Easy Apple Slaw: A Crisp and Flavorful Twist on a Classic
Crunch into a refreshing twist on traditional coleslaw with this Sweet and Easy Apple Slaw recipe! Sweet, tangy, and full of texture.
I have 10 slaw recipes on my blog. They range from blue cheese radish slaw to kimchi slaw to colada slaw. Yes, it has coconut chips in it. For me coleslaw or slaw is a fun side that you can easily customize. Slaw is not just for barbecue. I make slaw for tacos, barbecue, and grilled chicken. I have even put slaw on a grilled cheese. Yes, I did. Check out my pulled pork grilled cheese recipe.
What is slaw?
When you think of slaw, you probably picture a big bowl of crunchy, colorful veggies tossed in a light, tangy dressing. That’s exactly what slaw is. It’s a fresh, shredded salad that’s as versatile as it is delicious. Traditional coleslaw uses cabbage as a base and typically has carrots and maybe some purple cabbage for color.
However, creative versions swap in other ingredients for exciting new flavors. Apple slaw takes this classic favorite and gives it a sweet, juicy twist that’s perfect for a refreshing side dish. You can turn it into an Asian slaw with some kimchi, soy sauce, and sesame oil with a kick from some gochujang. Or try a spicy version that has some jalapeno and Mexican crema as part of the base.
Making Slaw Easy with a Food Processor?
Making slaw by hand can take a lot of time to shred all those ingredients. The food processor is your best friend for speedy, uniform slicing! Using a food processor not only saves you time but also ensures your slaw has mostly even pieces. I say mostly even pieces because depending on your cabbage there can be some larger pieces. But you can easily remove those before tossing with the dressing. The same with the apples and onions. Swap the slicer with the shredder and pop in the cored apples and onions.
Which apples are best for slaw?
The heart of a great apple slaw is, of course, the apples. Look for firm, crisp varieties that hold up well when shredded. I used Pink Lady apples. They are crisp with a sweet tart flavor. They held up well to shredding and being added to slaw.
Some other great options are Granny Smiths for their tart bite, Honeycrisp that have both sweetness and crunch, and Fuji apples which offer a mellow, juicy flavor. Make sure to pick apples that feel heavy for their size and have smooth, unblemished skin. And don’t be afraid to mix a couple of varieties to add depth. Maybe try combining a Granny Smith with a Golden Delicious.
Adding Onion for a Savory Flavor Boost
Onion might not be the first ingredient you think of for slaw, but it’s a subtle savory flavor that elevates this slaw. A little shredded sweet onion adds a gentle heat and savory note that balances the natural sugars of the apple. A little tip for removing the bite from onion is to soak it in cold water for 5 to 10 minutes before adding it to the slaw. It tames the bite and keeps the flavor mellow.
Apple Juice Concentrate is an Unexpected Twist for Extra Flavor
Here’s where things get fun! Instead of just using honey for sweetness, try adding a couple of tablespoons of apple juice concentrate to your dressing. This secret ingredient brings a punch of pure apple flavor and a touch of natural sweetness that makes your slaw truly elevated and delicious. It’s a simple way to enhance the apple flavor that your guests will love. They will ask for your secret in this elevated apple slaw.
Ingredients to make this Easy Apple Slaw
Pantry Ingredients – onion, honey, cider vinegar, garlic salt, celery seed, garlic powder, onion powder, black pepper, cayenne pepper
Refrigerator ingredients – cabbage, apples, mayonnaise, apple juice concentrate
Instructions to make this slaw recipe
First, wash and core the apples. Peeling is your personal preference. I like to keep them on for color and added fiber. Core the cabbage and remove any damaged leaves from the outside. Cut it into small enough pieces to fit into your food processor. With the slicing blade, put the cabbage in the food processor. Change to a shredder blade and shred the apples and onions. If you’re soaking the onions in water, make sure to shred them separately.
In a large mixing bowl, whisk together the mayonnaise with the cider vinegar, honey, apple juice concentrate and spices. Stir with a whisk until everything is combined and creamy. Toss in the cabbage, apple, and onions. Make sure to drain them if you soaked them in water. Stir everything until the veggies are well coated.
Cover the bowl with plastic wrap and refrigerate until you’re ready to serve. This can be as little as 30 minutes or as long as 24 hours. The longer slaw sits, the more the flavors combine and the more the vegetables soften and release their juices to combine with the dressing.
What does this apple slaw taste like?
The best apple slaw hits all the right notes. It has sweetness from the apples and juice concentrate. There is tanginess from the vinegar. You have creaminess from the mayo and a subtle savory kick from the onion. Taste and adjust your dressing as needed. Like it sweeter? Add a bit more honey. Want more tang? A splash more vinegar can do the trick. Or change up the vinegar and try something more mellow like white vinegar or even some white wine vinegar.
Texture also keeps each bite interesting. Using crisp apples and fresh veggies ensures your slaw stays crunchy. Don’t over-process the ingredients by shredding everything too thinly. You want shreds, not mush.
Let the Slaw Marinate
Giving your apple slaw some time to marinate in the fridge is a game-changer. Just 30 minutes helps the flavors mingle and the texture soften slightly. It makes the slaw more cohesive and tastier. If you can, make it a few hours ahead—or even the night before—for the best flavor.
Serving your Easy Apple Slaw
I usually put mine is a nice shallow bowl. Then I garnish with some apple slices around the edge, so your guests know there are apples in there. Sometimes I sprinkle some green onions on top for a little more color and flavor. For added crunch you could try some chopped apple chips or fried onion pieces. Finally, try a garnish of some chopped parsley for bright color and flavor.
Easy Apple Slaw
Upgrade your coleslaw game with a crunchy and refreshing easy apple slaw. Perfect for tailgating, potlucks, or as a side dish for any meal.
Ingredients
- 4 cups thinly shredded cabbage
- 2 cups grated apples
- 1/2 cup grated onion
- 2/3 cup mayonnaise
- 2 tablespoons honey
- 2 tablespoons cider vinegar
- 2 tablespoons apple juice concentrate
- 1 teaspoon garlic salt
- 1 teaspoon celery seed
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- pinch cayenne pepper
Instructions
- First, wash and core the apples. Peeling is your personal preference. I like to keep them on for color and added fiber. Core the cabbage and remove any damaged leaves from the outside. Cut it into small enough pieces to fit into your food processor.
- With the slicing blade, put the cabbage in the food processor. Change to a shredder blade and shred the apples and onions. If you’re soaking the onions in water, make sure to shred them separately.
- In a large mixing bowl, whisk together the mayonnaise with the cider vinegar, honey, apple juice concentrate and spices. Stir with a whisk until everything is combined and creamy. Toss in the cabbage, apple, and onions. Make sure to drain them if you soaked them in water. Stir everything until the veggies are well coated.
- Cover the bowl with plastic wrap and refrigerate until you’re ready to serve. This can be as little as 30 minutes or as long as 24 hours. The longer slaw sits, the more the flavors combine and the more the vegetables soften and release their juices to combine with the dressing.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 186Total Fat 14gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 11gCholesterol 8mgSodium 323mgCarbohydrates 15gFiber 2gSugar 11gProtein 2g
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Slaw usually isn’t my thing but apples in this are such a game-changer! Such a great idea!
I love a good slaw! I make them out of all kinds of ingredients. The apple was one of my faves and so is the kimchi slaw I made!