0 from 33 votes
Apple Coleslaw
Infuse fall flavors into your summery coleslaw with this easy Apple Coleslaw recipe that's coated in a zippy honey mustard dressing. This make-ahead salad recipe takes just 5 minutes to prepare!
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
Servings: 10 servings (1 cup each)
Calories: 230 kcal
Course:
Side Dish , Salad
Cuisine:
American
Ingredients
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup apple cider vinegar (see note 1)
- 2 tablespoons granulated sugar
- 2 tablespoons honey
- 1/2 teaspoon dried mustard
- 1/2 teaspoon poppy seeds
- Salt and freshly ground black pepper
- 16 ounces coleslaw mix (see note 2)
- 2 apples peeled, cored, and julienned (see note 3)
- 4 scallions thinly sliced
- 1/2 cup dried cranberries
- 1/2 cup sliced almonds
Instructions
- To make the dressing, in a small bowl whisk together mayonnaise, sour cream, apple cider vinegar, sugar, honey, mustard, poppy seeds, and salt and pepper (I like 1/2 teaspoon salt and 1/4 teaspoon pepper). Cover and chill until serving time or up to 3 days in advance.
- In a large bowl, add coleslaw mix, apples, scallions, cranberries, and almonds. Drizzle with dressing to taste and toss to combine.
Cup of Yum
Notes
- Apple cider vinegar: In addition to lending a lovely tangy flavor to the dressing, this helps prevent the apples from browning as you store this make-ahead coleslaw recipe.
- Coleslaw mix: A 16-ounce bag of store-bought coleslaw mix is the key to the super-speedy prep time (just 5 minutes!). Or, substitute a pound of cabbage and shred the cabbage yourself (I recommend steering clear of the food processor which will pulverize or "rice" the leaves rather than shredding them). Many coleslaw mixes also include shredded carrots which you can purchase in the produce department or julienne carrots by hand.
- Apples: Any crispy variety will do. For a more sweet flavor, try Gala, Fuji, or Jonagold. Or if sweet-tart results, opt for Granny Smith, McIntosh, Cortland, or Braeburn. If you don't already love cutting apples, get inspired to tackle this task with my post on how to cut apples.
- Yield: This recipe makes 10 (1-cup) side dish-sized servings.
- Storage: Store covered in the refrigerator for up to 4 days.
- Make ahead: This is one salad recipe that actually tastes better made at least a few hours early; this allows the dressing to work its magic and the flavors to blend beautifully. Plus coleslaw is even more refreshing served chilled. Toss together this Apple Coleslaw up to 3 days early, then transfer to an airtight container and refrigerate until mealtime.
Nutrition Information
Serving
1 cup
Calories
230kcal
(12%)
Carbohydrates
22g
(7%)
Protein
4g
(8%)
Fat
16g
(25%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
7g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
8mg
(3%)
Sodium
86mg
(4%)
Potassium
233mg
(7%)
Fiber
4g
(16%)
Sugar
16g
(32%)
Vitamin A
155IU
(3%)
Vitamin C
19mg
(21%)
Calcium
66mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10servings (1 cup each)
Amount Per Serving
Calories 230
% Daily Value*
| Serving | 1 cup | |
| Calories | 230kcal | 12% |
| Carbohydrates | 22g | 7% |
| Protein | 4g | 8% |
| Fat | 16g | 25% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 8mg | 3% |
| Sodium | 86mg | 4% |
| Potassium | 233mg | 5% |
| Fiber | 4g | 16% |
| Sugar | 16g | 32% |
| Vitamin A | 155IU | 3% |
| Vitamin C | 19mg | 21% |
| Calcium | 66mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.