No barbecue is complete without side dishes. Apple Coleslaw is one of the sides we like to serve because it pairs well with pork or chicken.
I like to change things up when it comes to coleslaw, always experimenting with different flavors. Coleslaw is one of those salads the flavors can be easily changed.
It’s no secret that pork and apples go well together. So adding apples to coleslaw was a no-brainer for me when I was looking for a topping for pork tacos. It took a few tries but I was finally able to find the right combination of mayonnaise and acids to make this apple coleslaw taste just right.
Ingredients for Apple Coleslaw
This coleslaw has nine ingredients.
This recipe uses bagged cabbage which is a mix of green and red cabbage mixed with shredded carrots. This makes the dish quicker to make. You can shred your own cabbage and carrots for this slaw as well.
Granny Smith apples are used and they add the right amount of crispness. These apples are also tart so they pair well with the cabbage.
Apple cider vinegar is a must in this recipe. I have tried different vinegar flavors but the results were subpar.
Dijon mustard in this recipe complements the tangy flavours in the dish and the mayonnaise base of this coleslaw.
Sugar adds just a bit of sweetness which is needed to balance out the other flavours.
Salt, pepper, and celery salt are the last of the ingredients.
How to Serve Apple Coleslaw
This is a perfect side dish for a large gathering since it is easily doubled or tripled.
This dish goes great with BBQ, especially chicken or pork. It can be served on sandwiches or on the side.
What Kind Of Sandwich Has Coleslaw On It?
There are many ways to top a sandwich and coleslaw is no exception. Add this Apple Coleslaw to pull porked sandwiches or BBQ chicken sandwiches.
It is also great to serve on fish tacos or pork belly tacos.
The recipe calls for Granny Smith Apples, but you can use any apples you have on hand. I like Granny Smiths because of their tartness. If you will be changing the apples in the recipe, a firm apple works best. Softer apples like MacIntosh become mushy in coleslaw.
The Dijon whole-grain mustard in this recipe can be replaced with regular grainy mustard.
We use bagged coleslaw in all our coleslaw recipes because it is quicker and easier, especially when we are hosting a barbecue for friends and family. But you can shred cabbage and carrots to make this.
Broccoli Slaw or Kale Slaw can also be substituted for the cabbage and carrot mix.
- ½ cup mayonnaise
- 2 Tbsp Apple Cider Vinegar
- 1 Tbsp white sugar
- 1 Tbsp Dijon whole grain mustard
- ½ tsp salt
- ½ tsp celery seed
- ½ tsp white pepper
- 1 bag shredded cabbage and carrot mix
- 1 Granny Smith apple, cut julienne style
- In a medium bowl whisk together all ingredients except the cabbage and carrot mix and apple.
- Add cabbage and carrot mix and apple to a large bowl, pour mayonnaise mixture over.
- Stir to coat.
- Refrigerate for 30-45 minutes before serving to allow flavors to blend together.
- Leftovers can be refrigerated, covered for up to two days.