Coleslaw with Apple Twist (Printable)

Refreshing cabbage salad featuring grated apple and a light creamy dressing with sweet and tangy notes.

# What You’ll Need:

→ Vegetables & Fruit

01 - 14 oz white cabbage, finely shredded
02 - 1 large carrot, peeled and grated
03 - 1 large apple, cored and grated (sweet-tart variety)
04 - 2 spring onions, finely sliced

→ Dressing

05 - 3.5 oz Greek yogurt (or light sour cream)
06 - 2 tablespoons mayonnaise (light or regular)
07 - 2 teaspoons Dijon mustard
08 - 1 tablespoon apple cider vinegar
09 - 1 teaspoon honey
10 - Salt and freshly ground black pepper, to taste

→ Optional Additions

11 - 2 tablespoons chopped fresh parsley
12 - 1 tablespoon lemon juice (to prevent apple browning)

# Steps:

01 - Place shredded cabbage, grated carrot, grated apple, and sliced spring onions in a large mixing bowl. If using, toss the apple with lemon juice before adding to prevent browning.
02 - In a separate small bowl, whisk together Greek yogurt, mayonnaise, Dijon mustard, apple cider vinegar, honey, salt, and black pepper until smooth.
03 - Pour the dressing over the vegetable mixture and toss thoroughly to evenly coat all ingredients.
04 - Taste the salad and adjust seasoning as needed. Fold in chopped fresh parsley if desired.
05 - Refrigerate the salad for at least 15 minutes to allow flavors to meld. Serve chilled.

# Expert Advice:

01 -
  • It comes together in twenty minutes flat, no cooking required, which means you can make it while everything else is still on the stove.
  • The apple adds a natural sweetness that means you barely need any honey, keeping the whole thing light and balanced.
  • It stays crisp for days in the fridge, making it perfect for meal prep or bringing to gatherings.
02 -
  • If you don't let it chill, it tastes flat and disconnected; those fifteen minutes matter more than you'd think.
  • The apple will continue releasing juice as it sits, so if you're making this more than a few hours ahead, keep the dressing separate and toss it in right before serving.
03 -
  • Shred your cabbage as finely as you can tolerate—thick chunks won't absorb the dressing properly and you'll end up disappointed.
  • Taste everything twice: once when you're building the dressing, and again after it's been tossed, because the flavors change and mellow as the salad sits.
Go Back