Maple Dijon Apple Slaw
Creamy Apple Coleslaw combines crisp slaw mix and apples in a tangy and slightly sweet maple Dijon dressing, made lighter with Greek yogurt. It’s a quick and easy side to enjoy when grilling in the summer or with barbecue, chili, and other comforting fall favorites.
Delicious Details
- Cuisine Inspiration: American
- Primary Cooking Method: No-cook
- Dietary Info: Gluten-free, Dairy-free option
- Skill Level: Easy
We absolutely love barbecue. My husband has been on a quest to perfect his barbecue brisket technique with his smoker. And I love using my Instant Pot to make pulled pork and ribs. With all those savory meats, I needed to master a coleslaw recipe to pair with them that we could all love.
That’s why I made this tangy Apple Coleslaw! I love the addition of shredded or chopped apples for the sweetness that pairs perfectly with the tangy dressing. And since it’s made with Greek yogurt instead of mayo, it’s lightened up without sacrificing any of the creaminess. If you’re searching for a quick coleslaw with apples that’s creamy, crunchy, and not too heavy, this is it.
You’ll Love This Apple Coleslaw For Every Season
My family thinks it’s the best way to make cole slaw with its combination of sweet and savory flavors. Here’s why you’ll love it too…
- Only one bowl. To save on dishes, my trick is to make the dressing in the bottom of the bowl so that you know it’s well-mixed and smooth, then add the rest of the ingredients on top before giving it all a toss.
- So quick and easy. There are only seven ingredients, plus salt and pepper. And it literally comes together in minutes, especially when you use a little help from the grocery store by getting a bag of pre-shredded slaw mix.
- Perfect year-round. This apple slaw is part of our regular menu, whether we share it with friends at summer barbecues or potlucks, enjoy it on a busy fall weeknight with crockpot apple cider chicken, or when we want winter comfort with grilled cheese and butternut squash soup.
Recipe Ingredients
Here’s some information about the ingredients, plus an overview of how to make it. Get all the amounts and step-by-step instructions in the recipe card at the bottom of the post. But keep reading for tips, serving ideas, and more.
For the Coleslaw Dressing
- Plain Greek yogurt: nonfat, whole, or anything in between, just not flavored. If you need to make it dairy free, just swap the yogurt for the usual mayo.
- Dijon mustard: I almost always use Grey Poupon. It adds a nice tangy zing to the dressing.
- Maple syrup: definitely use real maple syrup, not just pancake syrup. It adds subtle but flavorful sweetness. If you prefer or don’t have maple syrup, honey makes a great substitute.
- Apple cider vinegar: a basic cider vinegar will do, or you can use a raw apple cider vinegar like Bragg’s.
- Salt and pepper
For the Apple Cabbage Slaw
- Coleslaw mix: I switch between the one that is all green cabbage and the one that includes red cabbage and carrots. Both are equally tasty. You can also use shredded cabbage or a mixture of cabbage and finely julienned carrots.
- Apple: I typically peel my apples, but that is up to you. Then you can either cut it into matchsticks with a knife, shred it, or spiralize it. They add a bit of sweet, fresh flavor.
- Dried cranberries: Raisins or golden raisins are great alternatives, too. The sweet-tart chewy little bits add a different texture.
How to Make Coleslaw with Apples
Apple slaw is super easy to make. You’ll find yourself bringing it to barbecues and whipping it up as a quick side dish for a weeknight meal. Let’s get started…
- Make the dressing. Stir the Greek yogurt, Dijon mustard, maple syrup, apple cider salt, and pepper together in a bowl.
- Mix the coleslaw: Add the slaw mix or shredded cabbage, apples, and dried cranberries. Toss everything together with tongs until it is well coated. Serve immediately if you like a crisp slaw, or cover and store in the fridge for a few hours or overnight if you prefer a softer texture.
Tips For Success
- Make the dressing separately. If you want to prep ahead, but want to maximize the crisp texture, stir the dressing together in one bowl and toss the apple slaw ingredients in another. Then pour the dressing over and toss the creamy apple slaw just before serving.
- Get the texture you want. You can add more crunch or more juiciness depending on how you cut the apples. If you just want the sweetness, use a box grater or paddle grater to shred the apples. To get a bit more of a crunchy texture, you can use a knife to cut the apple from the core, make thin slices, then cut each slice into thin matchsticks. For an in-between option, you can also use a spiralizer, then cut the apple spirals into smaller pieces.
Variations: Turn This Apple Slaw Into Your Own
While I love the original flavors of this maple Dijon coleslaw with apples and cranberries, it’s easy to change things up or customize it to your tastes or preferences! Here are some ideas…
- If Dijon is a little too zingy, try yellow or brown mustard.
- Use honey instead of the maple syrup.
- Make it dairy free with mayo instead of yogurt.
- Swap the apples for pears.
- Use another dried fruit in place of the cranberries.
Proper Storage for Coleslaw
- Store your coleslaw in an airtight container in the fridge. It will keep covered in the refrigerator for 3 to 4 days. It will get softer the longer it sits. If you find it releases too much moisture, just pour off the excess liquid and give it another toss. Do not freeze it!
