This apple slaw has been a summer and holiday favorite in my house for years. I first put it together one late autumn when I wanted a light, crisp side that balanced a heavy roast dinner. The contrast of tart red apples against creamy, slightly sweet dressing and the crunch of slivered almonds made it instantly addictive. It’s the kind of dish that arrives at a table and disappears quickly — people keep reaching back for another forkful.

I love this version because it’s fast to assemble, uses pantry-friendly staples, and scales easily. The dressing — a blend of mayonnaise, sour cream, honey, and apple cider vinegar — clings to each strand of slaw without becoming heavy. Fresh apple matchsticks keep their texture even after chilling, and dried cranberries add pops of sweet-tart fruit that pair beautifully with the savory base. Whenever I make a double batch for gatherings, guests often ask for the recipe and then email me their own little twists. It’s simple, reliable, and always a crowd-pleaser.

Ingredients

• Mayonnaise (1/2 cup): Use a good-quality full-fat mayonnaise for creaminess. I like Hellmann’s/Best Foods for a neutral flavor that blends well with sour cream and doesn’t overpower the apples.
• Sour cream (1/3 cup): Adds tang and lightness; swap for Greek yogurt if you prefer a tangier finish and a slightly lighter texture.
• Honey (2 tablespoons): Balances the vinegar and dries fruit; use a mild clover or wildflower honey so the dressing stays mellow.
• Apple cider vinegar (2 tablespoons): Brightens the dressing and helps keep apple slices from browning too quickly after tossing.
• Salt (1/2 teaspoon) and black pepper (1/4 teaspoon): Simple seasoning—adjust to taste after chilling.
• Coleslaw mix (6 cups from a 16-ounce bag): The mix of shredded green and purple cabbage and carrots provides an immediate foundation—buy the freshest bag you can find for crispness.
• Red apples (2 large, julienned, ~2 cups): Choose crisp varieties like Honeycrisp, Fuji, or Pink Lady for the best texture and balance of sweet-tart flavor.
• Matchstick carrots (1/2 cup): If your coleslaw mix lacks carrot intensity, add extra matchsticks for color and sweetness.
• Green onions (1/2 cup, sliced): Use the tender green and white parts; they add a mild allium note without overpowering the fruit.
• Dried cranberries (1/2 cup): For sweet-tart pockets of flavor; choose unsweetened or reduced-sugar if you want to keep sweetness lower.
• Slivered almonds (1/2 cup): Lightly toasted for deeper nuttiness; they bring contrast and crunch. Substitute pumpkin seeds for a nut-free option.

Instructions

Make the dressing: In a small bowl, whisk together 1/2 cup mayonnaise, 1/3 cup sour cream, 2 tablespoons honey, 2 tablespoons apple cider vinegar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until smooth. Whisking in one direction for 20–30 seconds helps emulsify the dressing so it coats the vegetables evenly. Prepare the produce: Weighing or eyeballing, measure about 6 cups of coleslaw mix from a 16-ounce bag into a large mixing bowl. Core and cut 2 large red apples into julienne matchsticks (about 2 cups) so the pieces are bite-sized and mingle easily with the slaw. Add 1/2 cup matchstick carrots and 1/2 cup sliced green onions. Assemble the slaw: Scatter 1/2 cup dried cranberries and 1/2 cup slivered almonds over the bowl. Pour the dressing over the ingredients and toss gently but thoroughly with salad tongs or two large spoons until every strand is lightly coated. Taste and adjust salt and pepper; dressing should be balanced between sweet and tangy. Chill before serving: Cover the bowl with plastic wrap and refrigerate for 30 minutes. Chilling allows the cabbage to soften slightly and the flavors to marry while keeping apple pieces crisp. If you plan to serve later, give the slaw a quick toss before plating and garnish with a few extra almonds.

Storage Tips

Store the prepared slaw in an airtight container in the refrigerator for up to 2–3 days. For best texture, reserve a handful of slivered almonds and a few extra apple matchsticks to add just before serving — this preserves nut crunch and apple snap. If you need to transport the salad, pack the dressing separately and toss on arrival to prevent the cabbage from becoming too soft. Look for signs of spoilage like an off smell or slimy cabbage before serving.

Ingredient Substitutions

To make this dairy-free swap the sour cream for plain dairy-free yogurt and use a vegan mayonnaise; the dressing will be slightly tangier with plant-based yogurt. For nut-free needs, replace slivered almonds with toasted sunflower or pumpkin seeds. If you want less sweetness, reduce dried cranberries to 1/4 cup and add 1 tablespoon fresh lemon juice to brighten the dressing. For lower fat, replace half the mayonnaise with plain Greek yogurt and reduce honey to 1 tablespoon.

Serving Suggestions

Serve alongside grilled chicken, pulled pork, or pan-seared salmon for a contrast of rich and bright flavors. Spoon it onto burger buns for a crunchy slaw topping, or present it as part of a picnic platter with pita, hummus, and sliced cheeses. Garnish with extra green onion slices, a sprinkle of toasted almonds, and a light drizzle of honey for an elegant finish.

Cultural Background

Slaws and cabbage salads appear in many cuisines; this apple variation draws on classic American picnic and barbecue sides where sweet fruit, tart vinegar, and creamy bases complement smoky mains. Adding apples and nuts is a longstanding rural practice that stretches produce into satisfying sides during harvest season — the dried cranberries nod to New England tastes where tart-sweet fruit is commonly paired with savory dishes.

Seasonal Adaptations

In autumn and winter, use firm apples like Honeycrisp and add a pinch of cinnamon to the dressing for warmth. In spring, swap dried cranberries for fresh strawberries or thin-sliced radishes for peppery brightness. For summer barbecues, fold in fresh corn kernels roasted on the grill for color and sweetness. These small swaps let the base shine while adapting the salad to seasonality.

Meal Prep Tips

For weekly meal prep, keep the dressing in a sealed jar and the slaw components in a separate airtight container. Portion into individual containers with a small packet of almonds to keep them crisp. When ready to eat, toss dressing with the mix and top with almonds and apple slices. This method keeps produce fresh for lunches and ensures a quick, attractive side for dinners throughout the week.

Whether you’re hosting a large gathering or simply want a reliable weekday side, this apple slaw delivers bright flavor, satisfying crunch, and simple preparation — give it a try and make it your own with seasonal tweaks.