Tangy Apple Coleslaw

in Apples, Cookouts & Picnics, Salads, Vegetarian, Veggies

Jason and I sometimes have very different ideas about a specific dish. Like coleslaw. If you ask me, coleslaw ain’t coleslaw without mayo. The Foodie Groom? He despises coleslaw with mayo. Actually, he despises all coleslaw.

So when he pointed to the TV and said, “Ooh!” I was a little surprised. (That’s how we communicate, a finger point and a few caveman-like grunts.) I think he would eat most vegetables if I threw in some Granny Smith apples 🙂

I resisted many, many urges to drop a dollup of homemade mayo into the bowl as I was dressing the coleslaw but blending the dressing creates a creamy-enough-emulsion. The coleslaw and apples stayed tender-crips for the entire 3 days it stuck around. It was good on burgers, sandwiches, and as a side to barbecue chicken. It might have even been good cold, eaten straight from the bowl in front of an open fridge.

So I stand corrected. Coleslaw can be very good coleslaw, even when it doesn’t contain mayo.

Tangy Apple Coleslaw

Crisp, tangy coleslaw perfect for topping burgers or sandwiches.


  • For the dressing:
  • 3 Tbsp olive oil
  • 3 Tbsp vegetable oil
  • 1/2 cup cider vinegar
  • 1/4-1/2 cup sugar
  • 1 Tbsp Dijon mustard
  • 1 clove garlic
  • 1/4 tsp red pepper flakes
  • For the coleslaw:
  • 1 medium head green cabbage , cored and finely sliced
  • 2 apples, cored and cut into thin matchsticks (I used a Granny Smith and a Gala)
  • 2 green onions, thinly sliced


  1. Blend oils, vinegar, 1/4 cup sugar, mustard, garlic, and red pepper for ~1 minute in a blender.
  2. Allow dressing to sit while preparing the coleslaw, taste for sweetness and then blend in additional sugar if necessary.
  3. Toss cabbage, apples, and green onions in a large bowl.
  4. Pour dressing over and toss to mix.
  5. Cover with plastic and refrigerate until cold. Store leftovers in the fridge (the coleslaw stays crisp ~3 days).


Yields: 6-8 servings

Adapted from Cook’s Country

Estimated time: 20 minutes

18 comments… add one
  • I’m also not a huge coleslaw fan, mostly because of the mayo. But this looks like something I’d really like!

  • Katrina

    Umm! Looks good. I LOVE Cole Slaw. My husband made it with fresh pineapple the other week as a substitute to sugar altogether and it was AMAZING! (but we had a dollop of Mayo, how can you not:)

  • I’m a mayo in coleslaw kinda girl, too. BUT, this does look really delicious!

  • You’re probably going to disown me for saying this, but I absolutely HATE mayo! Which means…I absolutely love this coleslaw and want to eat it every day for the rest of my life. Possibly. So please don’t disown me.

    • spaz

      Disown. Come on, who dosen’t like Mayo!

  • I hate mayo, so I definitely have to try this coleslaw! It looks so fresh and delicious!

  • This looks really delicious

  • I would agree and say at first I would not have tried making a coleslaw without mayo! But, this looks really good. I enjoy that sweet crunch in recipes like this. When I make this I might throw some chicken chunks in with it. M-mm. Thanks for the post and if you have time check out my blog sometime 🙂

  • Great post! I am not a huge fan of mayo… so I definetly want to try this recipe out…

  • what a fun take on coleslaw!

  • Diane

    This was delicious. I made this for a party and it was a huge hit. Thanks for sharing this!

  • Mandy

    Made this tonight and we liked it. I’ll make it again. I halved the sugar and thought it was just fine like that.

  • Amanda

    Very good! I just had to add some toasted sesame seeds (which toasted perfectly in the pan that was still coated with oil just after heating and adding to the veggies) and a squeeze of lemon!

  • Chloe

    Made this with some Lobster I bought for supper and some home made fries, it was really good gave a nice sweetness to the salty meal we were having!

  • Jacquie Marie

    MMM!. I’ m making this to take as a side to a low country boil my friends are throwing on Sunday!

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