Save My neighbor handed me a bowl of her coleslaw one summer evening, and I took one bite before asking for the recipe. What struck me wasn't just how crisp everything stayed, but that faint sweetness underneath the tang—she'd grated an apple right into the mix. I've made it dozens of times since, each batch reminding me why simple ingredients, when handled with care, can outshine anything more complicated.
I made this for a potluck once and watched people come back for seconds, then thirds. Someone asked if I'd added pineapple because they couldn't quite place that brightness. When I told them it was just apple, they looked genuinely surprised. That's when I realized this salad has a quiet charm—it sneaks up on you.
Ingredients
- White cabbage, 400 g, finely shredded: The base holds everything together and stays crisp for days—don't skip the finely shredded part, as it makes the whole salad feel delicate instead of chunky.
- Large carrot, peeled and grated: This adds earthiness and natural color; grating it rather than slicing means every bite gets a touch of it.
- Large apple, cored and grated (sweet-tart variety): Granny Smith or Honeycrisp work beautifully—you want enough tartness to cut through the creaminess.
- Spring onions, 2, finely sliced: A small handful of sharpness that wakes everything up without overpowering.
- Greek yogurt, 100 g: This keeps the dressing lighter than traditional mayo-heavy versions while adding a subtle tang.
- Mayonnaise, 2 tbsp: Just enough for richness; light mayo works if you prefer.
- Dijon mustard, 2 tsp: The secret player that ties sweet and savory together.
- Apple cider vinegar, 1 tbsp: Mirrors the apple flavor and keeps everything bright.
- Honey, 1 tsp: Rounds out the dressing's edges without making it cloying.
- Salt and freshly ground black pepper, to taste: Taste as you go—you'll know when it's right.
- Fresh parsley, 2 tbsp, chopped (optional): Adds a fresh green note if you have it on hand.
- Lemon juice, 1 tbsp (optional): Toss your grated apple with this to prevent browning if you're making this ahead.
Instructions
- Gather and prepare:
- Get your cabbage shredded, carrot grated, and apple grated into a large bowl. If you're making this more than a few minutes ahead, toss the apple with that splash of lemon juice so it stays bright white instead of turning brown.
- Build the dressing:
- In a smaller bowl, whisk the yogurt, mayo, mustard, vinegar, and honey until it's smooth and creamy. Taste it now—this is when you can adjust if you want it tangier or sweeter.
- Bring it together:
- Pour that dressing over everything and toss with real intention, making sure every strand of cabbage and carrot gets coated. You'll feel it come together.
- Taste and finish:
- Sprinkle in salt and pepper, taste again, then fold in the parsley if you're using it. This is the moment to trust your palate.
- Chill and serve:
- Pop it in the fridge for at least fifteen minutes so the flavors settle and get to know each other. Serve it cold, and it'll keep beautifully for two or three days.
Save My mother-in-law served this alongside grilled chicken at a family dinner, and somehow it became the dish people asked about instead of the main. There's something about a salad that's both bright and comforting, crisp and creamy—it doesn't demand attention, but it earns it anyway.
Why This Coleslaw Stays Fresh
The key is understanding why traditional coleslaw goes soggy. When you use Greek yogurt as your base instead of pure mayo, you're adding tanginess without the heavy oil saturation. The acid from the vinegar and lemon also helps preserve the vegetables' texture longer. I learned this the hard way after making big batches for parties—the ones with more yogurt lasted better in the fridge and actually tasted better the next day.
The Apple Question
People always ask which apple is best, and honestly, it depends on what you're doing with the salad. A Granny Smith gives you sharp tartness that stands up to the creaminess, while Honeycrisp adds honeyed sweetness. I usually split the difference and use half of each if I can. The grating method is non-negotiable though—it distributes that apple flavor evenly instead of having big chunks that get brown and oxidized.
Making It Your Own
This recipe is flexible in ways that feel natural, not forced. I've added toasted walnuts when I had them, swapped in red cabbage for visual interest, and even thrown in a handful of fresh tarragon one time when parsley wasn't around. The bones of the recipe—the balance of sweet, tart, and creamy—hold up beautifully to gentle changes.
- Toast some walnuts or sunflower seeds for crunch and nutty depth.
- For a vegan version, use dairy-free yogurt and vegan mayo without hesitation.
- Serve it cold alongside anything grilled, or pile it on a sandwich for an instant upgrade.
Save This coleslaw has become one of those recipes I reach for when I want something that feels both effortless and a little bit special. It never disappoints, and it's the kind of thing that makes people feel cared for.
Recipe FAQs
- → What type of apple is best for this salad?
A sweet-tart variety works best to balance the creamy dressing and add a fresh, crisp flavor.
- → How can I prevent the apple from browning?
Toss grated apple with lemon juice before mixing to maintain its fresh color and avoid browning.
- → Can I substitute Greek yogurt in the dressing?
Yes, plain dairy-free yogurt is a great alternative for a vegan or dairy-free option.
- → What optional ingredients enhance the salad's texture?
Adding toasted walnuts or sunflower seeds provides extra crunch and nutty flavor.
- → Is this salad suitable for gluten-free diets?
Yes, it contains no gluten ingredients, making it safe for gluten-free diets.
- → How long should the salad chill before serving?
Refrigerate for at least 15 minutes to allow flavors to meld and develop fully.