Frequently Asked Questions
How do you shred cabbage for coleslaw?
Personally, I like to save time and grab a bag of coleslaw mix, since it is fairly inexpensive. But to save even more money, you can shred a head of cabbage.
- Rinse the head of cabbage and remove the outermost leaves. Slice off the bottom of the stem if needed so it can stand flat on the cutting board.
- Cut the cabbage in half from top to bottom, then into quarters.
- Make a diagonal cut in each quarter to cut out the thick stem.
- Lay one wedge flat side down on the cutting board and cut into thin slices.
- Cut those slices in half horizontally and run your knife through horizontally a few more times to get the size of shreds you prefer.
- Repeat with the remaining wedges.
Can I still make this with mayo?
Yes, if you prefer mayonnaise in your slaw or need to make it dairy free, just use an equal amount of mayo in place of the Greek yogurt.
What apples are best for coleslaw?
Red or Golden Delicious are common ones to keep in the fridge, and they work just fine. Crisp, slightly tart ones like Honeycrisp or Gala hold up against the dressing for extra crunch. It’s truly up to you!
Will the apples turn brown?
The acid in the vinegar and Greek yogurt will keep the apples from browning.
How long does apple coleslaw last in the fridge?
It keeps 3–4 days in an airtight container, though it softens over time. For the best texture, enjoy it within 1–2 days.
Can you freeze coleslaw?
I do not recommend freezing apple slaw. Neither the Greek yogurt apple slaw recipe nor the cabbage freezes and thaws well. Both tend to release moisture, and you will end up with a watery slaw after it thaws.
Make it a Meal
This apple slaw recipe is a great side for grilled dishes or barbecue favorites. Of course, it’s perfect to pile on top of BBQ Pulled Chicken sandwiches or with Baked BBQ Chicken Breasts. But there are so many more meal options:
- Steak Dinner: Honey Balsamic Grilled Flat Iron Steak is so tender and juicy, and is complemented nicely with a fresh salad with Maple Balsamic Vinaigrette.
- Sunday Roast: Apple Cider Dijon Marinated Tip Roast is an easy, lean beef roast that has some of the same flavors as this cole slaw recipe. Then pair it with Parmesan Mashed Potatoes.
- Slow Cooker Meal: BBQ Rubbed Crockpot Turkey Breast doesn’t take much effort to make a moist and flavorful turkey to pair with the apple slaw and Hasselback Sweet Potatoes.
- Party Food: Or put it on top of these Pulled Pork Loaded Sweet Potato Fries or BBQ Chicken Nachos.
More Side Salad Recipes
Apple Coleslaw
Ingredients
- 3/4 cup plain Greek yogurt
- 2 Tablespoons Dijon mustard
- 2 Tablespoons maple syrup or honey
- 2 Tablespoons apple cider vinegar
- 1/4 teaspoon kosher salt or to taste
- 1/8 teaspoon black pepper or to taste
- one 10-15 oz. bag cole slaw mix or about 4-5 cups shredded cabbage (just green or a mix of red and green cabbage)
- 1 medium apple, shredded, julienned, or spiralized
- 1/4 cup dried cranberries
Instructions
- In a large bowl, combine 3/4 cup plain Greek yogurt, 2 Tablespoons Dijon mustard, 2 Tablespoons maple syrup or honey, 2 Tablespoons apple cider vinegar, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper, and stir until smooth and combined.
- Add one 10-15 oz. bag cole slaw mix , 1 medium apple, shredded, julienned, or spiralized, and 1/4 cup dried cranberries to the bowl on top of the dressing.
- Toss to distribute the dressing and coat everything evenly.
- Store in the refrigerator until ready to serve. The slaw will keep for a couple days, but it will get softer and less crunchy.
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I made this and it was amazing, I would cut back a little on the apple cider vinager but it was good and even better the next day.
So happy to hear it!
Made with maple syrup and dried cherries, followed everything else verbatum…this was scrumptious!
A little sweet, a little tart and a whole lot of flavor. Would be great on top of a pulled pork or brisket sandwich.
i love this but i had to change the dressing because i can not have dairy. so i split it two and made one way using miracle whip with mustard, honey and the other one used blueberry vinegrette dressing. both are so good and will make again and again
Sounds so yummy! Glad you found a way to make it work for you.
Dear Brianne,
I love this recipe so much that I featured it on my blog.
I’ve titled the post “The Best Real Food Recipes for Your Summer Grill Party.”
Here’s the link: http://motherslittlehelpers.net/the-best-real-food-recipes-for-your-summer-grill-party
Of course, I would love it if you’d share it!
Thank you for your lovely creation. I hope you have a fantastic day!
Sincerely,
Rebecca Reck
Thank you for including a link to my recipe, Rebecca!
I love slaw! I just wish my family would eat it. 🙁
Your hubby sounds like mine….lol. He hasn’t banned anything from the house yet, but he hates when I make anything that doesn’t include a huge slab of meat. I think he would love his slaw in a meaty burger.
I love coleslaw!
This is such a flavorful spin- I love it!
Thanks
Michelle
This looks great! We love coleslaw, and I really love the idea of apple in it – YUM!