Fall is always my favorite time of year, especially when it comes to food. I remember when I was little, my mom would always make a big batch of coleslaw for our family gatherings. It was always a hit, but it wasn’t until I started experimenting in the kitchen myself that I realized how versatile coleslaw could be.
Now, I love putting a seasonal twist on this classic dish, and that’s how this fall apple coleslaw came to be. The crisp apples, crunchy cabbage, and tangy-sweet dressing create the perfect side for any autumn meal. It reminds me of the crisp air and colorful leaves that make fall so special.
This recipe is more than just a salad; it’s a celebration of the season’s bounty, and it’s incredibly easy to make. The flavors of fall apples mixed with crunchy cabbage are so comforting. If you’re looking for another way to enjoy the best of fall, check out this southern fried apples recipe!
Why you’ll love this Fall Apple Coleslaw
- It’s a vibrant and flavorful alternative to traditional coleslaw. The apple adds a touch of sweetness that balances the tanginess of the dressing perfectly.
- This fall apple coleslaw is incredibly easy to make and requires minimal prep time. You can have a delicious and refreshing side dish ready in just 20 minutes!
- The combination of textures – crisp apples, crunchy cabbage, and chewy cranberries – makes every bite interesting and satisfying.
- It’s a versatile dish that pairs well with a variety of main courses. Think grilled chicken, turkey burgers, or even BBQ ribs.
- This fall apple coleslaw is perfect for potlucks, picnics, and family gatherings. It’s always a crowd-pleaser!
- The dressing is light and refreshing, not heavy or overpowering. It allows the natural flavors of the apples and cabbage to shine through.
Ingredients
- 1/2 head green cabbage, shredded
- 1/4 head red cabbage, shredded
- 2 medium carrots, shredded
- 2 Granny Smith apples, cored and diced
- 1 Honeycrisp apple, cored and diced
- 1/2 cup dried cranberries
- 1/2 cup chopped walnuts or pecans
- 1/2 cup mayonnaise
- 1/4 cup apple cider vinegar
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 1/2 teaspoon celery seed
- Salt and pepper to taste
Directions
Step 1
Fall apple coleslaw makes every moment feel energetic. In a large bowl, combine the shredded green cabbage, red cabbage, carrots, diced Granny Smith apples, diced Honeycrisp apple, dried cranberries, and chopped walnuts or pecans.
Step 2
In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, honey, Dijon mustard, celery seed, salt, and pepper until well combined.
Step 3
Pour the dressing over the coleslaw mixture and toss gently to coat all ingredients evenly. Adjust seasoning to taste.
Step 4
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld. This step is important for the best taste and texture. You can even refrigerate it for a few hours or overnight to allow the flavors to really develop.
Step 5
Before serving, toss the fall apple coleslaw again. Garnish with additional chopped nuts or dried cranberries, if desired. Serve chilled.
Variations, pairings, and serving ideas
Variations
For a sweeter coleslaw, consider adding a touch more honey to the dressing. You can also experiment with different types of apples, such as Fuji or Gala, to vary the flavor profile of your fall apple coleslaw.
If you’re looking to add a little heat, try including a pinch of red pepper flakes to the dressing. This will give the coleslaw a subtle kick that complements the sweetness of the apples and cranberries.
Another fun variation is to add some shredded turkey breast to the coleslaw for a heartier meal. This makes it a great option for a light lunch or dinner. You could also substitute sunflower seeds for the walnuts or pecans for a nut-free version.
Pairings
This fall apple coleslaw is a fantastic side dish for grilled or roasted chicken. The sweetness of the apples and cranberries pairs beautifully with the savory flavor of the chicken.
It also complements turkey burgers perfectly. The coleslaw adds a refreshing crunch and tangy sweetness that balances the richness of the burger. For more delicious burger recipes, check out this recipe for BBQ chicken coleslaw wraps from Fork Haven .
Consider serving this coleslaw alongside your favorite BBQ dishes. It’s a great way to add some freshness and lightness to a heavier meal. It’s also great alongside a hearty sandwich or wrap.
Serving ideas
Serve this fall apple coleslaw in a large bowl as part of a buffet. Its vibrant colors make it an attractive addition to any table.
For a more elegant presentation, consider serving the coleslaw in individual ramekins or small bowls. This is a great option for dinner parties or special occasions.
Garnish the coleslaw with a sprinkle of chopped nuts or dried cranberries just before serving. This adds a pop of color and texture that elevates the dish.
