If you're looking for a healthy side dish or easy lunch that's healthy without sacrificing flavor, this Apple Cabbage Slaw recipe is for you. Made with a traditional coleslaw mix, this coleslaw recipe adds juicy apple, tart cranberries, crunchy almost and is topped with a maple syrup coleslaw dressing you'll want to devour!
Why I love coleslaw with apples
- Like my Chinese cabbage salad, it uses prepared coleslaw mix which is a win to every busy person on earth.
- It’s healthy but full of bright flavors. There’s a party of flavors going on with the cranberries, almonds, fresh apples and dressing.
- Leftover dressing can be used for salads throughout the week
- It’s a healthy makes a healthy packed lunch, a potluck favorite, or is the perfect side to grilled pork chops, chicken or steak for a healthy dinner.
Ingredients in Apple Coleslaw
Simple ingredients are the name of the game here!
- packaged coleslaw with shredded carrots - shredded green cabbage is the base for most classic coleslaw. We're taking a shortcut, but if you have cabbage and want to make shredded cabbage yourself, go for it!
- apple - for crunch and sweetness. If you like tart apples, reach for granny smith apples. If you like red apples, pink lady or honeycrisp apples add a little sweetness.
- almonds - for crunch and to add some robustness to the recipe. Is that a word? I think so....Anyway, use what you have on hand. Raw, roasted, slivered. If you have whole almonds on hand just give them a rough chop and you're good to go.
- dried cranberries - I would tell you to find cranberries without added sugar, but those are hard to find. Sometimes you'll see these called "craisins" depending on what brand they are.
- garlic - for the base of the dressing
- Dijon mustard - acts as an emulsifier in the dressing. That's just a fancy way to saying it brings all the ingredients together. If you don't have Dijon, go ahead and use prepared yellow mustard.
- lemon juice & apple cider vinegar - add acidity and balance to the dressing
- real maple syrup - it's gotta be the "real" stuff here. It adds the perfect sweetness and another layer of flavor.
- olive oil - to finish off the dressing.
- salt and pepper - because it tastes good and we do this in most of our recipes.
How to make apple coleslaw
Thanks to some grocery store shortcuts, this recipe is super easy!
Step 1: Make the dressing. In a mason jar or a small bowl combine the garlic, dijon mustard, lemon juice, apple cider vinegar and a sprinkle of salt and pepper.
Add olive oil and whisk to combine or add a lid to your jar and shake vigorously. Taste for seasoning and adjust salt and pepper as needed. I usually need an extra sprinkle of salt.
Step 2: Make the salad. In a large bowl, combine coleslaw mix, apples, almond and cranberries. Toss gently to combine.
Drizzle with about half of the prepared salad dressing and toss to coat. (You won't need all the salad dressing, reserve the rest in the fridge for another use.)
Serve and enjoy. Refrigerate leftovers
Because of the lemon juice in the dressing, the dressed salad keeps well for several days. It will start to soften after a bit.
Consider using the leftover dressing to top another salad, or drizzle it over roasted root veggies. Yum!!!
What to serve with apple coleslaw
Other healthy side dishes:
- Mediterranean Chopped Salad
- Italian Farro Salad with Feta
- Marinated Green Bean Salad
- Broccoli Salad with Cranberries
- Broccoli Slaw Salad Recipe
If you make this apple slaw recipe , leave a recipe rating or comment below. I'd love to hear from you!
Coleslaw with Apples, Cranberries & Almonds and Maple Vinaigrette
- 14 ounce package coleslaw with shredded carrots
- 1 cup sweet apple cut into thin bite size slices
- 2 Tbsp. sliced almonds
- ¼ cup dried cranberries
- Sliced green onions for garnish optional - use the green parts or tops only
- 1 Tablespoon minced garlic
- 1 Tablespoon dijon mustard
- 1 Tablespoon lemon juice
- 3 Tablespoons apple cider vinegar
- 2 Tablespoons real maple syrup
- ½ cup olive oil
- salt and black pepper
- To prepare the dressing:
In a mason jar or a small bowl, combine garlic, dijon mustard, lemon juice, maple syrup, apple cider vinegar and a sprinkle of salt and pepper. Add olive oil and whisk to combine or add a lid to your jar and shake vigorously. Taste for seasoning and adjust salt and pepper as needed. Set aside.
- To make the salad:In a large bowl, combine coleslaw mixture, apples, almond and cranberries. Toss gently to combine. Drizzle with about half of the prepared salad dressing and toss to coat. (You won't need all the salad dressing, reserve the rest in the fridge for another use.)
- Serve and enjoy. Refrigerate leftovers