Cabbage and Apple Slaw

This cabbage and apple slaw comes together in about 5 minutes, so it's the first thing I think of when I need a last-minute side for a cookout. It's just coleslaw mix, diced apple, and a quick dressing, no cooking involved.

Do you love apples in savory dishes as much as we do? You should try our Chicken Salad with Pecans and Apples or my Baked Brie with Bacon and Apples next!

I'm not usually a fan of coleslaw, but the diced apple changes things completely. It adds enough crunch and a little tang that I actually go back for seconds, which isn't something I normally say about slaw.

I love this version for fall, especially with the touch of nutmeg in the dressing. When it's warm out, I switch over to our Easiest Summer Slaw instead.

Ingredients Needed

• Coleslaw mix - I use a bagged coleslaw mix so there's no shredding involved. It's part of what makes this recipe so quick.
• Apple - Dice it small so it distributes evenly. A crisp apple like Honeycrisp or Gala works well, but use what you have on hand.
• Apple cider vinegar - This does double duty. It keeps the diced apple from browning and adds a little tang to the dressing.
• Honey - Just enough to balance the tang of the vinegar.
• Nutmeg - This one might sound unusual in a slaw, but it's completely optional and adds a tiny hint of warmth that pairs really well with the apple. I always include it.

See recipe card for quantities and instructions

How to Make Cabbage and Apple Slaw

1. Toss the apple. Combine the diced apple with the apple cider vinegar in a small bowl. This keeps the apple from browning while you make the dressing.
2. Make the dressing. In a separate bowl, whisk together the mayonnaise, honey, black pepper, and nutmeg until smooth.
3. Combine everything. Add the coleslaw mix and the apple, along with any vinegar left in the bowl, to the dressing. Toss until everything is evenly coated.

Sara's Expert Tips

• Dice the apple small and toss it with the vinegar right away. This one step keeps it from browning and means you don't have to rush.
• Don't skip the nutmeg unless you have to. It's a small amount, and it adds a warmth that makes this slaw feel like a fall dish instead of a summer one.
• If you're making this ahead, wait to add the apple and dressing until closer to serving time so the cabbage stays crisp.

Storage Instructions

Store leftover cabbage and apple slaw in an airtight container in the refrigerator for up to 3 days. The cabbage will release some liquid as it sits, so give it a stir before serving again.

This slaw is best eaten fresh, and I wouldn't freeze it since mayonnaise-based dressings separate once thawed.

Recipe FAQs

Want more apple recipes

• Cucumber Apple Salad
• Apple Cobbler with Bisquick
• Apple Pecan Cheesecake Recipe
• Better Homes and Garden Apple Pie

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