Crisp Apple Coleslaw Recipe for Fresh Summer Salads

This Apple Cole Slaw highlights plenty of crisp red apples for a crunchy, refreshing twist on classic coleslaw.

This salad is a crunchy, sweet alternative to traditional coleslaw, dressed in a lightly sweet, creamy dressing. Lots of chopped apples are combined with shredded cabbage — there are actually more apples than cabbage in this version, giving it a bright, fruity flavor and appealing texture.

The dressing combines sour cream, lemon juice, sugar, salt, pepper and poppy seeds. It’s simple to prepare and ideal for backyard barbecues, potlucks, or a summer side dish. The red apples add a lovely pop of color that makes the salad look as good as it tastes.

What kind of apples work best?

The recipe calls for Red Delicious apples, which are ideal here. If you don’t have Red Delicious, Honeycrisp, Gala, or Fuji apples are excellent substitutes. Choose firm, crisp apples so they hold their texture once mixed with the dressing.

I’ve made this cole slaw for years and frequently bring it to gatherings. It’s a favorite at potlucks and buffet tables because the combination of crunchy cabbage and sweet apples is universally appealing. The texture and sweetness make this version especially popular.

Suggested additions

This cole slaw is delicious as written, but you can customize it. Stir in drained pineapple tidbits for extra sweetness and a tropical note, or add chopped walnuts for nuttiness and more crunch.

Make-ahead tips

Yes — this cole slaw is suitable as a make-ahead dish. It tastes best when prepared in the morning and served later the same day. Leftovers are fine the next day, but I don’t recommend making it more than a day ahead, since apple texture can change after extended refrigeration.

Ingredients

SLAW:

• 4½ cups thinly sliced red apples, cut into bite-sized pieces
• 3 cups finely shredded green cabbage

DRESSING:

• 1 cup sour cream
• 3 tablespoons freshly squeezed lemon juice
• 1 tablespoon granulated white sugar
• 1 tablespoon poppy seeds
• ¾ teaspoon salt
• ⅛ teaspoon freshly ground black pepper

Instructions

Place the apples and shredded cabbage in a large bowl or a portable container with a lid. In a medium bowl, whisk together the sour cream, lemon juice, sugar, poppy seeds, salt and pepper until smooth. Pour the dressing over the slaw and toss thoroughly to combine. Cover and refrigerate at least 1 hour before serving to let the flavors meld.

Nutrition (approximate per serving)

Serving: 1 serving — Calories: 112 kcal; Carbohydrates: 14 g; Protein: 1 g; Fat: 6 g; Saturated Fat: 3 g; Cholesterol: 15 mg; Sodium: 247 mg; Potassium: 174 mg; Fiber: 3 g; Sugar: 11 g; Vitamin A: 245 IU; Vitamin C: 15.3 mg; Calcium: 63 mg; Iron: 0.4 mg.

Related cole slaw ideas

• Try Greek-style cole slaw for a tangy Mediterranean twist.
• Creamy buttermilk cole slaw offers a richer, tangier dressing.
• Blue cheese cole slaw adds bold, savory flavor.
• For a mayo-free alternative, look for a super cole slaw recipe without mayonnaise.