No barbecue is complete without side dishes. And, this tangy and creamy Apple Coleslaw is one of the sides we like to serve because it pairs well with pork or chicken.
Originally posted in January 2021, this recipe has been updated in June 2025.
I like to change things up when it comes to coleslaw, always experimenting with different flavours. Coleslaw is one of those salads whose flavours can be easily changed.
It’s no secret that pork and apples go well together. So adding apples to coleslaw was a no-brainer for me when I was looking for a topping for pork tacos. It took a few tries but I was finally able to find the right combination of mayonnaise and acids to make this apple coleslaw taste just right.
Ingredients for Apple Coleslaw
This coleslaw has nine ingredients in it:
- Granny Smith apples.
- Coleslaw mix.
- Mayonnaise.
- Apple cider vinegar.
- Dijon mustard.
- White sugar.
- Celery seed.
- Salt.
- Pepper.
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About the Ingredients
This recipe uses bagged cabbage which is a mix of green and red cabbage mixed with shredded carrots. This makes the dish quicker to make. You can shred cabbage and carrots for this slaw as well.
Granny Smith apples are used and they add the right amount of crispness. These apples are also tart so they pair well with the cabbage.
White sugar is added to balance out the flavours of the other ingredients.
How to Serve Apple Coleslaw
This is a perfect side dish for a large gathering since it is easily doubled or tripled. It makes a great side dish for brisket, but also with hot dogs and burgers.
The flavours in this coleslaw pair well with BBQ of all kinds, especially chicken or pork. It can be served on sandwiches or as a side dish.
What Kind Of Sandwich Has Coleslaw On It?
There are many ways to top a sandwich and coleslaw is no exception. Add this Apple Coleslaw to pull pork sandwiches or BBQ chicken sandwiches.
It is also great to serve with fish tacos or pork belly tacos.
Substitutions
The recipe calls for Granny Smith Apples, but you can use any apples you have on hand. Granny Smith apples are great because of their tartness. If you will be changing the apples in the recipe, a firm apple works best. Softer apples like MacIntosh become mushy in coleslaw.
The Dijon whole-grain mustard in this recipe can be replaced with regular grainy mustard.
We use bagged coleslaw in all our coleslaw recipes because it is quicker and easier, especially when we are hosting a barbecue for friends and family. But you can shred cabbage and carrots to make this.
Broccoli Slaw or Kale Slaw can also be substituted for the cabbage and carrot mix.
Does The Coleslaw Have To Chill Before Serving?
The coleslaw should be served cold and it is best if it has been chilled for at least an hour before serving to let the flavours come together.
Usually, we will make the coleslaw early in the morning, refrigerate it and serve it that night for dinner.
If you have made this recipe, let us know in the comments below.
Apple Coleslaw
Ingredients
- ½ cup mayonnaise
- 2 Tbsp Apple Cider Vinegar
- 1 Tbsp white sugar
- 1 Tbsp Dijon whole grain mustard
- ½ tsp salt
- ½ tsp celery seed
- ½ tsp white pepper
- 1 bag shredded cabbage and carrot mix
- 1 Granny Smith apple, cut julienne style
Instructions
- In a medium bowl whisk together all ingredients except the cabbage and carrot mix and apple.
- Add cabbage and carrot mix and apple to a large bowl, pour mayonnaise mixture over.
- Stir to coat.
- Refrigerate for 30-45 minutes before serving to allow flavors to blend together.
- Leftovers can be refrigerated, covered for up to two days.
