Irresistible Apple Cider Coleslaw

Disclaimer: Our editors have used AI to create or enhance parts of this article. All content has been fact-checked by our team to ensure accuracy.

If you ask me, coleslaw gets way better when you add apple cider to the mix.

This sweet and tangy side dish puts a fresh spin on the classic cabbage salad we all know. Crisp cabbage and carrots get tossed with a dressing that has apple cider vinegar as the star ingredient.

The apple cider gives it a fruity kick that pairs perfectly with the crunch of fresh vegetables. A touch of honey balances out the tang, while a sprinkle of seeds adds extra texture.

It’s a crowd-pleasing side that works great at barbecues, potlucks, or just a regular weeknight dinner.

What Kind of Cabbage Should I Use?

This recipe calls for both green and red cabbage, which gives you a nice mix of colors and slightly different flavors. Green cabbage tends to be a bit milder and crispier, while red cabbage has a slightly peppery taste and adds that pretty purple color to your slaw. You can absolutely use just one type if that’s what you have on hand – all green or all red will work perfectly fine. When picking out your cabbage, look for heads that feel heavy for their size and have crisp, tightly packed leaves without any brown spots or wilted edges.

Options for Substitutions

This coleslaw is pretty forgiving when it comes to swaps, so here are some easy substitutions:

• Red cabbage: If you can’t find red cabbage, just use a full head of green cabbage instead. You’ll lose some of the pretty color contrast, but the taste will be just as good.
• Apple cider vinegar: White wine vinegar or regular white vinegar work well here. You might want to add a pinch of sugar to balance the flavor since apple cider vinegar is naturally a bit sweeter.
• Honey: Maple syrup or brown sugar are great alternatives. If using brown sugar, start with 1 tablespoon and taste as you go.
• Grainy mustard: Regular yellow mustard works fine, though you might want to use a bit less since it can be sharper than grainy varieties.
• Green onions: Thinly sliced regular onion or shallots make good substitutes. If using regular onion, try soaking the slices in cold water for 10 minutes to mellow the bite.
• Olive oil: Any neutral oil like vegetable or canola oil will work perfectly in this dressing.

Watch Out for These Mistakes While Cooking

The biggest mistake when making apple cider coleslaw is adding the dressing too early, which causes the cabbage to become limp and watery – wait until just before serving to toss everything together for the best crunch.

Another common error is cutting your vegetables too thick, so aim for thin, uniform shreds on both cabbages and carrots to ensure every bite has the perfect texture and flavor balance.

Don’t skip seasoning your dressing properly with salt and pepper, as underseasoned coleslaw tastes flat no matter how fresh your ingredients are, and always taste and adjust before serving.

For extra flavor, let your dressed coleslaw sit for just 10-15 minutes before serving to allow the flavors to meld, but any longer and you’ll lose that satisfying crispness.

What to Serve With Apple Cider Coleslaw?

This tangy, crisp coleslaw is perfect alongside barbecue favorites like pulled pork sandwiches, grilled chicken, or smoky ribs – the apple cider vinegar really cuts through rich, fatty meats beautifully. It also makes a great side for fish tacos or fried chicken, adding a fresh crunch that balances out heavier dishes. I love serving it at summer cookouts with burgers and hot dogs, or even as a topping for pulled pork sliders. The sweet and tangy flavors also pair nicely with cornbread or baked beans for a complete comfort food spread.

Storage Instructions

Refrigerate: Apple cider coleslaw actually gets better with time! Store it in an airtight container in the fridge for up to 5 days. The flavors really meld together after a few hours, so I often make this a day ahead for parties or BBQs.

Make Ahead: This coleslaw is perfect for meal prep since it doesn’t get soggy like mayo-based versions. You can prep all the vegetables and dressing separately up to 2 days ahead, then toss everything together when you’re ready to serve. The cabbage actually softens nicely and soaks up all those tangy flavors.

Refresh: If your coleslaw seems a bit dry after sitting in the fridge, just give it a good stir and add a splash more apple cider vinegar or olive oil. Sometimes the vegetables absorb the dressing, so a little extra helps bring back that fresh, crisp taste.

Preparation Time	10-15 minutes
Cooking Time	0 minutes
Total Time	10-15 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 5-10 g
• Fat: 50-60 g
• Carbohydrates: 40-50 g

Ingredients

For the coleslaw:

• 1/2 head green cabbage, sliced or shredded
• 1/2 head red cabbage, sliced or shredded
• 2 large carrots, peeled and julienned or shredded
• 3 green onions, sliced thin

For the vinaigrette:

• 1/4 cup apple cider vinegar
• 1/4 cup olive oil
• 1 tbsp dijon or grainy mustard
• 2 tbsp honey (liquid)
• Salt, to taste
• Pepper, to taste

Step 1: Combine the Vegetables

• 1/2 head green cabbage, sliced or shredded
• 1/2 head red cabbage, sliced or shredded
• 2 large carrots, peeled and julienned or shredded
• 3 green onions, sliced thin

In a large bowl, add the sliced or shredded green cabbage, red cabbage, julienned or shredded carrots, and thinly sliced green onions.

Toss everything together until the vegetables are well mixed and evenly distributed.

Step 2: Make the Dressing

• 1/4 cup apple cider vinegar
• 1/4 cup olive oil
• 1 tbsp Dijon or grainy mustard
• 2 tbsp honey (liquid)

In a small bowl or jar, combine the apple cider vinegar, olive oil, Dijon or grainy mustard, and liquid honey.

Whisk or shake the mixture until it becomes smooth and fully blended.

Step 3: Dress the Coleslaw

• vegetable mixture from Step 1
• dressing from Step 2

Pour the prepared dressing from Step 2 over the cabbage mixture from Step 1.

Use tongs or your hands to toss thoroughly, ensuring all the vegetables are well coated with the dressing.

Step 4: Season and Chill

• salt, to taste
• pepper, to taste

Season the coleslaw with salt and pepper to taste.

Mix once more, then cover and refrigerate until ready to serve.

I like to let the coleslaw chill for at least 30 minutes before serving—this lets the flavors meld and makes the salad extra crisp.