Coleslaw with Apples

5 from 10 votes

Apples give this traditional coleslaw recipe a twist that adds some sweetness without sugar. This recipe is paleo, Whole30, gluten free, and can be made vegan with aquafaba mayo.

Prep Time10

Total Time10

Course: Salad, Side Dish

Cuisine: American, BBQ

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

Servings: people

Calories: 134kcal

Author: Alicia

Ingredients

¼ cup mayonnaise
1 tablespoon distilled white vinegar
1 tablespoon apple juice
2 green onion, chopped
2 tablespoons fresh or freeze dried parsley
¾ cup honeycrisp apple, chopped
12 oz coleslaw mix (shredded cabbage and carrots)
kosher salt and pepper to taste

US Customary - Metric

Instructions

In a large bowl, mix the mayo, green onion, apple juice, vinegar, and parsley together until combined. Place coleslaw mix and chopped apple on top.
Toss everything together when 10-20 minutes away from serving and put back in the fridge to continue to chill. Taste and adjust any seasonings! Serve cold.

Notes

You can buy pre-shredded coleslaw mix most places, just toss out the dressing if it comes with it. I used Trader Joe's here.
Gala, Granny Smith (green) or Fuji apples can be subbed for honeycrisp, but I like honeycrisp the best.
This serves 4-6 people depending on portion sizes and whether you're using it as a side dish or topping on BBQ sandwiches.

Nutrition