Why You’ll Love This Recipe
Fall Apple Slaw is quick to prepare and full of fresh, seasonal ingredients. The combination of crisp apples and crunchy cabbage creates a satisfying texture, while the tangy dressing ties everything together with a bright, balanced flavor. It’s light yet flavorful, making it a great complement to heavier fall dishes. This slaw also holds up well in the refrigerator, making it ideal for meal prep or gatherings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
green cabbage
red cabbage
apples
carrots
green onions
apple cider vinegar
olive oil
honey
dijon mustard
salt
black pepper
Optional additions:
dried cranberries
chopped walnuts or pecans
sunflower seeds
fresh parsley
Directions
Thinly slice the green cabbage and red cabbage and place them in a large mixing bowl.
Core the apples and cut them into thin matchsticks or small slices. Leave the peel on for extra color and texture.
Peel and grate the carrots, then slice the green onions.
Add the apples, carrots, and green onions to the bowl with the cabbage.
In a separate small bowl, whisk together the apple cider vinegar, olive oil, honey, dijon mustard, salt, and black pepper until well combined.
Pour the dressing over the slaw mixture and toss until everything is evenly coated.
If using optional ingredients such as dried cranberries, nuts, or sunflower seeds, fold them in gently.
Let the slaw sit for about 10 to 15 minutes before serving so the flavors can blend together.
Servings and timing
Servings: about 6 servings
Prep time: 15 minutes
Resting time: 10 to 15 minutes
Total time: about 25 to 30 minutes
Variations
For a sweeter version, add extra dried cranberries or a bit more honey to the dressing.
For extra crunch, mix in sunflower seeds or toasted pumpkin seeds.
For a creamy slaw, stir a small amount of mayonnaise or Greek yogurt into the dressing.
For a more savory flavor, add thinly sliced fennel or a pinch of celery seed.
For a brighter citrus twist, replace part of the vinegar with fresh lemon juice.
Storage/Reheating
Store Fall Apple Slaw in an airtight container in the refrigerator for up to 3 days.
Stir the slaw before serving, as the dressing may settle at the bottom.
If making ahead, you can store the dressing separately and toss it with the slaw just before serving to keep the ingredients crisp.
This dish is meant to be served cold and does not require reheating.
FAQs
What type of apples work best for apple slaw?
Crisp varieties such as Honeycrisp, Fuji, or Granny Smith work well because they stay firm and provide a good balance of sweetness and tartness.
Can I make apple slaw ahead of time?
Yes. It can be prepared several hours in advance and stored in the refrigerator until ready to serve.
How do I keep the apples from browning?
Tossing the apples in the vinegar-based dressing helps slow browning and keeps them fresh.
Can I use pre-shredded cabbage?
Yes. Pre-shredded cabbage or coleslaw mix can make preparation quicker and easier.
Can I make this slaw dairy-free?
Yes. The recipe is naturally dairy-free as written.
What dishes pair well with fall apple slaw?
It pairs well with roasted chicken, pulled pork, grilled sausages, or sandwiches.
Can I add cheese to the slaw?
Yes. Crumbled feta or goat cheese can add a creamy, tangy element.
Can I substitute maple syrup for honey?
Yes. Maple syrup works well and enhances the fall flavor profile.
Why is my slaw watery?
Cabbage releases moisture over time. Toss the slaw just before serving or drain excess liquid if needed.
Can I add other vegetables?
Yes. Thinly sliced fennel, bell peppers, or radishes can add extra flavor and crunch.
Conclusion
Fall Apple Slaw is a bright and crunchy dish that highlights the fresh flavors of the season. With crisp apples, colorful cabbage, and a tangy dressing, it offers a refreshing contrast to many hearty autumn meals. Easy to prepare and full of texture, it’s a versatile side dish that brings both flavor and color to the table.
PrintFall Apple Slaw
Fall Apple Slaw is a crisp and refreshing salad made with crunchy cabbage, sweet apples, and a tangy apple cider vinaigrette, perfect for pairing with hearty autumn meals.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Salad
- Method: Mix
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 3 cups green cabbage, thinly sliced
- 2 cups red cabbage, thinly sliced
- 2 medium apples, cored and cut into thin matchsticks
- 1 cup carrots, grated
- 2 green onions, thinly sliced
- 3 tbsp apple cider vinegar
- 2 tbsp olive oil
- 1 tbsp honey
- 1 tsp Dijon mustard
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/3 cup dried cranberries (optional)
- 1/3 cup chopped walnuts or pecans (optional)
- 2 tbsp sunflower seeds (optional)
- 2 tbsp chopped fresh parsley (optional)
Instructions
- Place the thinly sliced green cabbage and red cabbage in a large mixing bowl.
- Core the apples and cut them into thin matchsticks or small slices, leaving the peel on.
- Add the apples, grated carrots, and sliced green onions to the bowl.
- In a separate small bowl, whisk together the apple cider vinegar, olive oil, honey, Dijon mustard, salt, and black pepper.
- Pour the dressing over the slaw mixture and toss until evenly coated.
- If using dried cranberries, nuts, sunflower seeds, or parsley, gently fold them into the slaw.
- Let the slaw sit for 10–15 minutes before serving so the flavors can blend.
- Toss again lightly before serving.
Notes
- Honeycrisp, Fuji, or Granny Smith apples work best for crisp texture and balanced flavor.
- Pre-shredded coleslaw mix can be used to save preparation time.
- For a creamier version, add 2 tablespoons of mayonnaise or Greek yogurt to the dressing.
- If making ahead, store the dressing separately and toss just before serving.
- Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 120 kcal
- Sugar: 10 g
- Sodium: 210 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 0 mg
