor to your classic coleslaw, plus an extra crunch in every bite.
- Easy to Customize - This recipe is super versatile and great for using what you have on hand. Try tossing in raisins, dried cranberries, or sliced almonds for extra texture and flavor.
🧾Ingredient Notes
- Cabbage - If you don't have green cabbage, you can swap it with napa or red cabbage. Napa has a milder flavor, while red cabbage is more peppery.
- Apples - I prefer a tart red apple like Honeycrisp, Braeburn, or Fuji apples. You can also use a green apple like Granny Smith.
- Carrot - Any color works.
- Plain Greek Yogurt - Use full-fat yogurt for a nice, creamy texture. If you don't have Greek yogurt, you can substitute it with regular plain yogurt, sour cream, or buttermilk.
- Apple Cider Vinegar - Substitute with white wine vinegar, red wine vinegar, or champagne vinegar.
- Honey - Maple syrup and brown sugar are both great swaps.
⏲️How to Make Apple Coleslaw
- Whisk the dressing ingredients until smooth before adding the olive oil. Slowly drizzle in the oil while whisking constantly to create a creamy, fully emulsified dressing.
- Combine the veggies and apples in a large bowl. Pour half of the dressing, toss gently, then add more dressing until everything is evenly coated.
👩🏻🍳 Expert Tips
- To keep apple slices from browning, toss immediately in the dressing. The vinegar will prevent the browning.
- Chill the slaw in the fridge for 20-30 minutes before serving to let the flavors meld and the dressing soften the cabbage slightly.
- Add minced parsley for a bright pop of green.
Did you enjoy making this recipe? Show it some love with ⭐⭐⭐⭐⭐ and leave a comment! Hungry for more FLAVORFUL recipes?
📖 Recipe Card
Apple Coleslaw
Ingredients
- 2 cups green cabbage shredded (about ½ head of a small cabbage)
- 2 tart red apples cored and julienned
- 1 carrot shredded
Creamy Poppy Seed Dressing for Slaw
- ½ cup plain Greek yogurt
- ¼ cup apple cider vinegar
- 2 Tablespoons honey
- 2 Tablespoons orange juice
- 2 Tablespoons poppy seeds
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ½ cup extra-virgin olive oil
Instructions
- Toss the veggies and apples in a large bowl. Pour the dressing over the veggies and mix until evenly coated. Season with salt and pepper to taste before serving.2 cups green cabbage, 2 tart red apples, 1 carrot
Slaw Dressing
- In a medium bowl, whisk together the Greek yogurt, apple cider vinegar, honey, poppy seeds, salt, and black pepper until well combined. While whisking continuously, slowly drizzle in the extra-virgin olive oil until the dressing is well combined and creamy. Taste and adjust seasoning as needed.½ cup plain Greek yogurt, ¼ cup apple cider vinegar, 2 Tablespoons honey, 2 Tablespoons poppy seeds, ½ teaspoon kosher salt, ½ teaspoon black pepper, ½ cup extra-virgin olive oil, 2 Tablespoons orange juice
Notes
🌡️Storing Leftovers
- The coleslaw keeps for up to 3 days when stored in an airtight container and refrigerated, while the dressing holds up well in the fridge for up to 4-5 days. Just give it a quick stir before using.
Equipment
Nutrition
Common Recipe Questions
Yes! You can use non-dairy yogurt or swap the dressing for my honey poppy seed dressing that is made without any dairy or mayo.
Jayne says
Made this for a potluck. It was a huge hit. Very fall but very fresh.