A family barbeque feast just isn’t complete without a side of cool and creamy coleslaw. This Apple and Cabbage Coleslaw will fit in perfectly on any picnic table, right in between the potato salad and the baked beans!
Easy Coleslaw Recipe
Before I started making my own versions I thought that I hated coleslaw. I had only eaten the type that is made with finely chopped cabbage mixed with sweet mayo, lacking in flavor and texture. This coleslaw is most definitely not lacking in flavor and texture!
I prefer to shred my cabbage into bite size pieces and the apples give it a nice crunch. The sweetness of the apples and the tang of the orange bell pepper bring a new and interesting flavor to an otherwise traditional coleslaw.
This coleslaw is wonderful served as a summertime side dish. Or stay tuned for my next recipe post for Slow Cooker Apple Barbeque Pulled Pork and you can have one of these unbelievable pulled pork and coleslaw sandwiches!
- 10 ounces Shredded Green Cabbage, about 4½ cups
- 1 Orange Bell Pepper
- 1-2 small Gala Apples, partially peeled
- 1/2 tsp Sea Salt
- 1/4 tsp Ground Black Pepper
- 1 Tb Raw Apple Cider Vinegar
- 1/4 cup Mayonnaise
- 1/4 cup Plain Greek Yogurt or Sour Cream
- Cut the peeled apples and the bell pepper into matchstick sized strips.
- Mix all ingredients together in a large bowl.
- I prefer to refrigerate coleslaw for at least 1 hour before serving. (optional)
Use your favorite type of apple. (Or like me, whatever is on sale)
I like to leave a little of the apple peel on for some color, but feel free to fully peel the apples if you prefer.
This recipe makes approximately 5-6 cups of coleslaw.
Nutrition InformationYield 10 Serving Size 1
Amount Per Serving Calories 80Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 3mgSodium 160mgCarbohydrates 9gFiber 2gSugar 6gProtein 2g
Nutritional information on WonkyWonderful is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.