Crisp Coleslaw with Apple

There's something about the crunch of fresh cabbage that stops me mid-afternoon, makes me pause whatever I'm doing and think about a proper salad. Years ago, I discovered that grating apple into coleslaw transforms it from something I'd tolerate to something I'd actually crave, especially when the apple is just tart enough to dance against the sweet notes in the dressing. That moment of discovery—when the apple shreds tumbled into the bowl and the whole thing came together in just twenty minutes—stayed with me. Now it's my default when I need something that feels both nourishing and indulgent, crisp and comforting all at once.

I made this for a potluck last summer where everyone else brought complicated casseroles and dense salads, and I watched people go back for seconds while their own dishes sat untouched. There's real confidence in that kind of simplicity, in knowing that sometimes the most elegant thing you can offer is something that tastes like it was made with care rather than fuss.

Ingredients

• White cabbage (400g, finely shredded): This is your foundation—buy it whole if you can, because pre-shredded loses its crisp texture within hours, and you want that satisfying crunch that makes the whole dish come alive.
• Carrot (1 large, peeled and grated): The sweetness and color here matter more than you'd think; it's not just a supporting player but part of what makes every bite interesting.
• Apple (1 large, cored and grated): Choose something tart-sweet, like a Granny Smith mixed with a Honeycrisp if you can find them; the balance between sharp and fruity is exactly what makes this different from any regular coleslaw.
• Spring onions (2, finely sliced): These add a whisper of sharpness that keeps the whole thing from feeling too sweet, so don't skip them.
• Greek yogurt (100g): Use the full-fat version if you're not watching calories; the difference in creaminess is worth it.
• Mayonnaise (2 tbsp): This is what gives the dressing its silky body—light mayo works, but regular tastes noticeably better.
• Dijon mustard (2 tsp): The secret ingredient that nobody notices but everyone would miss; it adds depth and prevents the dressing from feeling one-note.
• Apple cider vinegar (1 tbsp): This specific vinegar echoes the apple and keeps everything bright, so don't substitute it with regular white vinegar.
• Honey (1 tsp): Just enough to round out the flavors without making this a dessert salad.
• Salt and freshly ground black pepper: Taste as you go—store-bought salads taste flat because people underseason, so be generous here.
• Fresh parsley (2 tbsp, chopped, optional): If you use it, the freshness is worth the extra step.
• Lemon juice (1 tbsp, optional): Have this on hand if your apple is the kind that browns quickly; toss the shreds in it immediately after grating.

Instructions

Prep your vegetables like you mean it:

Get your cabbage, carrot, apple, and spring onions into a large bowl—the size matters because you need room to toss everything without it spilling everywhere. If your apple is browning as you work, squeeze some lemon juice over it right away; don't wait.

Whisk the dressing smooth:

In a separate bowl, combine the yogurt, mayo, mustard, vinegar, and honey, whisking until it's completely smooth with no streaks. This takes maybe a minute, and it's worth doing properly because lumps of mayo in your salad are nobody's friend.

Bring it all together:

Pour the dressing over everything and toss with real intention, making sure every piece of cabbage gets coated and the apple is distributed evenly. You want the dressing clinging to the vegetables, not pooling at the bottom.

Taste and adjust:

This is non-negotiable—add more salt, pepper, or vinegar if it needs it, and fold in the parsley if you're using it. Never skip this step.

Let it rest before serving:

Refrigerate for at least fifteen minutes; this lets the cabbage soften just slightly and the flavors meld into something cohesive. Serve it cold, straight from the fridge.

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My neighbor once told me she served this at a dinner party and someone asked for the recipe, and she felt like she'd been given permission to stop making complicated things and start making what actually tasted good. That's the magic of simplicity done right.

Why This Works With Everything

The beauty of coleslaw is that it's flexible without being forgettable; it sits next to grilled chicken without apologizing, pairs with sandwiches like it was born for them, and doesn't compete with whatever else is on the plate. The apple sweetness keeps it from being just another side dish, lifting it into something that tastes intentional. It's the kind of salad that makes people ask if you're trying to impress them, when really you just followed a recipe and showed up.

Variations That Actually Work

Add toasted walnuts or sunflower seeds if you want crunch on top of crunch, and it genuinely changes the texture in the best way. For vegan versions, swap the Greek yogurt for plain dairy-free yogurt and use vegan mayo—the dressing won't be quite as creamy, but it's still delicious and nobody will feel like they're eating rabbit food. I've added fresh dill instead of parsley on days when I had it, and it brought a completely different character without ever feeling wrong.

Storage and Make-Ahead

This salad is best eaten within a day or two, though it'll keep in the fridge for up to three days; just know that the cabbage will soften slightly as it sits, which some people actually prefer. Make the dressing ahead if you want, keep it separate, and combine everything just before serving if you're precious about crunch. If you're bringing this to a gathering, pack the dressing separately and dress it on-site—nobody needs soggy coleslaw in their car for twenty minutes.

• The dressing can be made up to two days ahead and stored in an airtight container.
• Keep the vegetables shredded separately if you're prepping a day early; just add everything together when you're ready to serve.
• This is one of the few salads that actually tastes better after sitting for fifteen minutes, so don't rush it.

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This is the salad I make when I want to feel like I've cooked something real without spending my entire evening in the kitchen. It's become the thing I reach for when I need proof that simple, done well, is always enough.

Recipe FAQs

→ Can I substitute Greek yogurt in the dressing?

Yes, plain dairy-free yogurt works well for a vegan or dairy-free option, and vegan mayonnaise can replace the regular type.

→ What apple variety is best for this salad?

Choose a sweet-tart apple like Granny Smith or Fuji to balance the creamy dressing and add freshness.

→ How can I prevent the apple from browning?

Toss grated apple with lemon juice before adding to the salad to keep it fresh and prevent discoloration.

→ Can I add nuts or seeds for extra texture?

Yes, adding toasted walnuts or sunflower seeds provides a pleasant crunch and complements the salad's flavors.

→ Is this salad suitable for gluten-free diets?

Yes, all ingredients are naturally gluten-free, making it appropriate for gluten-sensitive individuals.