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This easy Mixed Cabbage Apple Coleslaw is bursting with color, crunchy veggies, a touch of sweet apples, mixed seeds, and the perfect creamy dressing to bring everything together. Try it on your favorite BBQ sandwich or all on its own!
This post is brought to you in partnership with Litehouse, Inc.! Although I’ve been compensated for my time, all opinions are 100% my own.
Mixed Cabbage Apple Coleslaw
Coleslaw has to be the most underrated salad. It’s so easy to make from home and it is a must on the side of every summertime meal! What’s a pulled pork sandwich without some refreshing, crunchy, and creamy coleslaw?
Cabbage has always been a favorite ingredient of mine. Especially in salads! It’s one of the only salads you don’t have to stress about wilting from the dressing before you get to your picnic. Whether you use a bag of premade slaw mix or slice up fresh cabbage, it will always turn out delicious! My coleslaw recipe has a few secret ingredients that really knock this classic out of the park.
Ingredients in Mixed Cabbage Apple Coleslaw
While you can technically just use shredded cabbage and dressing to make your coleslaw, I like to add some sweetness and different textures to make it really stand out. Keep scrolling for the full recipe and ingredient amounts.
For this recipe you’ll need:
- Cabbage – I used both green and red cabbage to have a variety of color.
- Carrots – I found some pre-shredded carrots at the grocery store. You can shred yours with a grater or julienne slicer.
- Apples – Use a grater to shred your apples. You can toss them with a tsp of either lemon juice or white vinegar to make sure they don’t turn brown.
- Seeds – I love an extra bit of crunch! I used pepitas, sunflower seeds, sesame seeds, and poppy seeds. You can use whichever type(s) you like.
- Litehouse Coleslaw dressing – Made extra thick and creamy with fresh mayonnaise, this dressing is the perfect blend of sweet and tangy, and it won’t “water out” when added to cabbage.
- Lemon juice – This will add a bit of acidity to your coleslaw and will also keep it fresh longer and prevent any browning.
What Type of Cabbage Should I Use for Coleslaw?
I used both red and green cabbage for this recipe, but you can use either on their own. I wouldn’t suggest using softer varieties such as Napa cabbage because they tend to get soggy faster.
You can use a bag of premade slaw mix, or shred it yourself. Use either a mandoline slicer or a good sharp knife. First, cut the cabbage in half. Slice around the core in a v-formation on both halves and discard it. Now you can shred using your preferred method.
How to Make Mixed Cabbage Apple Coleslaw
- Prep the veggies: Shred your cabbage, carrots, and apples and add them to a large mixing bowl. Add the seeds to the bowl as well.
- Mix in the dressing: Add the full jar of Litehouse Coleslaw dressing over the salad and toss until everything is mixed well and evenly combined. Serve, and enjoy!
How easy is that? Using beautiful fresh ingredients and only a couple steps will give you coleslaw that you want to come back for seconds or thirds.
What Else Can I Mix into My Coleslaw?
Coleslaw is such a wonderful and basic recipe that you can really customize every time you make it. Try some of these delicious mix-ins:
- Dried fruits (cranberries, cherries, raisins, etc)
- Goji berries
- Sliced or slivered almonds
- Pine nuts
- Bacon bits
- Green onion
- Bell peppers
- Fresh herbs (dill, parsley, thyme, etc.)
Tips for Making the Best Coleslaw Recipe
- Let your coleslaw sit for about 30 minutes to 1 hour before serving. This is the only type of salad that really gets better as it has a chance to sit and soak up that dressing.
- Making your slaw a few hours ahead? Before you add the dressing toss the cabbage with salt, let it sit for 5-10 minutes, then drain out the excess moisture. Your cabbage will stay crunchy, but you won’t end up with watery coleslaw.
- If you want to add more veggies to your coleslaw, make sure you use hearty varieties.
- Invest in a mandoline if you plan on shredding your own cabbage. This method is much faster than using a knife and will give you perfectly uniform pieces.
What to Serve With Coleslaw
This recipe is perfect for summertime BBQs, picnics, and potlucks! You can serve it on a sandwich or enjoy on the side. Try some of these recipes!
- Easy Meatloaf Recipe
- Perfect Pulled Pork
- Beef Brisket
- Beer Can Chicken
- Instant Pot BBQ Pork Ribs
- Mini Corn Dogs
- Beer and Honey BBQ Chicken Skewers
- Greek Lamb Burgers
How to Store Coleslaw
Store your leftover coleslaw in an airtight container in the fridge. It will last 3-5 days. The cabbage will wilt slightly, but should remain crunchy for a few days. You can slice the cabbage a bit thicker if you plan on storing it for a few days.
Do not freeze coleslaw! Once thawed, the veggies will completely wilt and your slaw will become very watery.
Did You Love This Recipe? Try These!
- Black Bean Corn and Avocado Salad
- Chicken Ranch Pasta Salad
- Easy Potato Salad
- Mexican Street Corn Salad
- Cowboy Pasta Salad
- 2 cups red cabbage (shredded)
- 2 cups green cabbage (shredded)
- 1 cup carrots (julienned)
- 1 apple (grated, about 1/2 cup)
- ¼ cup mixed seeds (I used pepitas, sunflower, poppy, and sesame seeds)
- 1 jar Litehouse coleslaw dressing (13oz/ 384mL)
- 1 tablespoon lemon juice
- Prepare the cabbage, carrots, and apples and add them to a large bowl.
- Add the seeds, dressing, and leon juice to the bowl. Toss well and serve.
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.