Creamy Apple Coleslaw

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Creamy Apple Coleslaw

Yields: 6–8 Servings | Prep time: 15 mins | Chill time: 30 mins

Ingredients

The Dressing:

  • 1/2 cup Mayonnaise

  • 1/2 cup Sour cream or Greek yogurt

  • 1 tablespoon Fresh lime juice

  • 1 teaspoon Vinegar (white or apple cider)

  • 1 teaspoon Granulated sugar

  • Salt and pepper to taste

The Slaw Base:

  • 1 pound Coleslaw mix (shredded cabbage and carrots)

  • 1 small bunch Scallions, chopped

  • 1 Granny Smith apple, chopped fine

  • 1 Red apple (such as Gala or Fuji), chopped fine

Detailed Instructions

1. Whisk the Creamy Dressing

In a large mixing bowl, combine the mayonnaise, sour cream (or Greek yogurt), lime juice, vinegar, and sugar. Whisk vigorously until the dressing is completely smooth and the sugar has dissolved. Season with a pinch of salt and pepper.

2. Prep the Apples

Core and finely chop both the Granny Smith and red apple. Keeping the skins on provides a beautiful pop of color to the salad.

Pro Tip: To prevent the apples from browning while you prep the rest of the ingredients, you can toss them directly into the prepared dressing as soon as they are chopped.

3. Combine the Ingredients

Add the 1-pound bag of coleslaw mix, the chopped scallions, and the chopped apples into the large bowl containing the dressing.

4. Toss and Coat

Using large spoons or salad tongs, toss everything together until every shred of cabbage and piece of apple is evenly coated in the creamy dressing. Taste and add more salt or pepper if needed.

5. Chill Before Serving

For the best flavor and texture, cover the bowl and refrigerate for at least 30 minutes before serving. This allows the cabbage to soften slightly and the flavors of the lime and apple to meld into the dressing.

Why This Recipe Works

The acidity from the lime juice and vinegar prevents the apples from oxidizing (turning brown) while balancing the richness of the mayonnaise and sour cream.

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