Sides/ Summer Lovin'

Crisp & Creamy Apple Slaw

March 19, 2021 by Chris Collins

This apple slaw has a crisp and creamy texture. It’s quick, easy and absolutely delicious!

This is a really simple way to spruce up your average coleslaw! Yes, a coleslaw you’ll actually be grabbing seconds and thirds of 😛 This is 100% better than any store bought you’ll ever get. Promise.

apple slaw in big white bowl with two silver forks resting on it

Apple Slaw Dressing

One of the greatest things about this slaw is it’s so deliciously creamy. Here’s what you’ll need for the creamy dressing:

  • Mayo –Has to be whole egg full fat mayo for the best flavour. Do not use use low fat or light mayo!
  • Sour Cream – This is what gives the dressing that ‘creamy’ edge.
  • Apple Cider Vinegar – Cuts through the richness of the dressing and adds to the apple flavour.
  • Dijon Mustard – Offers a very gentle background heat.
  • Sugar – Balances out the flavours.
  • Salt and Pepper

That’s it! You can absolutely make the dressing ahead of time too if you wanted. Just tightly cover in the fridge until needed (this will also help develop the flavours a little more!).

3 step by step photos showing how to make apple slaw dressing

Crunchy Apple Slaw

Be honest – is there anything worse than soupy, watery coleslaw? God it’s so bad isn’t (yes I’m officially a food snob).

The make ahead coleslaw dilemma

Making coleslaw ahead of time is obviously great to get ahead of the game, and as it rests it marries all the flavours together. It also helps softens the veg ever-so-slightly. But, have you ever made the perfect coleslaw, popped it in the fridge to rest, then got it out to serve and it’s swimming in a pool? Yep, we’ve all been there.

How do you stop coleslaw from going soggy?

To keep that crispy, crunchy texture AND prevent it from going soupy whilst it rests, I recommend two things:

  • Salt – Salt is what draws the moisture out of the veg, which in turn is what causes the slaw to go soggy as it rests. As such, I recommend holding back a little then adjusting just before serving if you need to.
  • Squeeze – Apple and carrot are both packed with moisture. As such, I recommend squeezing this out before you make the slaw.

Process shots: rest thin cloth over bowl (photo 1), add grated carrot/apple (photo 2), tie into ball and squeeze out moisture (photo 3), shred cabbage and add to bowl (photo 4), add carrot/apple and spring onion (photo 5), stir in dressing (photo 6).

6 step by step photos showing how to make apple slaw

Apple Slaw FAQ

What kind of Apple to use?

I recommend green apples, as they’ve got a much more tart, sour and intense flavour, which works better in a savoury context. Granny smiths are what I usually go for!

How long does Apple Slaw last in the fridge?

I usually keep it tightly covered in the fridge for for 3-4days, longer at your discretion.

How do you keep apples from turning brown in coleslaw?

The apple cider vinegar actually helps prevent this. You’ll find the apples are most likely to turn brown after they’ve just been grated and haven’t yet been coated in the dressing. As such, just make sure you grate the apple just before needed, don’t do this ahead of time.

What to serve Apple Slaw with?

This would classically go in a pulled pork sandwich, but works great as a Side Dish to sandwiches/wraps (I particularly like it with Buffalo Chicken Wraps or Buffalo Chicken Crunchwraps). For one of the shots before I served it with Chicken Drumsticks and Fries. Also great with Burgers!

two sandwiches stacked on each other on wooden board

overhead shot of apple slaw, chicken drum sticks and fries on small white plate

How to make Apple Slaw (Full Recipe & Video)

apple slaw in big white bowl with two silver forks resting on it

Crispy & Creamy Apple Slaw

This apple slaw has a crisp and creamy texture. It's quick, easy and absolutely delicious!
Print Pin Rate
Servings (click & slide): 8
Course: Side Dish
Cuisine: Western
Prep Time: 15 minutes
Total Time: 15 minutes
Calories per serving: 235kcal
Cost per serving: £1 / $1

Equipment:

  • Large Mixing Bowl & Salad Tossers
  • Small Mixing Bowl & Spatula
  • Box Grater
  • Thin Cloth
  • Sharp Knife & Chopping Board

Ingredients (check list):

Apple Slaw

  • 1 small White Cabbage (approx 1.6lb/750g BEFORE cored/peeled)
  • 2 large Carrots, grated on a box grater (1 large carrot is 3.5oz/100g)
  • 2 large Spring Onions, diced
  • 2 Green Apples, peeled, cored & grated on a box grater
  • 1 Green or Red Apple, finely sliced to serve (see notes)

Dressing

  • 2/3 cup / 150g Full Fat Mayonnaise
  • 2/3 cup / 150g Sour Cream
  • 1.5 tbsp Apple Cider Vinegar
  • 1 tbsp Dijon Mustard
  • 2 tsp Sugar
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper

Instructions:

  • Dressing: In a small mixing bowl combine mayo, sour cream, apple cider vinegar, mustard, sugar, salt and pepper. Place to one side.
  • Prep Cabbage: Peel outer layer of cabbage if damaged, then slice into quarters. Use your knife to slice out the firm cores from those quarters, then finely slice the cabbage into long shards. Place in a large mixing bowl.
  • Prep Carrot/Apple: Shred two carrots and two peeled/cored apples on a box grater. Place everything onto a thin cloth or tea towel, then twist into a ball and squeeze out the moisture. Place in with the cabbage alongside the diced spring onion.
  • Apple Slaw: Pour over dressing and use salad toss to combine everything. Cover in the fridge for at least an hour before serving (helps develop the flavours).
  • Serve: Add thin slices of apple to serve (optional) and adjust salt to taste if needed. Enjoy!

Quick 1 min demo!

Notes:

a) Make Ahead - The longer it rests, the better the flavour. By nature it will become more wet as the salt drawers out the moisture from the apple/veg, but by squeezing out the moisture from the carrot/apple you prevent it going too soggy. Just give it a quick toss before serving. I find this keeps well for 3-4days tightly stored in the fridge, longer at your discretion.
b) Salt - Salt is what draws the moisture out of the apple/veg, so I use this sparingly in the first instance so it doesn't end up soupy. You can adjust to taste just before serving.
c) Serving - I like to serve with extra apple slices at the end. The apple flavour is fairly mellow, so by adding some more at the end you add an extra punch of apple flavour. This is optional, especially if you find the apple flavour perfect already.
d) Calories - whole recipe divided by 8:

Nutrition:

Nutrition Facts
Crispy & Creamy Apple Slaw
Amount Per Serving
Calories 235 Calories from Fat 161
% Daily Value*
Fat 17.94g28%
Saturated Fat 4.42g22%
Trans Fat 0.035g
Polyunsaturated Fat 8.528g
Monounsaturated Fat 4.14g
Cholesterol 18mg6%
Sodium 326mg14%
Potassium 356mg10%
Carbohydrates 18.68g6%
Fiber 3.9g16%
Sugar 12.54g14%
Protein 2.12g4%
Vitamin A 4022IU80%
Vitamin C 46mg56%
Calcium 71mg7%
Iron 0.91mg5%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.
Tried this recipe?Show me how you got on by tagging @dontgobaconmyheart_ on IG and #dontgobaconmyheart!

If you loved this Apple Slaw Recipe then be sure to Pin it for later! Already made it or got a question? Give me a shout in the comments and pick up your free ecookbook along the way!

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