This apple slaw recipe is quick and simple to make. It works beautifully as a side salad, a topping for tacos or sandwiches, and pairs especially well with pork.
The idea for this creamy apple coleslaw came from looking for the perfect topping for pork tacos. Pork and apples are a classic combination, and a crisp slaw adds freshness and crunch. This version is creamy, slightly sweet, and tangy—delicious on pulled pork or pulled chicken, or served on its own.
How to make apple slaw
To save time, use a bagged coleslaw mix that contains shredded green and purple cabbage and carrots. Finely chop one Granny Smith apple and one red apple (or julienne them) and slice the green parts of a small bunch of scallions. Whisk together a dressing of mayo, sour cream (or Greek yogurt), a little sugar, vinegar, fresh lime juice, and salt and pepper. Toss the dressing with the coleslaw mix, apples, and scallions until everything is evenly coated.
This slaw holds up well in the refrigerator, so you can make it a few hours ahead. It also keeps for several days chilled, making it convenient for gatherings and meal prep.
If you enjoy coleslaw, I hope you give this apple slaw a try—it’s easy, refreshing, and versatile. Leave a comment if you have questions or want substitutions.
Apple Slaw Recipe
Ingredients
- 1/2 cup mayo
- 1/2 cup sour cream (or Greek yogurt)
- 1 teaspoon granulated sugar
- 1 teaspoon vinegar (white or cider)
- 1 tablespoon fresh lime juice
- 1 pound coleslaw mix
- 1 small bunch scallions chopped (green parts only)
- 1 Granny Smith apple chopped fine or julienned
- 1 red apple chopped fine or julienned
- Salt & pepper to taste
Instructions
- Whisk together the mayo, sour cream (or Greek yogurt), sugar, vinegar, lime juice, and a pinch of salt and pepper in a small bowl until smooth. Taste and adjust the sugar or vinegar to your preference.
- Prepare the apples and scallions: chop or julienne the apples and slice the green parts of the scallions.
- Combine the coleslaw mix, apples, and scallions in a large bowl. Pour the dressing over the salad and toss until evenly coated. Season with additional salt and pepper if needed.
- Serve immediately, or chill the slaw for a few hours to let the flavors meld.
Notes
- This recipe serves about 4–8 people, depending on portion size.
- Nutritional information is an estimate and should be used as a guideline only.
Nutrition
Nutrition information is automatically calculated and should be considered approximate.
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