Creamy Apple Coleslaw

5 from 11 votes

Apples give this traditional coleslaw recipe a twist that adds some sweetness without sugar.

Prep Time15

Total Time15

Course: Salad, Side Dish

Cuisine: American, BBQ

Diet: Diabetic, Low Calorie, Low Fat, Low Lactose, Low Salt

Servings: people

Author: Alicia

In a large bowl, mix the mayo, apple juice, vinegar, green onions, and parsley together until combined. Taste and adjust any seasonings, adding kosher salt and black pepper as needed. Place coleslaw mix and chopped apple on top.
Toss the coleslaw together when 10-20 minutes away from serving your meal, and put back in the fridge to continue to chill for about 5 minutes. Taste and adjust any seasonings! Serve cold.

You can buy pre-shredded coleslaw or thinly slice green and red cabbage. If you buy a coleslaw mix bag, just toss out the dressing if it comes with it. Trader Joe's and Whole Foods have ones with just the shredded cabbage and carrots.
No soggy coleslaw - Place the dressing at the bottom of the serving bowl and wait to toss it till about 10-20 minutes before your meal so it still maintains the crunch. If you do have leftovers, these are best on sandwiches or tacos since it will not be as crisp the next day.
Don't have apple juice? Substitute the apple juice and vinegar for 1 1/2 tablespoons of apple cider vinegar. You may need to add a touch of sweetness, like 1 teaspoon of honey. Taste the dressing first and see if it's to your liking.
Gala, Granny Smith (green) or Fuji apples can be subbed for honeycrisp, but honeycrisp gives you a good blend of sweetness as well as a crisp texture.
This serves 4-6 people depending on portion sizes and whether you're using it as a side dish or topping on BBQ sandwiches.