Storage and make-ahead tips
Storage
Store leftover fall apple coleslaw in an airtight container in the refrigerator for up to 3 days. The apples may brown slightly, but the flavor will still be great.
If you’re concerned about the apples browning, you can toss them with a little lemon juice before adding them to the coleslaw. This will help to prevent oxidation.
Freezing this coleslaw is not recommended, as the mayonnaise-based dressing may separate and become watery when thawed. It’s best to enjoy it fresh.
Make-ahead
You can easily make the dressing for this fall apple coleslaw up to 2 days in advance. Store it in an airtight container in the refrigerator until ready to use.
You can also shred the cabbage and carrots ahead of time. Store them separately in the refrigerator to prevent them from becoming soggy.
When you’re ready to assemble the coleslaw, simply combine the prepped ingredients and toss with the dressing. This makes it a quick and easy side dish to prepare for a busy weeknight or a large gathering.
Common mistakes when making Fall Apple Coleslaw
- Not shredding the cabbage finely enough: The cabbage should be finely shredded so that it’s easy to eat and mixes well with the other ingredients. Use a food processor or a sharp knife to achieve the desired texture.
- Overdressing the coleslaw: Add the dressing gradually and toss gently until the coleslaw is evenly coated. Avoid adding too much dressing, which can make the coleslaw soggy.
- Not allowing the flavors to meld: Refrigerating the coleslaw for at least 30 minutes (or longer) allows the flavors to meld and the cabbage to soften slightly. This step is crucial for the best taste and texture.
- Using low-quality mayonnaise: The quality of the mayonnaise can significantly impact the flavor of the coleslaw. Choose a high-quality mayonnaise for the best results.
- Skipping the celery seed: Celery seed adds a subtle but important flavor to the dressing. Don’t skip this ingredient, as it contributes to the overall taste of the coleslaw.
Final notes
This fall apple coleslaw is a simple yet delicious side dish that’s perfect for any occasion. With its crisp apples, crunchy cabbage, and tangy-sweet dressing, it’s sure to be a hit with your family and friends.
Don’t be afraid to experiment with different variations to find your perfect combination of flavors. Whether you add a touch of heat or swap out the nuts, this coleslaw is incredibly versatile and easy to customize.
So, gather your ingredients, put on some music, and get ready to create a dish that celebrates the flavors of fall! You won’t be disappointed.
Loved this Fall Apple Coleslaw? Try these next
- Southern fried apples recipe
- Pineapple cheese ball recipe
- Lemon honey chicken recipe
- Bbq chicken coleslaw wraps
- Jalapeno popper enchiladas amazing jalapeno popper
Fall Apple Coleslaw
Crisp apples, crunchy cabbage, and a tangy-sweet dressing make this Fall Apple Coleslaw the perfect side dish for any autumn meal. It’s a vibrant and flavorful alternative to traditional coleslaw!
- Total Time: 20 minutes
- Yield: 6 servings 1x
Ingredients
- 1/2 head green cabbage, shredded
- 1/4 head red cabbage, shredded
- 2 medium carrots, shredded
- 2 Granny Smith apples, cored and diced
- 1 Honeycrisp apple, cored and diced
- 1/2 cup dried cranberries
- 1/2 cup chopped walnuts or pecans
- 1/2 cup mayonnaise
- 1/4 cup apple cider vinegar
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 1/2 teaspoon celery seed
- Salt and pepper to taste
Instructions
- In a large bowl, combine the shredded green cabbage, red cabbage, carrots, diced Granny Smith apples, diced Honeycrisp apple, dried cranberries, and chopped walnuts or pecans.
- In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, honey, Dijon mustard, celery seed, salt, and pepper until well combined.
- Pour the dressing over the coleslaw mixture and toss gently to coat all ingredients evenly. Adjust seasoning to taste.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld. This step is important for the best taste and texture.
- Before serving, toss the coleslaw again. Garnish with additional chopped nuts or dried cranberries, if desired. Serve chilled.
Notes
For a creamier coleslaw, use a little more mayonnaise. For a tangier flavor, add a splash more apple cider vinegar. Store leftover coleslaw in an airtight container in the refrigerator for up to 3 days. The apples may brown slightly, but the flavor will still be great. Substitute maple syrup for honey for a different flavor profile.
Nutrition
- Serving Size: 1 serving
- Calories: 285
- Sugar: 20g
- Sodium: 85mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 10mg