Crisp Green Apple Coleslaw with Tangy Dijon Dressing

This green apple coleslaw recipe pairs beautifully with pulled pork. Sweet, tangy, creamy, and crunchy, it’s an excellent addition to cookouts, potlucks, and picnics.

Cabbage, apples, carrots, and celery slaw

I served this green apple coleslaw with slow-cooker BBQ pulled pork. It also works well with hot dogs, meatloaf, hamburgers, or steak—always a crowd-pleaser.

Serve alongside baked beans, creamed corn, or a cucumber salad for a full cookout spread.

Why You’ll Love This Recipe

Easy: Simple, accessible ingredients and straightforward assembly—shop, chop, mix, and enjoy.
Make Ahead: You can prepare it hours or the night before to save time on the day of your event.
Quick: A few minutes of chopping and mixing, then chill briefly so the flavors meld.

Ingredients

What you’ll need to make green apple coleslaw:

Ingredient Notes / Variations

Apples: Granny Smith apples give a bright tartness that balances the creamy dressing.
Cabbage: Using both green and purple cabbage adds color; using only green cabbage is fine for flavor.
Seasonings: A touch of mustard and lemon juice brightens the dressing. Cinnamon adds a subtle warmth that complements the apple and cabbage.

(See the recipe card below for quantities and full instructions.)

Step-By-Step Instructions

Making this apple coleslaw:

Step 1: Wash, core, and finely chop the apples.

Step 2: Wash and finely chop or shred the green and purple cabbage.

Step 3: Peel and shred the carrot; wash and finely chop the celery.

Step 4: Combine all ingredients in a large bowl and mix until evenly coated. Serve immediately or refrigerate for up to two days. Chilling for an hour helps the flavors meld.

(Full recipe and print options appear below.)

Tips & FAQs

Shred or julienne the carrots depending on the texture you prefer. Apples can be chopped or shredded for a finer texture. A food processor works well if you prefer quicker prep.

Pre-shredded or pre-chopped vegetables save time and work fine for this recipe. Fresh-squeezed lemon juice is best, but bottled lemon juice is an acceptable substitute.

Use plain yellow mustard or a mustard of your choice; different mustards will slightly change the flavor but remain delicious.

This apple coleslaw complements pulled pork perfectly—serve it on the side or piled on top of pulled pork on a bun or roll.

I hope you enjoy this green apple coleslaw. Leave a comment sharing how yours turned out and what you served it with.

If you try this Apple Coleslaw Recipe, consider leaving a star rating and a comment to let others know how it turned out. Thank you for visiting!

Recipe

Green Apple Coleslaw Recipe

This green apple coleslaw is perfect with pulled pork and serves well as a side for most meats.

Course: Salad, Side Dish

Cuisine: American

Prep Time: 20 minutes

Total Time: 20 minutes

Servings: 8

Calories: 228 kcal

Author: Sally

Ingredients

2 Granny Smith apples, large, chopped finely (about 3 heaping cups)
1 cup purple cabbage, chopped finely or shredded
2 cups green cabbage, chopped finely or shredded
1 large carrot, shredded
1 large celery stalk, chopped
1 cup mayonnaise
1 tablespoon yellow mustard
1/4 teaspoon cinnamon
1/2 teaspoon sweet paprika
4 teaspoons lemon juice (or juice from one small lemon)
1/2 teaspoon black pepper

Instructions

Combine the apple, cabbage, carrot, and celery in a large bowl. Add the mayonnaise and mustard and mix until combined.
Add the cinnamon, paprika, lemon juice, and black pepper; stir to incorporate.
Taste and add salt if desired.
Serve immediately or refrigerate until ready to use. Chilling for about an hour enhances the flavor.

Nutrition