Apple Cabbage Slaw

Forget the heavy mayo—this bright, tangy Apple Cabbage Slaw is ready to steal the show at your next barbecue.

I’m excited to share a cabbage recipe with you that isn’t soup and doesn’t involve corned beef! Coleslaw has always been one of my favorite dishes to serve at barbecues, and this apple cabbage slaw is such a refreshing change of pace. You still get that satisfying crunch from the cabbage and apples, but it’s balanced with the chewy bite of cranberries and raisins. The flavor is the perfect mix of tangy—from lemon juice and vinegar—and sweet from a touch of honey. It’s like a little party for your taste buds, and trust me, you won’t want it to end.

This recipe also couldn’t be easier to pull together. To save time, grab a bag of pre-shredded coleslaw mix (carrots included), then all that’s left is slicing the apples and whisking up the dressing. After just 15 minutes in the fridge to let the flavors mingle, you’ve got a bright, crunchy side dish ready to go.

Growing up, the only coleslaw I knew was the creamy, mayonnaise-based kind. My favorite version came from a certain fried chicken spot—the cabbage and carrots were chopped super fine, and it had that signature sweetness I couldn’t resist. It wasn’t until my thirties that I tried something totally different: “health salad,” a vinegar-based slaw with julienned peppers, cabbage, and carrots. At first, the sharp tang and total lack of sweetness threw me off, but eventually I learned to appreciate it.

Now, my slaw preferences are pretty flexible. The only thing I still can’t get behind is green bell peppers—they’re just too bitter for me. Otherwise, bring it on: finely chopped, chunky, creamy, tangy, sweet, or vinegary. I’ll happily pile it on my plate every time.

Customize your slaw

This apple cabbage slaw is probably one of my new favorite recipes. I never imagined that apples and cabbage would go so well together, and while the recipe is perfect as is, I always like to customize my recipes with other ingredients. For example, swapping the honey for coconut sugar, maple syrup, light brown sugar, or any other sweetener you prefer will also work and will slightly alter the taste. The same applies to using different types of vinegar. I have bottles of peach balsamic and champagne balsamic on hand, and they both work so well with this recipe. Lime juice is also a refreshing alternative to lemon juice, especially when paired with honey.

I’m a fan of adding halved green or red grapes to this slaw, either with or in place of the raisins and cranberries. You can also substitute pears for the apples and add shredded jicama and julienned red, yellow, or orange bell peppers for more flavor and color. Chopped celery is another way to add more crunch to the dish. And if you like celery seed, feel free to sprinkle some in to taste. Finely chopped scallions add a slight kick. You can also use all red cabbage or a combination of red and green cabbage in this recipe. I like variety, so I make it a bit different each time, depending on what I have on hand.

How do I store leftovers?

Store leftover apple cabbage slaw in an airtight container in the refrigerator for up to 4 days. Stir it before serving to combine any dressing that may have sunk to the bottom of the container with the cabbage. Slaw does not freeze well.

Serving suggestions

Whether hosting a barbecue, heading to a picnic, or looking for an easy and tasty side dish for burger night, apple cabbage slaw is the ideal choice. It pairs equally well alongside Slow-Cooker Ribs as it does with Cheeseburger Sliders, Fish And Chips, and a Ciabatta Sandwich. Once you’ve tried this recipe, you may also enjoy our Fennel-Apple Salad. It is bursting with refreshing flavors.