This Creamy Coleslaw with Apples combines crisp cabbage, carrots, onion, and sweet apples with a smooth mayonnaise dressing balanced by honey and apple cider vinegar. Celery seed adds the familiar coleslaw flavor that brings everything together. Cool, creamy, sweet, and tangy, this homemade apple coleslaw is an easy companion for barbecue, burgers, sandwiches, and South Louisiana favorites like fried catfish, shrimp, and oysters.
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What Makes the Best Creamy Coleslaw with Apples
This recipe is adapted from my sister Sarah's coleslaw, a family favorite that fits right in alongside fried seafood, barbecue, and the covered-dish meals we enjoy in South Louisiana. These simple choices give it the right balance of flavor and texture:
- Fresh, crisp ingredients: Green cabbage provides the foundation, while carrots, onion, and apples add color, flavor, and crunch.
- The texture you prefer: Finely grated ingredients produce a softer, more blended coleslaw. Coarsely shredded or thinly sliced ingredients remain more distinct and crunchy.
- A balanced creamy dressing: Mayonnaise makes the dressing creamy, honey adds sweetness, and apple cider vinegar supplies the tang that keeps it from tasting heavy.
- Celery seed: This small but important seasoning gives the coleslaw its familiar, distinctive flavor.
- Dressing added gradually: Start with about three-quarters of the dressing. The cabbage will release moisture as it rests, so add the remainder only if needed.
- Time to chill: A short rest in the refrigerator allows the flavors to come together while keeping the coleslaw cool and crisp.
Here's What You Need
Here are some of the key ingredients for this recipe. A complete list of ingredients with quantities can be found in the printable recipe card:
Ingredient Notes
- Green cabbage: Fresh green cabbage has a mild flavor and sturdy texture that holds up well in the creamy dressing. Red cabbage may replace part of it for additional color and a slightly earthier flavor. A packaged coleslaw mix can also be substituted; use the same approximate quantity as the prepared cabbage and carrots.
- Carrots: Carrots add color, mild sweetness, and crunch. Grate them finely for a more blended coleslaw or shred them more coarsely for a firmer texture.
- Golden Delicious apples: This recipe was developed with Golden Delicious apples for their sweet flavor and crisp, juicy texture. Fuji or Gala apples are good sweet substitutes. Use Granny Smith for a noticeably tarter coleslaw. Choose firm, fresh apples that will remain crisp in the dressing.
- White onion: White onion contributes a clean, sharp bite that balances the sweet dressing. Sweet onion will provide a milder flavor, while red onion adds stronger flavor and color.
- Mayonnaise: Use a mayonnaise whose flavor you enjoy because it forms the base of the dressing. Regular mayonnaise provides the creamiest texture; a reduced-fat version may produce a thinner dressing.
- Honey: Honey sweetens the dressing and complements the apples. It also blends smoothly into the mayonnaise without leaving a grainy texture.
- Apple cider vinegar: The vinegar provides acidity to balance the mayonnaise and honey. White wine vinegar may be substituted for a slightly milder flavor.
- Celery seed: Celery seed adds a warm, slightly earthy flavor traditionally associated with coleslaw. It has a distinctive taste, so I do not recommend omitting it.
- Kosher salt and black pepper: These sharpen and balance the other flavors. Taste again before serving because chilling can soften the perception of seasoning.
Cookware
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You'll need a large mixing bowl, a smaller bowl for the dressing (I use a 4-cup glass measuring cup), a whisk, a chef's knife, and a cutting board to put this recipe together. Depending on how coarse I want the cabbage, carrots, and apples, I choose a box grater, a mandoline, or a food processor. You'll also need measuring cups and spoons.
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Here's What You Do
First…you have a beer. While you enjoy it, read the recipe all the way through so you understand the ingredients, cookware, timing, and order of the steps. Then complete your mise en place by preparing and measuring everything before you begin. This preparation is the foundation of my no-angst approach. Once you start assembling the coleslaw, you can focus on timing, technique, and enjoying the process without scrambling for something you need.
Mise en Place
What happens in this step? Preparing everything first simplifies assembly. Cut the apples last to limit browning; your chosen cut determines the coleslaw's texture.
Lagniappe Tip: Use a box grater, mandoline, knife, or food processor to prepare the cabbage, carrots, and apples. Always use the hand guard when working with a mandoline. Finely grated ingredients produce a softer, more blended coleslaw; thinly sliced or coarsely shredded ingredients create more crunch and distinct texture. Prepare the apples last to limit browning.
Make the Dressing and Combine the Coleslaw
What happens in this step? Whisking creates a smooth, balanced dressing. Tossing the vegetables, apples, and celery seed first distributes everything evenly.
