This creamy apple coleslaw recipe combines crunchy cabbage with sweet apples for a refreshing side dish. The tangy dressing adds a delightful flavor that pairs well with grilled meats and sandwiches.
The recipe is simple and quick to prepare, making it an excellent choice for picnics, barbecues, or everyday meals.
Easy Creamy Apple Coleslaw
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Creamy Apple Coleslaw Recipe
- Total Time: 45
- Yield: 6 Servings 1x
- Diet: Vegetarian
Description
This coleslaw features shredded cabbage and grated apples mixed with a creamy dressing made from mayonnaise, vinegar, and sugar. It takes about 15 minutes to prepare and serves 6 people.
Ingredients
Scale
- 4 cups green cabbage, shredded
- 1 medium apple, grated (such as Granny Smith or Honeycrisp)
- 1 carrot, grated
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon sugar
- Salt and pepper to taste
Instructions
- Prepare the Vegetables: In a large bowl, combine the shredded cabbage, grated apple, and grated carrot.
- Make the Dressing: In a separate bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and pepper until smooth.
- Combine: Pour the dressing over the cabbage mixture and toss until everything is well coated.
- Chill: Cover the coleslaw and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
- Serve: Give the coleslaw a good stir before serving. Enjoy it as a side dish with your favorite meals.
- Prep Time: 15
- Category: Appetizer, Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Fat: 10
- Carbohydrates: 15
- Protein: 1
This recipe is part of my 35 Delicious Easter Side Dishes. Just click that link to see all the amazing options!
Jeff was a leader for Whole Foods Market for over 2 decades and is now a recovering foodie. When he's not spending time in the kitchen, he can usually be found with 3 daughters, practicing martial arts, making music, or blogging on his other sites.
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Click Here to learn more about me. Click Here to learn more about my site. Editorial Policies.
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