Homemade Coleslaw with Apple and Yogurt Dressing

If you ask me, coleslaw gets better when you add a little fruit to the mix.

This refreshing take on classic coleslaw brings together crisp cabbage and broccoli slaw with sweet apple matchsticks. The creamy yogurt-based dressing is lighter than traditional mayo-heavy versions but still has plenty of tang.

Fresh scallions and carrots add color and crunch, while a touch of garlic and lemon juice brighten everything up. It’s the kind of side dish that works just as well at a backyard barbecue as it does on a weeknight dinner table.

It’s a crowd-pleasing recipe that feels a bit healthier without sacrificing any of that creamy, crunchy satisfaction you want from good coleslaw.

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What Kind of Cabbage Should I Use?

For coleslaw, you’ve got a few good options when it comes to cabbage. Green cabbage is the classic choice and gives you that traditional coleslaw crunch and mild flavor, while red cabbage adds a pop of color and a slightly peppery taste. You can also mix both types together for a more colorful slaw that looks great at potlucks and barbecues. Whichever you choose, look for heads that feel heavy for their size and have crisp, tightly packed leaves without any brown spots or wilting. If you’re short on time, pre-shredded cabbage from the store works just fine, though freshly sliced cabbage will stay crispier a bit longer.

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Options for Substitutions

This coleslaw is pretty forgiving, so feel free to make a few swaps based on what you have:

• Broccoli slaw mix: If you can’t find broccoli slaw, just use more shredded cabbage or add in some shredded Brussels sprouts for a similar crunch and texture.
• Yogurt: Greek yogurt, regular yogurt, or even sour cream all work here. Greek yogurt will give you a thicker, tangier dressing, while sour cream makes it a bit richer.
• Mayonnaise: You can use all yogurt for a lighter version, but the mayo does add creaminess. If you want to keep some richness without mayo, try using half yogurt and half sour cream instead.
• Apple: Any crisp apple works – Granny Smith, Honeycrisp, Fuji, or Gala are all good choices. You can also swap in pear for a slightly different sweetness.
• Scallions: Red onion or white onion can replace scallions. Just chop them finely and use about half the amount since they’re stronger in flavor.
• Vinegar: Apple cider vinegar, white vinegar, or rice vinegar all work fine. Each brings a slightly different tang, but they’re all good options.

Watch Out for These Mistakes While Cooking

The biggest mistake with coleslaw is adding the dressing too early, which causes the cabbage to release water and turns your slaw into a watery puddle – always dress it no more than 30 minutes before serving to keep it crisp and fresh.

Cutting the apple too far in advance will result in brown, unappealing pieces, so stick to the 20-minute rule and toss the apple slices with a little lemon juice if you need extra time.

Many people also forget to dry their vegetables thoroughly after washing, but any excess moisture will dilute your dressing and make the slaw soggy, so give everything a good spin in a salad spinner or pat it dry with paper towels.

Finally, don’t skip seasoning your dressing properly – taste it before mixing and adjust the salt, pepper, and acidity to your liking, since once it’s combined with all those vegetables, it’s harder to fix.

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What to Serve With Coleslaw?

This coleslaw is perfect alongside anything you’d throw on the grill – think burgers, hot dogs, or BBQ chicken. The creamy yogurt dressing and crisp apple make it a refreshing side for pulled pork sandwiches or fish tacos, where it adds a nice crunch and cuts through richer flavors. I also love serving it at cookouts with grilled sausages or as a topping for sliders. If you’re doing a picnic spread, pair it with baked beans, potato salad, and some cornbread for a complete meal that everyone will enjoy.

Storage Instructions

Store: This coleslaw keeps well in the fridge for about 3-4 days in an airtight container. The yogurt dressing helps keep everything crisp, though the apple might brown slightly over time. If you’re planning to make it ahead, you can prep the cabbage mixture and dressing separately, then toss them together right before serving for the crunchiest results.

