If you’ve never added apples to your coleslaw, this is your sign to try it. This coleslaw is creamy, a little sweet, and has the perfect crunch from fresh cabbage and crisp green apples. It’s the kind of side dish that goes with everything—BBQ, sandwiches, or just straight out of the bowl with a fork.
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You'll also love my Southern Creamy Coleslaw, Vinegar Based No Mayo Coleslaw, and Dill Pickle Coleslaw recipes.
| Yields: | Prep Time: | Optional Chill: | Total Time: |
| 7 cups | 15 mins | 1 hour | 1 hour 15 mins |
I’ve been making this on repeat lately because it’s super simple but feels a little extra with that fresh apple twist. You’re gonna love it.
Table of Contents
Key Ingredients
- Apples: I like to use Granny Smith, but any of your favorites will work. These are crisp, tart, and super refreshing — it adds the perfect crunch and a little sweetness to balance the creamy, tangy dressing.
- Mayo: A classic choice for coleslaw, but you can swap it out using sour cream or plain Greek yogurt. The key is to use something creamy and smooth.
- Apple Cider Vinegar: Brightens up the whole salad with a tangy kick and enhances the natural sweetness of the apples. It keeps the flavor light and zesty. You can use white vinegar.
- Sunflower Seeds or Almonds: Adds a nutty crunch and a little protein. They give the coleslaw extra texture and a savory bite that plays really well with the apple.
- Fresh Coleslaw Mix: The base that holds it all together — crisp cabbage and carrots make the perfect crunchy foundation, and using a mix saves time. Feel free to make your own blend using sliced cabbage and carrots if you wish.
How to Make Creamy Apple Coleslaw
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Combine mayo, vinegar, sugar or sweetener, garlic powder, salt, and pepper to taste in a mixing bowl or your serving dish. Stir until smooth.
- Add in the shredded coleslaw, diced apples, and sunflower seeds. Mix and stir. Taste repeatedly and adjust the ingredients if necessary.
- Serve immediately or chill if preferred.
Substitutions and Add-ins Ideas
- Bacon
- Dried cranberries
- Raisins
- Chopped pecans
- Chopped walnuts
- Chopped celery
- Green onions
- Poppy seeds
- Fresh parsley
- Shredded red cabbage
- Crumbled feta or goat cheese
- Fresh dill
- Chopped bell peppers
- Toasted pumpkin seeds
Pro Tips and Frequently Asked Questions
Granny Smith apples are my go-to—they’re tart, crisp, and hold up well in the dressing. You can also try Honeycrisp or Fuji for a sweeter twist.
Yes! It actually tastes better after a few hours in the fridge. Just give it a good stir before serving.
Store it in an airtight container for up to 3 days. It may soften slightly, but the flavor stays great.
Yes—just use a dairy-free mayo and double check your other ingredients (like any sweetener) if you’re avoiding dairy completely.
Totally. Start with less and adjust to taste. You can also swap sugar for honey, maple syrup, or a sugar-free alternative.
Equal parts sour cream or plain Greek yogurt.
How to Avoid Watery Coleslaw
If you are struggling with watery coleslaw, try this before making it: Toss your shredded cabbage with a bit of salt and let it sit for 10–20 minutes. Then squeeze out the excess moisture with a clean towel or paper towels. This pulls out water before it gets into your dressing.
Use fresh, crisp ingredients. Old or pre-bagged mix that's been sitting too long tends to release more liquid. Don’t overdress it early. If you’re making it ahead, add just enough dressing to coat, then stir in more right before serving.
How to Store
Be sure to store the coleslaw in an airtight containers. This helps keep the dressing from separating or breaking down too quickly in the fridge. It's best when it's eaten within a day, but will last up to 4 days in the fridge.
For the crunchiest texture, mix just before serving — or store the dressing separately and combine when ready.
Freezing
I don't recommend freezing it. The texture won't be the same.
Pair With These Recipes
Soul Food Potato Salad
Smoked Mac and Cheese
Southern Baked Beans
How to Grill Ribs
How to Grill Chicken Wings
Broccoli Salad with Bacon
Creamy Crunchy Coleslaw with Apples
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
Equipment
Ingredients
- ½-1 cup mayo
- 2 tablespoons apple cider vinegar
- 2 tablespoons sugar or sweetener I suggest you start with 1 tablespoon. Taste repeatedly and adjust as necessary. Add more for sweet coleslaw
- ½ teaspoon garlic powder Provides a nice savory balance with the sweetness. Omit if preferred.
- salt and pepper to taste
- 4 cups shredded coleslaw mix
- 2 cups diced apples This was 2 apples for me.
- 2 tablespoons sunflower seeds or slivered almonds
Instructions
- Combine mayo, vinegar, sugar or sweetener, garlic powder, salt, and pepper to taste in a mixing bowl or your serving dish. Stir until smooth.½-1 cup mayo, 2 tablespoons apple cider vinegar, 2 tablespoons sugar or sweetener, ½ teaspoon garlic powder, salt and pepper to taste
- Add in the shredded coleslaw, diced apples, and sunflower seeds. Mix and stir. Taste repeatedly and adjust the ingredients if necessary. Add more sweetener if you like really sweet coleslaw.4 cups shredded coleslaw mix, 2 cups diced apples, 2 tablespoons sunflower seeds or slivered almonds
- Serve immediately or chill if preferred.
Notes
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
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