Looking for the ultimate side dish that’s refreshing, creamy, and bursting with texture? This Apple Slaw is the answer! Made with crisp apples, crunchy cabbage, and a tangy-sweet dressing, it’s the perfect contrast to rich mains like pulled pork or roast meats. Whether you’re hosting a BBQ, meal prepping, or simply craving something light yet satisfying, this apple slaw delivers the perfect balance of flavors and textures. It’s quick to make, naturally gluten-free, and easy to customize.
There’s something irresistible about the combo of apples and cabbage—sweet meets crunch in the most delightful way. Apple slaw has roots in traditional coleslaw, but the addition of apples and raisins brings a fresh, fruity twist to this classic side. I love serving this alongside smoky pulled pork in a soft roll—every bite is creamy, tangy, and just a little bit sweet, cutting through the richness beautifully. The dressing is a smooth blend of mayo, Dijon mustard, apple cider vinegar, and celery seeds—ingredients that not only amp up the flavor but also bring probiotic and antioxidant benefits. For the best results, use crisp, tart apples like Pink Lady or Granny Smith to add brightness and structure to your slaw. It keeps well in the fridge and even tastes better the next day—perfect for make-ahead prep!
Key Ingredients & Their Roles
• Apples → Provide natural sweetness, crisp texture, and a juicy bite that elevates the freshness of the slaw.
• Cabbage → The crunchy base that soaks up the creamy dressing; green cabbage works best, but red cabbage adds vibrant color.
• Carrot → Adds a pop of color, natural sweetness, and crunch. Shredded thinly to blend seamlessly with the rest.
• Sultanas (Raisins) → Bring subtle chewiness and bursts of natural sugar that balance the tangy dressing.
• Mayonnaise → The creamy backbone of the dressing, binding all the ingredients with rich texture.
• Apple Cider Vinegar → Offers acidity and brightness, cutting through the creaminess for balance.
• Dijon Mustard → Adds mild heat and complexity to the dressing.
• Celery Seeds → Infuse the slaw with a subtle herbal flavor that’s classically nostalgic and aromatic.
Apple Slaw Recipe Details
Prep Time: 15 minutes | Cook Time: 0 minutes | Total Time: 15 minutes | Cuisine Type: Western / Fusion | Calories: Approx. 230 kcal per serving | Serving Size: Serves 4
π Ingredients:
Veggies & Fruit:
-
2 medium apples, cored and finely chopped
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2 cups (160g) chopped cabbage
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1 medium carrot, peeled and shredded
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2 tablespoons sultanas (raisins)
Dressing:
-
½ cup (120g) mayonnaise
-
2 tablespoons apple cider vinegar
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1 tablespoon sugar
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1 tablespoon Dijon mustard
-
½ teaspoon salt
-
½ teaspoon black pepper
-
¼ teaspoon celery seeds
π¨π³ Instructions:
-
Prepare the vegetables and fruit:
• Chop the apples into small bite-sized (leave the skin on for extra texture).
• Finely chop the cabbage and shred the carrot using a grater or julienne peeler.
• Place all chopped ingredients and raisins into a large mixing bowl. -
Make the dressing:
• In a separate bowl, whisk together mayonnaise, apple cider vinegar, sugar, Dijon mustard, salt, black pepper, and celery seeds until smooth. -
Mix it up:
• Pour the dressing over the chopped ingredients.
• Toss everything together until well coated. -
Chill or Serve:
• Let the slaw rest for 10–15 minutes for the flavors to meld, or refrigerate for up to 24 hours before serving.
• Best served cold as a side with pulled pork and bread rolls, but also great with grilled meats or as a sandwich topping.
Tips & Ingredient Substitutions
✔ Vegan swap: Use vegan mayo for a completely plant-based version.
✔ Lighter version: Substitute half the mayo with Greek yogurt.
✔ Apple choices: Use Granny Smith for tartness or Pink Lady for sweetness.
✔ Add-ins: Try chopped walnuts, sunflower seeds, or parsley for extra crunch and flavor.
✔ Make-ahead: Pre-chop the veggies and mix the dressing separately—combine just before serving to keep it fresh and crisp.
Frequently Asked Questions (FAQ Section)
Q: Can I make this apple slaw ahead of time?
A: Yes! It actually tastes better after sitting for a few hours in the fridge. Just give it a toss before serving.
Q: What apples are best for apple slaw?
A: Crisp apples like Granny Smith, Fuji, or Pink Lady are perfect—they hold their shape and add refreshing sweetness.
Q: Can I skip the raisins?
A: Absolutely. You can leave them out or swap for dried cranberries for a tangy twist.
Q: How do I store leftovers?
A: Store in an airtight container in the fridge for up to 2 days. The slaw may release some liquid—just give it a stir before serving.
Q: What can I serve this with?
A: It’s ideal with pulled pork sandwiches, grilled chicken, or even fish tacos for a fruity crunch.
Wrap-Up
This apple slaw is a simple yet satisfying side that brings sweetness, crunch, and creaminess to your plate—perfectly balancing rich, savoury mains like pulled pork. It’s a dish I return to again and again, especially for BBQs or quick weeknight dinners. Give it a go, and don’t forget to let me know how it turned out in the comments! π½️
π What’s your go-to slaw ingredient that adds a twist?
π Share your favorite combo or tag me if you make it!
π You may also like my Pulled Pork recipe!
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