Easy Apple Slaw (Mayo-Free Option)

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This Easy Apple Slaw is sweet, tangy, and crunchy, making it the perfect side dish for all your warm-weather meals! Loaded with fiber and nutrients and quick to prepare, it’s the perfect option for barbecues, picnics, and meal prep. Dairy-free and egg-free options.

Two metal serving spoons in apple slaw in a wooden bowl.

Crispy, Creamy, Apple Slaw Recipe

Confession: We aren’t huge fans of traditional coleslaw recipes. But we are huge fans of this apple slaw! It has the creamy dressing you look for in coleslaw mixes. However, we pack it full of veggies and fruit for a crisp texture and a sweet and tangy flavor no one can resist.

Just toss the ingredients in a bowl, let them chill, and serve. Side dishes don’t get better than this! Plus, this slaw stores well, meaning you can make it ahead of time and enjoy it for several days.

Pair it with your favorite main courses and sides like green goddess pasta salad and fruit salad for the ultimate crowd-pleasing meal!

A woman's hands holding a wooden bowl filled with easy apple slaw.

Ingredients You’ll Need

Below is an overview of the ingredients and instructions for this recipe. Be sure to scroll down to the recipe card below for the complete details and nutrition information including calories, carbohydrates, fiber, etc.

Overhead photo of halved apples, shredded carrots, cabbage and lemons.

Shredded Cabbage – Buy a head of red or green cabbage, and shred it yourself. Or, save time, and buy bags of coleslaw mix with grated carrots.
Apples – We liked to use a combination of red and green apples to add a bit of tart flavor without overpowering the dish! However, any variety you like will work. Red apples like Gala and Fuji and green Granny Smith apples are some of our favorites.
Leeks – Only use the white portion. Or, opt for the green and white portions of scallions instead.

Greek Yogurt – Plain Greek yogurt forms the base of the dressing, maintaining the tangy flavor we want while lowering the fat and adding a boost of protein! Full-fat varieties will provide the richest flavor, but low-fat yogurt will also work.
Optional Mayonnaise – This is optional but highly recommended. A little goes a long way to enhance the flavor of the dish! If possible use olive oil or avocado oil mayonnaise instead of regular mayonnaise, which can contain unhealthy oils, additives, or preservatives.
Extra Virgin Olive Oil – This thins the yogurt, creating a thinner, dressing-like consistency without diluting the flavor.
Red Wine Vinegar – A staple in slaw recipes, this adds a hint of sweetness and enhances the tangy taste. White vinegar will also work.
Dried Mustard – Feel free to substitute two teaspoons of Dijon mustard.
Salt and Pepper – Adjust to taste.
Optional Toppings – We like to sprinkle slivered almonds or walnuts and chopped mint leaves on top of the slaw for a bit of crunch and a bright, refreshing taste. For a nut-free option, use sunflower seeds instead.

Ingredient Swaps: For a dairy-free/egg-free option, swap the yogurt and mayo for the dairy-free version of our mustard sauce!

Health Benefits of Apples

You know the old saying, “An apple a day keeps the doctor away!” It’s not exactly untrue. You see, not only are they delicious, but apples are also full of health benefits, too!

For instance, apples are:

An excellent source of fiber
A good source of phytochemicals, which help boost the immune system
High in vitamin C

How to Make Tangy Apple Slaw

Prepare the produce. Add the cabbage to a large bowl. Then, rinse and cut the leaves off the leek, and slice it into pieces. Or, if using green onion, slice it into thin strips. Then, transfer them to the mixing bowl with the cabbage. Add the chopped apple, mix to combine, and set aside.

Diced leeks, shredded carrots, diced apples and shredded cabbage in a glass bowl.

Make the dressing. Whisk the yogurt, mayo (if using), oil, vinegar, and mustard in a small bowl. Season with salt and pepper to taste.
Toss. Pour the dressing over the slaw mixture, and toss to combine.
Rest. Let the slaw rest in a cool place, or transfer it to the fridge for at least 30 minutes. This helps break down the fibers in the produce, making the nutrients easier to absorb.

Photo of a tangy dressing on top of diced apples and veggies in a bowl.

Overhead photo of diced apples and shredded cabbage mixed with a dressing.

Garnish. Top with slivered almonds and fresh mint if desired, and enjoy cold.

A woman's hands on two wooden spoons getting a spoonful of apple slaw.

Serving Suggestions

We love to serve this recipe as a topping on sandwiches, tacos, and wraps. However, it’s also great as a side dish with main courses like:

Common Questions

What’s the difference between coleslaw and slaw?

The two terms can be used interchangeably. However, if we’re getting down to the nitty-gritty, coleslaw is always made with a base of cabbage, and slaw can include a variety of chopped or shredded vegetables.

How long does apple slaw last?

Stored in an airtight container in the fridge, this recipe will stay fresh for up to 3 days.

Can I freeze this recipe?

This recipe does not freeze well. The vegetables will become soggy, and the dressing tends to separate once thawed.

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