Dress and Chill the Coleslaw
What happens in this step? Adding the dressing gradually prevents overdressing. Chilling melds the flavors but loosens the coleslaw, so toss and adjust before serving.
Lagniappe Tip: Start with about three-quarters of the dressing. Cabbage releases moisture as it rests, so the coleslaw will become looser after chilling. Add more dressing just before serving only if needed.
Serving Suggestions
Serve Creamy Coleslaw with Apples cold alongside fried catfish, shrimp, or oysters, where its cool, sweet-and-tangy crunch balances the richness of the fried seafood. It is also an easy side for barbecue, pulled pork, burgers, grilled meats, and sandwiches.
For gatherings, keep the coleslaw refrigerated until serving time. Set the serving bowl over ice if it will remain on a buffet or outdoor table for an extended period.
Lagniappe Tip: For the crispest make-ahead coleslaw, refrigerate the prepared vegetables and dressing separately. Prepare the apples and combine everything closer to serving time.
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Leftover Tips
Store leftover coleslaw in an airtight container in the refrigerator and use it within 3 to 4 days. The cabbage and apples will continue releasing moisture, so the coleslaw will soften and the dressing may become thinner as it sits. Toss it before serving and discard any excess liquid if necessary.
Creamy coleslaw does not freeze well because freezing damages the texture of the vegetables and can cause the mayonnaise dressing to separate.
Keep the coleslaw at 40°F or below. Refrigerate it within 2 hours of serving-or within 1 hour when the temperature is above 90°F.
Hints and Tips (FAQ)
Yes. Packaged coleslaw mix is a convenient substitute for the shredded cabbage and carrots. Choose a fresh mix with crisp vegetables, discard any excess moisture in the bag, and use approximately the same prepared quantity called for in the recipe. You will still need to add the apples and onion.
Yes. Prepare the dressing, cabbage, carrots, and onion separately; cover and refrigerate them. Prepare the apples closer to the time you plan to combine the coleslaw to minimize browning. Toss everything with about three-quarters of the dressing, then serve immediately or refrigerate for about 30 minutes to chill and allow the flavors to meld.
Prepare the apples last and add them to the coleslaw promptly. Once evenly coated with the dressing, exposure to air is reduced and noticeable browning is less likely.
Yes. Add a thinly sliced jalapeño with the vegetables, or season the dressing with a small amount of cayenne pepper or Creole seasoning. Add a little at a time and taste before adding more. If your Creole seasoning contains salt, reduce the added kosher salt until you taste the finished coleslaw.
Dry the cabbage thoroughly after washing it and begin with only about three-quarters of the dressing. Cabbage naturally releases moisture as it rests, which thins the dressing. Toss the coleslaw again before serving and add more dressing only if needed.
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Publisher's Note: This recipe was originally published in January 2018 under the title Sweet and Savory Creamy Coleslaw. It has been updated with a clearer title, revised instructions, new step-by-step photos, ingredient notes, and additional tips for consistently delicious results. The recipe itself did not change.
Recipe
Creamy Coleslaw with Apples
Here's What You Need
For the Dressing
- 1 cup mayonnaise
- ¼ cup apple cider vinegar
- ½ cup honey
- Kosher salt and cracked black pepper to taste
For the Slaw
- 1 medium head green cabbage shredded (about 12 cups)
- 2 carrots shredded (about 1 cup)
- 1 small white onion thinly sliced into rings, then quartered
- 2 Golden delicious apple peeled, cored and shredded (about 2 cups)
- 1 teaspoon celery seed
Here's What You Do
- Remove the hard core from the cabbage, then grate, shred, or thinly slice the cabbage.
- Peel and grate or shred the carrots. Peel, core, and grate, shred, or thinly slice the apples. Thinly slice the onion, then cut the slices into approximately 1-inch pieces.
- Whisk the mayonnaise, apple cider vinegar, honey, kosher salt, and black pepper in a small bowl until smooth. Use immediately or set aside in the refrigerator while preparing the remaining ingredients to allow flavors to meld.
- Combine the cabbage, carrots, apples, and onion in a large bowl. Add the celery seed and toss until evenly distributed.
- Add about three-quarters of the dressing and toss until everything is evenly coated. Add more dressing only if needed.
- Serve immediately, or cover and refrigerate for about 30 minutes to chill the coleslaw and allow the flavors to meld. Toss again before serving.
Recipe Notes
Nutrition Estimate
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Louisiana is a wonderful place where the rich cultural heritage enriches and entertains. I'm Dave Howson, aka Sweet Daddy D. I'm glad you found my website and I look forward to exploring the cultural mosaic of Louisiana with you…
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Emma Reeves says
Thanks for sharing this, it was a genuinely useful read. Appreciate it!
Sweet Daddy D says
Thanks, Emma.