Apple Cider Vinegar Coleslaw

This Apple Cider Vinegar Coleslaw is perfectly balanced – not too creamy and not too sharp. A simple ratio, smart ingredients, and a quick rest keep it crisp and never watery.

Save This Recipe!

Enter your email and we’ll send this recipe to your inbox.

I agree to getting emails from you.

“This coleslaw is amazing and I honestly do not like coleslaw. The dressing is so so good, recipe is perfection!!”

—Gina

Apple Cider Vinegar Coleslaw That Gets The Balance Right

There are two types of coleslaw that tend to disappoint.

The super creamy kind that feels heavy after two bites, and the vinegar-heavy version that’s so sharp it kind of takes over your whole plate.

This apple cider vinegar coleslaw lands right in the middle. It’s creamy enough to coat every bite, but still bright and tangy thanks to a slightly higher ratio of cider vinegar. Shredded apple adds a little natural sweetness and crunch, which helps balance the acidity without making it taste sugary.

This is one of our favorite Side Dishes For Ribs, but it also works well piled onto pulled pork sandwiches or next to Oven Baked Brisket.

Apple Cider Coleslaw Recipe Ingredients

A full recipe card, including exact ingredient amounts, appears at the bottom of this post.

• tri-color coleslaw mix – we tested this apple coleslaw recipe both ways – shredding the veggies ourselves, and with bagged mix, and honestly, bagged mix works perfectly. It’s consistent, quick, and gives you a mix of textures without extra prep. The tri-color mix has green cabbage, red cabbage and carrots.
• apple – Gala apples are ideal here because they;re crisp and mildly sweet. It balances the vinegar without overpowering the slaw. Honeycrisp is also great here.
• green onions – add a mild onion flavor that doesn’t take over the dish.
• mayonnaise – gives the dressing body so it clings to the cabbage instead of pooling at the bottom. Go with Hellman’s, Duke’s, or a comparable brand (NOT Miracle Whip).
• apple cider vinegar – the main source of acidity. This slightly higher amount is what gives this slaw its bright, tangy flavor. Bragg is the best brand with the best flavor, in our opinion.
• sugar – just enough to soften the sharpness of the vinegar and tie everything together.
• celery seed – classic coleslaw flavor. A small ingredient that has a big impact.
• dry mustard – optional, but highly recommended. It adds subtle depth of flavor that really works in this apple slaw recipe.
• salt and pepper – essential for balancing all of the flavors.

How To Make Apple Cider Vinegar Slaw

1. WHISK. In a large bowl, whisk together mayonnaise, apple cider vinegar, sugar, celery seed, salt, pepper and dry mustard until smooth.

2. COAT. Add the shredded apple and toss to coat it in the dressing. This helps prevent browning and distributes sweetness.

3. ADD + TOSS. Add the coleslaw mix and green onions. Toss everything until evenly coated and the dressing clings to the cabbage mixture.
4. CHILL. Let it sit in the fridge 10 to 15 minutes before serving for the best flavor.

Celery Seed Slaw Make Ahead And Storage

• Make Ahead: Prepare the dressing and slice the onions up to 1 day in advance. Store separately, then shred and add the apple just before serving for best texture.
• Refrigerate: Transfer leftovers to an airtight container and refrigerate up to 2 days. Stir before serving.
• Freeze: Not recommended. The cabbage will release too much moisture and the dressing will separate.

FAQ