Coleslaw with Apples and Almonds

Want to add something crisp and fresh to the table tonight? Stir up a batch of this super yummy Coleslaw with Apples and Almonds. It will take less than 30 minutes!

This apple coleslaw is a delightful summer salad side dish for sandwiches and grilled chicken or other meats, a topping for Pulled Pork, or as a main dish alongside other plant-based salads. I recently included it in a Lunchtime Meal Prep with White Bean Salad and it was a tasty combo.

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While summer certainly calls for cold salads, there are some recipes, like this easy apple coleslaw that deserve a place at the table year-round.

Chock full of veggies, this apple coleslaw recipe gets its sweetness from the golden raisins, the apple cider vinegar, and a pinch of sugar. Crisp shredded cabbage, almonds, and green apple give it a bit of crunch. It gets all dressed up in a dill dressing with a bit of cumin and cayenne spice. It’s definitely one of those salad recipes to put on repeat!

Why Make This

It’s super quick. This apple slaw recipe comes together in minutes! Whisk together a quick homemade dressing, add the coleslaw mix, fruits, veggies, and nuts, and give it a toss. Salad in seconds!

It’s versatile. You can vary this cole slaw in lots of ways, swapping different ingredients in and out based on what you have. It’s great for shopping your kitchen.

It’s uber-affordable. Cabbage is a very cheap eat. Long-lasting and fiber-filled, it’s a great item to keep on your budget grocery list.

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Ingredients

Here’s what you’ll need to make this Coleslaw with Apples:

mayonnaise – I like to use mayonnaise in my coleslaw dressing, especially Homemade Mayonnaise. But if you like, you can swap in Greek yogurt or sour cream instead. To make this apple coleslaw vegan, you can use a plant-based mayonnaise.

apple cider vinegar – I love using apple cider vinegar since it’s already a bit sweet. You can use other vinegars if you like, just adjust the amount of sugar you add to account for a more astringent vinegar.

olive oil – I use olive in my apple salad recipes, but you can use whatever cooking oil you have on hand.

herbs and spices – I like dried dill, ground cumin, ground cayenne pepper, granulated sugar, and black pepper in this homemade dressing, but you can swap in your favorite herbs and spices. Use fresh dill or even chopped mint if you like. You might whisk in a teaspoon of poppy seeds to the dressing for more visual interest and crunch.

coleslaw mix – This typically includes finely shredded green cabbage, shredded carrots, and a bit of red cabbage for visual interest. You can shred your own veg or buy the bagged variety for a quick fix. If you like, you can add chopped celery as well.

golden raisins – I love the novelty of golden raisins and the fact that they seem so grown-up. (They taste better, too.) You can use regular raisins or dried cranberries, if that’s what you have. For a slightly different bit of sweetness, you can also add in diced pineapple or chopped grapes.

chopped almonds – Almonds that have been toasted and chopped are great in this Apple Coleslaw, but you can use other nuts, such as pecans or walnuts if you prefer.

green onion – This type of onion adds some bite without overpowering. You can also use sweet or red onion as well as chopped shallots if you like.

apple – I like Granny Smith apples for their sweet tart flavor. Honeycrisp and Opal apples are also good choices as they tend not to brown or not to brown as quickly as other apples.

Variations

There are so many ways you can mix and match your favorite flavors in this apple coleslaw. Consider adding in chopped, crispy bacon for a salty touch or use honey mustard or poppy seed dressing for a grocery store shortcut.

Step-by-Step Instructions

Here’s how to make Coleslaw with Apples:

1. In a large bowl, whisk together the mayonnaise, vinegar, and olive oil. Stir in the dill, cumin, cayenne, sugar, and black pepper to taste.
2. Add the coleslaw mix, apples, raisins, almonds, and scallions. Toss to coat well. Serve immediately or cover and refrigerate for up to a day before serving.

Notes:

If you like your slaw on the crisp side, mix it up right before serving as described here.

If you aren’t going to serve it soon, you can assemble the salad and the dressing ahead of time, storing them separately in the fridge. Leave the apple uncut until dressing the salad so it doesn’t brown prior to serving.

I’ve made this up to a day in advance with the dressing and apple, and it was still delicious, just a slightly different texture than when served fresh.

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