Save to Pinterest There's something about coleslaw that catches me off guard every time—how something so simple can taste completely different depending on who's making it. One afternoon, I watched my neighbor pull together this version with grated apple and Greek yogurt, and the smell of fresh cabbage mixed with that hint of apple cider vinegar made me realize I'd been making coleslaw all wrong. She handed me a fork without ceremony, and I knew immediately I'd be making this version from then on.
I made this for a casual weekend barbecue where I was already stressed about everything else, and somehow this coleslaw became the thing people actually remembered. Someone who normally avoids vegetables filled their plate twice, and a friend asked if I'd use Greek yogurt next time—it turned out they had too. That moment when food becomes the conversation starter instead of just accompaniment is rare, and this recipe delivered it effortlessly.
Ingredients
- White cabbage, finely shredded (400g): This is your base, and the finer you shred it, the faster the dressing soaks in and the more tender the salad feels on your tongue.
- Large carrot, grated: Grating rather than slicing keeps everything unified in texture and makes each bite feel intentional.
- Large sweet-tart apple, cored and grated: Don't reach for a mealy red apple—Granny Smith or Honeycrisp will give you that snap that doesn't disappear five minutes after mixing.
- Spring onions, finely sliced: These add a whisper of sharpness that balances the sweetness without overwhelming.
- Greek yogurt (100g): The tangy backbone of your dressing that makes everything taste fresher than straight mayo ever could.
- Mayonnaise (2 tbsp): Just enough for creaminess and richness without drowning the vegetables.
- Dijon mustard (2 tsp): This small amount brings complexity and prevents the dressing from tasting one-note.
- Apple cider vinegar (1 tbsp): The secret ingredient that makes people ask what's different about your coleslaw.
- Honey (1 tsp): A tiny touch of sweetness that rounds everything out and lets the apple shine.
- Salt and freshly ground black pepper: Always taste first, then season—every salad needs different amounts depending on your other ingredients.
- Fresh parsley, chopped (2 tbsp, optional): A handful scattered on top at the end adds color and a fresh herbal note.
- Lemon juice (1 tbsp, optional): Toss your grated apple in this immediately to stop it from browning.
Instructions
- Prep your vegetables:
- As soon as you grate the apple, toss it with lemon juice so it stays bright and doesn't turn brown and tired looking. Shred everything else and pile it into your largest bowl—you want plenty of room to toss without creating a mess on your counter.
- Build the dressing:
- In a small bowl, whisk the yogurt, mayo, mustard, vinegar, and honey together until it's smooth and has no lumps. This takes maybe a minute, and you'll know it's ready when it looks creamy and unified rather than separated.
- Bring it together:
- Pour that dressing over your vegetables and use your hands or two spoons to toss everything until every piece of cabbage and carrot is coated. You're looking for no dry bits hiding at the bottom.
- Taste and adjust:
- This is where you become the boss—add more salt, a squeeze more vinegar, or another drizzle of honey depending on what your palate is telling you. There's no wrong answer here, only what tastes right to you.
- Chill and let it become itself:
- Pop it in the fridge for at least fifteen minutes so the flavors actually get to know each other. Serve it cold, and watch how much better it tastes when you let it rest.
Save to Pinterest The real turning point came when I stopped thinking of this as just a side and started serving it alongside everything. It's become my go-to answer when someone asks what they can bring, and it's the thing that gets requests for the recipe more than almost anything else I make. There's something magic about food this simple that tastes this bright.
Why Apple Matters Here
Using apple instead of relying solely on vinegar for tang gives you sweetness and acidity all at once, which is harder to achieve any other way. The fruit adds actual substance to the salad—it's not just a flavor note, it's a texture that holds up and doesn't disappear into the dressing. I learned this by accident when I had Honeycrisp apples one week and mealy ones the next, and suddenly understood that variety truly matters.
The Dressing Secret
Greek yogurt is doing the heavy lifting here in ways mayonnaise alone never could, because it brings tang and creaminess without that heavy feeling that stops you from eating more. The honey isn't about making things sweet—it's about rounding the sharp edges of vinegar and mustard so every flavor feels intentional. Once you understand that dressings are about balance rather than just mixing things together, you can taste the difference immediately.
Make It Your Own
This is the kind of recipe that begs for variations, so don't be afraid to play around once you've made it the traditional way. Toss in toasted seeds or nuts for crunch, swap the apple for pear if that's what you have, or add a tiny bit of cayenne if you like heat alongside sweetness. The formula works, which means you can trust it while making it completely your own.
- Walnuts or sunflower seeds add a satisfying crunch that makes the whole salad feel more complete.
- Fresh herbs like dill or cilantro can replace parsley depending on what you're serving it alongside.
- A pinch of celery seed brings a whisper of complexity if you want the dressing to taste even more interesting.
Save to Pinterest This coleslaw has become my answer to almost every question about what to bring to dinner, because it's reliable, it travels well, and it somehow tastes even better the next day when the flavors have truly merged. Once you make it, you'll understand why.
Recipe FAQ
- → What type of apple works best for this salad?
Choose a sweet-tart apple variety like Fuji or Granny Smith for the perfect balance of sweetness and acidity.
- → Can I prepare the salad in advance?
Yes, it’s best to refrigerate for at least 15 minutes before serving to enhance flavor melding, but avoid dressing too early to keep ingredients crisp.
- → What can I add for extra crunch?
Toast walnuts or sunflower seeds and sprinkle them on top to add texture and nutty flavor.
- → Is there a way to prevent the apple from browning?
Toss grated apple with a bit of lemon juice before mixing it into the salad to maintain its fresh color.
- → How can I make the dressing vegan-friendly?
Use plain plant-based yogurt and vegan mayonnaise to replace dairy ingredients in the creamy dressing.
