Apple Cider Vinegar Coleslaw Recipe
This coleslaw with celery seed is a unique twist on a classic side. It’s the perfect coleslaw for pulled pork, chicken or ribs!
Do you have any strong opinions about coleslaw? I feel like most people do!
Some people like it creamy, others like it vinegary. I’m sure some people will only use green cabbage, whereas others might throw in some red cabbage (or even make a brussels sprout coleslaw).
Honestly, I pretty much like all coleslaw (and it’s one of my favorite sides to go with ribs, so especially next to a rack of slow cooker baby back ribs or root beer ribs), but I like it best when it’s not too creamy and not too vinegary. In my opinion, the best coleslaw dressing recipe is a nice balance between creamy and vinegary.
Sometimes I like my coleslaw with a touch of sweetness to balance out something else on my plate that might be spicy (like my spicy apricot glazed salmon).
This coleslaw with celery seed with an easy coleslaw dressing recipe is my idea of a perfect slaw recipe.
This Apple Coleslaw Recipe pairs great with everything!
This coleslaw with celery seed is one of those versatile slaw recipes that will work for just about every meal, all through the summer and fall.
It can be used as a topping for a pulled pork sandwich, or simply served alongside. And it’s certified delicious with chicken with buttermilk marinade for chicken and my buttermilk fried chicken tenders recipe. Whatever you serve it with, make sure you also have a round of tequila mojitos or strawberry Moscow mules to wash it all down!
Coleslaw Recipe Apple Cider Vinegar Dressing Ingredients
For the Apple Coleslaw:
- cabbage – I like to use a combination of red and green cabbage, but feel free to use all green or all red cabbage, or simply buy a bag of the pre-shredded mix (seriously, SO easy). All told, you’ll need 4 cups shredded cabbage.
- apple – Gala apple is my favorite apple for slaw, as the snappy, slightly sweet flavor is great for cooking, and the texture holds up well in a salad.
- green onion – provides a gentle onion flavor and a savory balance for the apple.
- carrots – shredded carrots add vibrant color, crunch and a touch of sweetness.
For the Coleslaw Apple Cider Vinegar Dressing
- mayonnaise – this is the creamy base for the dressing.
- cider vinegar – adds a tangy and slightly sweet flavor the dressing and balances the richness of the mayo.
- sugar – adds a bit of sweetness and complements the tartness of the vinegar.
- celery seed – these seeds are tiny, but they pack a powerful flavor punch of concentrated celery, adding yet another layer of flavor to this slaw.
- salt and pepper – key to any perfectly seasoned coleslaw!
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Making this Apple Coleslaw Recipe in advance
This coleslaw with celery seed is best eaten the day it is made, because of the shredded apple. However, you can keep it in the fridge for up to 3 days if you need to.
But the best option for making it ahead is to prepare the recipe as written, omitting the apple for now, and storing it in a covered container in the fridge until you’re ready to serve (maybe alongside some steak lettuce wraps or a smoked salmon BLT). Just before serving, shred the apple and fold it in!
Don’t forget the frozen yogurt pie for dessert, which is also a great make-ahead recipe!
Other ways to use this Coleslaw Apple Cider Vinegar Dressing
This is definitely the best coleslaw dressing recipe I’ve ever made, and I actually like it so much that I often keep a jar in the fridge to use on things other than coleslaw.
It’s really great drizzled over roasted vegetables, especially carrots. It’s also good for simply tossing with mixed greens for a side salad. I’ve even used this easy coleslaw dressing recipe as a dip for shrimp, like a creamy shrimp cocktail situation.
How to store Coleslaw with Apple Cider Vinegar
Place any leftover coleslaw in an airtight container and refrigerate for up to 3 days. The sooner it’s eaten, the better! Give it a good stir before serving, as ingredients and the dressing might settle as it sits.
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Apple Coleslaw Recipe (Apple Cider Vinegar Dressing)
Ingredients
For the Dressing:
- ⅔ cup mayonnaise
- 2 tablespoons cider vinegar
- 2 tablespoons granulated sugar
- ¾ teaspoon celery seed
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
For the Slaw:
- 1 Gala apple shredded
- 1 bunch green onions thinly sliced
- 2 cups shredded green cabbage
- 2 cups shredded red cabbage
- 1 cup shredded carrots
Instructions
Make the Dressing:
- In large bowl, whisk mayonnaise, vinegar, sugar, celery seed, salt and pepper until smooth.
Make the Slaw:
- Add apple, onions, cabbage and carrots to bowl with dressing and toss until well combined. Slaw is best eaten the day it is made, but will keep in the refrigerator up to 3 days.
Notes
- Place any leftover coleslaw in an airtight container and refrigerate for up to 3 days. The sooner it’s eaten, the better! Give it a good stir before serving, as ingredients and the dressing might settle as it sits.
Just made this coleslaw today and absolutely love it!!!! I did not have red cabbage so used only green, 2 small gala apples and apple cider vinegar!!!!!! Cant wait to serve it tonight!!!! Will make this again!
I’m so glad you liked it, Judith!
Lori, the slaw with pineapple is what we get at Cattleman’s Steakhouse, an amazing restaurant way out in the desert (7 miles from the Interstate, into the boonies). If you ever make it to El Paso, it’s definitely worth a visit. They’ve also got a fun dessert called Queen of Sheba (whipped cream with oreo chunks frozen with a maraschino cherry in the bottom). The Indian Cliffs ranch, where the restaurant is located, also has a small zoo, has been used as a movie set, and also boards horses. I’m hoping that’s where we’ll go to celebrate our anniversary this year…
That place sounds fantastic! I hope you do get a chance to head out there for your anniversary this year!
This slaw sounds great. I grew up on a slaw that was made with red cabbage and a cream/vinegar dressing. The slaw I make most regularly is vinegary and made with green cabbage. I’ve also tried to do a copycat sweet slaw with pineapple. So now I have a new recipe to consider. Because there are only two of us, I might well leave out the green onions because they don’t do well, at least for my tastebuds, when they’ve been cut and left in the fridge for a few days. I think the apple is a great idea. Thanks for posting something different from all the other slaw recipes I’ve been seeing.
Oh interesting, I’ve never heard of a slaw with pineapple before! But I bet the pineapple would just add another layer of acidity, so it sounds great to me.
I’m with you – green onions do sometimes get a little funky after they’ve been cut. Although, they seemed to do OK in this slaw (maybe the vinegar helped hold them?), because I ate this for about 3 or 4 days after I made it, and for the most part, it held pretty well. But the onions could also just be omitted completely, and the slaw will still be really good 🙂
OMG this looks AMAZING!!! I think I’m weird but coleslaw is my favorite side dish ever! I also love it in my sandwiches (Hello Primanti Bros!) You really stepped it up by adding apples and green onion- 2 of my favorites! I can’t wait to try this!!! Happy Summer 🙂
Thank you so much, Angela! No, it’s not weird, because I love coleslaw too! And yummmm Primantis 🙂