This crunchy cabbage apple salad is cole slaw with a twist: A mouth-watering mixture of sweet apples and crunchy cabbage tossed in a creamy dressing that’s egg and dairy free. It’s the perfect dish to go alongside (or on top) of pulled pork sandwiches and is super easy to make!
Why you'll love this recipe
Whether you call it apple coleslaw, apple cabbage salad, or cabbage apple salad you’re going to love this salad! Here’s why:
It’s quick and easy to make! This recipe has just a handful of ingredients and doesn't require a lot of prep time. It only takes about 15 minutes to put it together and 20-30 minutes to chill before serving.
The crunchy texture of cabbage paired with sweet and tangy apples make it a mouthwatering salad that goes beautifully with your favorite barbecue sandwiches (we love it with pulled pork!)
It’s free from common allergens including dairy, eggs, and soy. The creamy dressing is made with vegan mayonnaise but it’s still every bit as delicious as traditional cole slaw dressing so everyone can enjoy this tasty side dish!
Ingredients
- Cole slaw mix - You can get fresh green cabbage and carrots and chop them up yourself but why go through the trouble? Cole slaw mix is just as nutritious and the work of chopping is done for you! If you see any pieces that are larger than the rest, take a knife and chop it up a bit so they’re all about the same size.
- Apples -I like a crunchy apple with sweet and tart flavors for this salad. Two of my favorites are Honey Crisp and SweeTango. Choose whatever type of apple you would like to snack on and it will taste great in this salad! I like to cut them into matchsticks so the shape and texture match the shredded cabbage.
- Red onion - chopped or sliced thinly.
- Lemon juice - to keep the apples from turning brown. Although freshly squeezed always tastes best, I use bottled lemon juice because I always have it on hand.
- Vegan mayo - My go-to brand is Hellman’s (Amazon affiliate link) because it is widely available at grocery stores near me. There are other options you can choose from that are vegan and allergy friendly, too.
- Granulated sugar - you could also use honey or maple syrup.
- Vinegar - I have used both distilled vinegar and apple cider vinegar. Either one gives the dressing the desired tangy flavor.
- Salt
- Black pepper
How to make it
Once you have your apples and onions cut up, making this salad is very quick and easy! Here are the steps:
First, pour the lemon juice over the apples and toss to coat them. This will help keep the apples from browning.
Next, pour the cole slaw mix, apples, and diced onion into a large bowl.
Next, combine the vegan mayonnaise, sugar, vinegar, salt, and pepper in a bowl until it is smooth.
Pour the dressing mixture over the apples, cole slaw mix, and onion.
Next, stir everything together until it is combined.
Finally, transfer the salad to a serving bowl and chill in the refrigerator for 20-30 minutes before serving.
Recipe tips and variations
Vary the texture - Cabbage in coleslaw can be finely chopped or coarsely shredded based on personal preference. I opt for a coarser texture, ideal for topping pulled pork sandwiches (and less effort!) For a wetter slaw, finely chop the mix.
Add raisins to add a touch more sweetness to the salad. About ¼ cup works is just enough without being overpowering.
Not a fan of onions? Go ahead and omit the red onion or reduce to 2 tablespoons for a touch of onion flavor.
Serve within 24 hours for best results. Refrigerate leftovers for up to 3-4 days after preparing. The dressing does tend to thin out the longer it sits but still tastes delicious.
Food allergen notes
This apple cole slaw recipe as written is free from the top 9 allergens as long as you choose the right mayonnaise. Most mayo has egg in it, but vegan mayo is egg free and works well to make creamy dressings for salads like this one.
If you have a soy AND egg allergy, you will want to be sure that the egg free mayo is also made without soy lecithin and or soybean oil, common ingredients in salad dressings.
📖 Recipe
Cabbage Apple Salad
Ingredients
- 1 14 ounce bag of coleslaw mix
- 2 cups apples cut into matchsticks
- ¼ cup red onion chopped
- ½ cup vegan mayonnaise
- 2 tablespoons granulated sugar
- 1 ½ tablespoons vinegar
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 teaspoons lemon juice
Instructions
- Add the apple matchsticks to a large bowl along with the lemon juice; toss to coat. Then, add in the cole slaw mix and diced red onion.
- In a smaller bowl, mix together the vegan mayonnaise, sugar, vinegar, salt and pepper until it is smooth and creamy.
- Pour the mayonnaise mixture over the cabbage mixture and stir until evenly distributed. Pour into a serving bowl and put in the refrigerator to chill for 20-30 minutes.
Notes
- Not sure how to cut apples into match sticks? Check out this video.
- To make sure the cabbage shreds are about the same size, you can take a handful at a time and coarsely chop it making sure to cut any larger pieces to about the same size as the rest.
- If you don't like onion, feel free to omit it.
- For the best flavor, let the dish chill for about 30 minutes.
- Refrigerate the cole slaw in a covered container for 3-4 days. The dressing will become thinner as it sits so it's best to serve within 24 hours of preparing.
Nutrition
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ellen Harrington says
I would love to try this recipe but how much yogurt do I use? It isn't listed in the ingredients.
Kristi says
Hi Ellen,
Thanks for pointing this out! This recipe can be made with "safe" mayonnaise or "safe" plain yogurt depending on what works for you with your specific allergens. I have made it both ways and sometimes have used a combination of both. I updated the recipe to try to make that more clear. Thanks again!