Apple Slaw is a creamy delicious side that pairs well with many barbecue favorites. Our easy recipe here is full of sweet and tangy flavors.
With the summer season coming to a close here soon, I’m sure plenty of folks are scrambling to get some last-minute barbecuing and grilling in. Fall’s going to be here before we know it, so we’re all looking for the perfect dishes for that last afternoon by the poolside.
For a classic side that goes with all sorts of grilled fare, we have some Traditional Creamy Coleslaw you have to mix up!
If you’re needing a sweet, fluffy fruit salad, our Creamy Apple Salad should do the trick.
Want the delicious flavors of pork ribs without the hassle of grilling? Our Slow Cooker Apple BBQ Ribs have you covered and then some- plenty of extra sweet, apple flavor!
Today, we’re going to show you how to make a fresh spin on some coleslaw. The secret ingredient for this delicious new take on a barbecue classic? Apples! They provide a flavor that’s amazing to plenty of traditional BBQ recipes- Coleslaw included. Our Apple Slaw keeps the traditional, creamy flavors of coleslaw while adding a hint of sweetness with some apple ingredients.
This creamy apple coleslaw is going to be perfect for any grill-outs you’re having this summer or the next. This easy to make recipe will pair well with recipes ranging from some delicious glazed ribs or a big batch of BBQ pulled pork. Enjoy this new summer side dish you’re certain to love!
Ingredients for Creamy Slaw
Cabbage – You could use a slaw mix here and reduce the amount of carrots listed below. We still recommend adding carrots if you use the slaw mix.
Apples – You’ll need a large red apple- we used a Fuji- and a large green apple- here, we used a Granny Smith. Feel free to use your favorite varieties!
Lemon Juice – To toss with the apples to prevent browning.
Vinegar – We used a bright, tart apple cider vinegar in our slaw.
Onion & Garlic Powders
Salt & Pepper
How to make our Apple Coleslaw
To start our coleslaw recipe off, you’ll want to get some of your ingredients prepped and ready. Get your apples and slice them extra thin- you’ll want some nice, string-thin slices that’ll mix well into our slaw. If you’re slicing your carrots yourself, get those sliced thin as well- aim to cut them julienne-style. Once you’ve sliced your apples, toss them with your lemon juice to keep them from browning.
With your ingredients sliced, it’s time to get our slaw ingredients together. In a large mixing bowl, toss in your apple slices, carrot strings, and your cabbage/slaw mix.
With all of those ingredients together, it’s time to get our wet mix ready. This mayo-based mixture is what really gives our coleslaw it’s distinct flavors. Add in your ingredients and spices- feel free to tweak everything to your liking! Once it’s all added, blend it together until it’s one, cohesive mixture.
Once your wet mix is all blended together, it’s time to finally mix your slaw together. Evenly pour your wet mixture over your coleslaw ingredients.
From here, all that’s left is to mix everything together. Mix it good so that all of our wet ingredients are thoroughly blended throughout the slaw and our fruit and veggies are evenly spread. This coleslaw should be ready to serve about an hour after and will keep in the fridge for a couple of days.
Throw in some nuts or cranberries to make this a tasty Christmas or Thanksgiving side dish.
If you’re looking for more crunch, you could add in some celery as well.
Raisins and a touch of brown sugar would give your slaw that little extra touch of sweetness you might be looking for!
- 3 cups shredded Cabbage or Slaw Mix
- 3/4 cup shredded Carrots
- 1 large Red Apple
- 1 large Green Apple
- 1/2 cup Mayonnaise
- 3 tbsp Vinegar
- 1 tbsp Sugar
- 1/4 tsp Onion Powder
- 1/4 tsp Garlic Powder
- 1/4 tsp Dry Mustard
- 1/4 tsp Salt
- 1/4 tsp Black Pepper
- 1/4 tsp Celery Salt
- Core and julienne the apples into straw size pieces. Place in large bowl.
- Add cabbage and carrots to bowl and toss to mix.
- In a medium bowl, whisk together all dressing ingredients until well blended.
- Pour dressing over cabbage mix and toss to coat.
- Refrigerate for at least one hour before serving.