A plate with creamy apple coleslaw

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What to do with half a head of cabbage? I made this Creamy Apple Cole Slaw up last night and it paired really well with mashed potatoes and chicken. If you liked the broccoli apple or broccoli grape salads, you will definitely enjoy this one!

Ingredients for Creamy Apple Cole Slaw:

1/2 head of cabbage, thinly sliced
1/2 medium red onion, thinly sliced
1 apple, chopped

Ingredients for Dressing:

3 Tbsp real Mayonnaise
1 Tbsp sour cream
1/2 tsp sugar
1 tsp lemon juice
pinch of salt
pinch of pepper

Creamy Apple Cole Slaw

How to Make Creamy Apple Cole Slaw:

1. Finely shred cabbage, dice apple and red onion and place them in the mixing bowl. Vidalia Chop Wizard made dicing much faster.

Creamy Apple Cole Slaw-3

2. Mix together all ingredients for dressing, and mix in the salad.

Creamy Apple Cole Slaw-4
Enjoy 🙂

Natasha's Kitchen Cookbook

Creamy Apple Cole Slaw

5 from 2 votes
Author: Natasha of NatashasKitchen.com
Prep Time: 15 minutes
Total Time: 15 minutes


Servings: 4
  • 1/2 head of cabbage, thinly sliced
  • 1/2 medium red onion, thinly sliced
  • 1 apple, chopped
  • 3 Tbsp real Mayonnaise
  • 1 Tbsp sour cream
  • 1/2 tsp sugar
  • 1 tsp lemon juice
  • pinch salt
  • pinch of pepper


  • Finely shred cabbage, dice apple and red onion and place them in the mixing bowl.
  • Mix together all ingredients for dressing, and mix in the salad.
Course: Salad, Side Dish
Cuisine: American
Keyword: Apple Cole Slaw
Skill Level: Easy
Cost to Make: $

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Leave a Comment

Recipe Rating


    May 5, 2022

    im terrible at making grilled chicken. Grilled chicken breast I should say. Should the chicken be thin or thick or in the middle.. how long do I cook it on a grill pan.. I have a glass oven top so its hard to figure out the heat.. I also have an induction top. thank you


    • NatashasKitchen.com
      May 6, 2022

      Hi Catherine. For chicken to cook evenly, it should be evenly cut. The thicker it is, the longer it takes to cook. I have cooked this on medium to high heat but you’ll need to experiment with your stovetop to get the best results. A good quality pan is also key, as well as checking the internal temperature so it doesn’t get undercooked or overcooked. Here is a link to some of our best chicken breast recipes. I would recommend finding a few of our recipes with a video so you can see our process. I also offer great tips in my recipe notes if you read through the blog post. I hope this helps and best of luck!


  • Svetlana
    May 8, 2015

    Hey Natasha,
    Is it ok to make coleslaw the day before? I found mixed opinions online


    • Natasha
      May 8, 2015

      It’s best eaten and served the same day. Sometimes cabbage can get a slight bitterness to it if made a day ahead.


  • Lina
    April 21, 2012

    Hey Natasha I can’t seem to find your broccoli apple salad recipie, I’d it not on the site?


    • Natasha
      April 21, 2012

      Hi Lina. Is this the one you were looking for?


  • lily
    June 2, 2011

    Have you made this salad with vinegar before? I’m trying to figure out the right measurements with the following ingredients: vinegar, olive oil, salt, sugar, and lemon juice… Let me know if your mom ever made it like that. Thanks 🙂


    • Natasha
      June 3, 2011

      I’ve made a salad similar with those ingredients, but it had cabbage, cucumber and green onion. I always did it “to taste” and never really wrote down exact measurements, but that would be a good salad to post. Sorry, I’m not much help, but I can’t give you exact ingredients unless I measure it all out and test it myself.


  • Irina
    October 9, 2010

    I love cabbage and apple salad! It’s a true autumn classic. I usually skip the onions, grate the apples rather than chopping them, and dress the salad with lemon juice or vinegar and vegetable oil. Cabbage and apples are such a great combination, both raw (as in this salad) and cooked (as in red cabbage braised with apples – one of my new favorite cold-weather dishes). And have you tried adding chopped or grated apples to sauerkraut (kvashennaya kapusta)? Yum!


    • Natasha
      October 9, 2010

      Hi Irina, you just gave me some great ideas. Thank you! Do you have the red cabbage braised with apples on your site?


      • Irina
        October 10, 2010

        Hi Natasha,

        I am so glad that some of my suggestions for combining cabbage and apples appealed to you! And no, I don’t have the braised red cabbage and apples recipe on my site. I first got the idea to make this dish after reading this post on Orangette: http://orangette.blogspot.com/2005/01/outline-of-theory-of-cabbage.html although I modified it quite a bit. I don’t use onions and I slice the apples thinly rather than grating them. Sometimes I use celery seeds instead of caraway seeds; other times I don’t use any spices at all. I do add salt, sugar, and rice wine vinegar (Molly’s recipe calls for salt, honey, and apple cider vinegar). Also, I don’t cook the cabbage for as long as she does – I like it when it is still somewhat firm to the bite, not completely soft. Whichever way you make this dish – including inventing your own modification – I am sure you will love it!


        • Natasha
          October 10, 2010

          Thank you Irina, I will have to give it a try. I’m always happy to learn new recipes.


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