Make Ahead: I actually think this coleslaw tastes better the next day after the flavors have had time to mingle. Just give it a good stir before serving since some liquid might settle at the bottom. If it seems a bit dry after a day or two, you can always add a splash of lemon juice or a dollop of yogurt to freshen it up.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 500-600
• Protein: 15-20 g
• Fat: 20-28 g
• Carbohydrates: 70-85 g

Ingredients

For the slaw:

• 9 cups cabbage (thinly shredded for a more uniform crunch)
• 14 oz broccoli slaw mix (I use Mann’s for the best texture)
• 1/2 cup carrots
• 1/2 cup scallions
• 1 apple (cored and cut into 1/4-inch matchsticks)

For the dressing:

• 1.25 cups yogurt (I recommend Fage 5% for a richer, creamier base)
• 0.75 cup mayonnaise
• 2 tbsp vinegar
• 1 tbsp lemon juice (freshly squeezed for better acidity)
• 1 tsp garlic
• salt
• pepper
• pinch white pepper

Step 1: Prepare the Vegetables

• 9 cups cabbage
• 14 oz broccoli slaw mix
• 1/2 cup carrots
• 1/2 cup scallions

In a large bowl, combine the shredded cabbage, broccoli slaw mix, carrots, and scallions.

Toss everything together gently to distribute the vegetables evenly.

This is your vegetable base—keeping these ingredients separate from the dressing for now allows them to stay crisp and prevents the coleslaw from becoming soggy.

Step 2: Make the Creamy Dressing

• 1.25 cups yogurt
• 0.75 cup mayonnaise
• 2 tbsp vinegar
• 1 tbsp lemon juice
• 1 tsp garlic
• salt
• pepper
• pinch white pepper

In a separate bowl, whisk together the yogurt, mayonnaise, vinegar, lemon juice, minced garlic, salt, and white pepper until smooth and well combined.

The yogurt and mayo create a creamy base while the vinegar and lemon juice add brightness and acidity.

I like to taste the dressing at this point and adjust the seasoning—a little extra salt can really help bring out all the flavors.

Step 3: Add the Apple and Combine

• 1 apple
• dressing mixture from Step 2
• vegetable mixture from Step 1

Just before serving (no more than 20 minutes ahead), core the apple and cut it into thin 1/4-inch matchsticks.

Add the fresh apple and the dressing from Step 2 to the vegetable mixture from Step 1, then toss everything together until the vegetables are evenly coated.

The timing here is important—I wait until the last minute to add the apple so it stays crisp and doesn’t turn brown or absorb too much moisture from the dressing.

Homemade Coleslaw with Apple and Yogurt Dressing

Delicious Homemade Coleslaw with Apple and Yogurt Dressing recipe with step-by-step instructions.

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 17 minutes mins

Servings 10 servings

Calories 550 kcal

Ingredients

  

For the slaw::

• 9 cups cabbage (thinly shredded for a more uniform crunch)
• 14 oz broccoli slaw mix (I use Mann's for the best texture)
• 1/2 cup carrots
• 1/2 cup scallions
• 1 apple (cored and cut into 1/4-inch matchsticks)

For the dressing::

• 1.25 cups yogurt (I recommend Fage 5% for a richer, creamier base)
• 0.75 cup mayonnaise
• 2 tbsp vinegar
• 1 tbsp lemon juice (freshly squeezed for better acidity)
• 1 tsp garlic
• salt
• pepper
• pinch white pepper

Instructions

 

• In a large bowl, combine the shredded cabbage, broccoli slaw mix, carrots, and scallions. Toss everything together gently to distribute the vegetables evenly. This is your vegetable base—keeping these ingredients separate from the dressing for now allows them to stay crisp and prevents the coleslaw from becoming soggy.
• In a separate bowl, whisk together the yogurt, mayonnaise, vinegar, lemon juice, minced garlic, salt, and white pepper until smooth and well combined. The yogurt and mayo create a creamy base while the vinegar and lemon juice add brightness and acidity. I like to taste the dressing at this point and adjust the seasoning—a little extra salt can really help bring out all the flavors.
• Just before serving (no more than 20 minutes ahead), core the apple and cut it into thin 1/4-inch matchsticks. Add the fresh apple and the dressing from Step 2 to the vegetable mixture from Step 1, then toss everything together until the vegetables are evenly coated. The timing here is important—I wait until the last minute to add the apple so it stays crisp and doesn't turn brown or absorb too much moisture from the dressing.