This apple coleslaw gives you a fresh, crunchy, and creamy side dish that’s light, satisfying, and perfect for everyday meals or barbecues.
For more creamy, lighter side dishes, try our Greek yogurt coleslaw, Greek yogurt broccoli salad, and Greek yogurt potato salad.
Why you’ll love this healthy apple coleslaw!
A couple of years ago, Louise and I started swapping mayo for Greek yogurt in dressings, and honestly, there was no going back 🥗. The yogurt is just fresher, lighter, and more balanced, and it works beautifully in recipes like this apple coleslaw recipe.
This version is creamy and full of flavor without feeling heavy, with crisp cabbage, sweet-tart apples, and a tangy yogurt dressing 🍏. It’s naturally fiber-rich and lower in saturated fats, making it a simple way to support a more balanced way of eating.
We often think about how, at barbecues or picnics, a side dish is sometimes your main chance to enjoy vegetables. So why not make it count? This slaw is bright, satisfying, and one you’ll want to go back to 🥕.
P.S. Want more fresh BBQ and picnic sides? Try our Greek potato salad, healthy broccoli cauliflower salad, and chickpea cucumber salad.
Ingredients
Full ingredients and substitutions are in the recipe box below.
- Green cabbage: the base of this apple cabbage slaw, finely shredded for crunch. Substitute red cabbage or a bagged coleslaw mix to save time.
- Granny Smith apple: adds crisp texture and a tart bite. Substitute Honeycrisp or Fuji for a sweeter flavor in this apple slaw recipe.
- Carrot: brings natural sweetness and color. Substitute shredded zucchini or a handful of thinly sliced fennel.
- Greek yogurt: makes the dressing creamy and light. Use low-fat Greek yogurt or Skyr for extra protein; dairy-free yogurt works too.
- Apple cider vinegar: adds brightness and balance. Substitute white wine vinegar or fresh lemon juice.
- Honey: just a touch for balance. Use maple syrup or skip for a less sweet, more light coleslaw recipe.
- Dijon mustard: adds depth and gentle sharpness. Substitute whole grain mustard or a small spoon of yellow mustard.
- Salt and black pepper: bring everything together. Adjust to taste or add a pinch of celery salt for a classic slaw flavor.
- Optional Add-Ins: Green onions, nuts, seeds, dried fruit, fresh herbs, celery, or fennel for extra flavor and crunch.
How to Make Apple Coleslaw
Step 1: Prep the slaw
Finely shred the cabbage, grate the carrots, and cut the Granny Smith apples into small dice.
Add them to a large bowl. This gives you a crisp, fresh base for a simple healthy coleslaw recipe.
Step 2: Make the dressing
In a separate bowl, whisk together Greek yogurt, apple cider vinegar, honey, Dijon mustard, salt, and pepper until smooth.
Taste and adjust as needed. Add more vinegar for a brighter, tangier flavor or a little more honey if you prefer it sweeter. The dressing should taste bold and slightly extra tangy at this stage, as it will mellow once mixed with the vegetables.
For a richer, creamier dressing, whisk in 1 to 2 tablespoons mayonnaise if you like.
Step 3: Combine
Pour the dressing over the slaw.
Toss well until the cabbage, apples, and carrots are evenly coated.
Let it sit for 10 to 15 minutes before serving. This helps the cabbage soften a little and lets the flavors come together.
Serve cold as a fresh coleslaw with yogurt dressing for barbecues, picnics, or weeknight dinners.
Tips
- If you are cooking for mixed diets: Use a dairy-free yogurt (like soy or almond) for a vegan version, and keep the optional mayo on the side so everyone can adjust their portion.
- Make it ahead (but not too early): You can prep it 1–2 hours in advance. For longer, keep dressing and slaw separate.
- Slice the cabbage thin: Thin shreds make the slaw easier to eat and help the dressing coat everything evenly.
- Cut the apples last: This keeps them fresh and prevents browning. If needed, toss them with a little vinegar.
- Taste the dressing before mixing: Adjust vinegar and honey to your liking. A small change makes a big difference.
- Don’t overdress the slaw: Add the dressing gradually. You want it creamy, not heavy.
- Let it rest before serving: 10–15 minutes helps the cabbage soften slightly and improves flavor.
- Use cold ingredients: This keeps the slaw crisp and refreshing, especially for warm days.
- Add crunch if you like: A handful of nuts or seeds works well if you want extra texture.
- Make it ahead (but not too early): You can prep it 1–2 hours in advance. For longer, keep dressing and slaw separate.
Frequently Asked Questions
Yes. This apple cabbage slaw can be made 1 to 2 hours ahead. For best texture, you can also keep the dressing separate and toss just before serving.
Store leftovers in an airtight container in the fridge for up to 2 days. The cabbage will soften over time, but it will still taste good. Give it a quick toss before serving.
Yes. Granny Smith gives a nice tart flavor, but sweeter apples like Honeycrisp or Fuji work well too.
Yes. Use a dairy-free yogurt (like soy or almond) instead of Greek yogurt. The result is still creamy and works well for a vegan version.
It usually needs a little more salt, honey, or vinegar. Taste and adjust.
You can, but it adds depth and helps balance the dressing. If you skip it, add a little extra vinegar or a pinch more salt.
More Fresh Salads and Sides
- Apple chickpea salad
- Mediterranean chopped lentil salad
- Red cabbage slaw
- Asian cabbage salad
- Pineapple cucumber salad
- Black bean salad
- Greek pasta salad
- Healthy Waldorf Salad
If you try this Healthy Apple Coleslaw Recipe please leave a 🌟 star rating and let us know how it turned out in the comments—we love hearing from you.
Healthy Apple Coleslaw (No Mayo, Creamy Yogurt Dressing)
Ingredients
- 4 cups cabbage finely shredded – green, red, or mixed
- 2 Granny Smith apples diced or sliced
- 1 cup carrots grated
- 1 cup Greek yogurt or non-dairy yogurt
- 2 to 3 tablespoons apple cider vinegar
- 1 tablespoon honey or sugar
- 2 teaspoons Dijon mustard or yellow mustard
- ½ teaspoon salt and black pepper to taste
Instructions
- Prep the slaw: Finely shred 4 cups cabbage and cut 2 Granny Smith apples into small dice. Add to a large bowl with 1 cup carrots (grated).
- Make the dressing: In a separate bowl, whisk together 1 cup Greek yogurt, 2 to 3 tablespoons apple cider vinegar, 1 tablespoon honey, 2 teaspoons Dijon mustard, ½ teaspoon salt, and pepper until smooth.Taste and adjust as needed. Add more vinegar for a brighter, tangier flavor or a little more honey if you prefer it sweeter. The dressing should taste bold and slightly extra tangy at this stage, as it will mellow once mixed with the vegetables.For a richer, creamier dressing, whisk in 1 to 2 tablespoons mayonnaise if you like.
- Combine: Pour the dressing over the slaw and toss well until everything is evenly coated.Let it sit for 10–15 minutes before serving so the cabbage softens slightly and the flavors come together.
Notes
- Green cabbage → Red cabbage, savoy cabbage, or bagged coleslaw mix
- Granny Smith apples → Honeycrisp, Fuji, or Pink Lady apples
- Carrots → Shredded zucchini or thinly sliced fennel
- Greek yogurt → Low-fat Greek yogurt, Skyr, or dairy-free yogurt
- Apple cider vinegar → White wine vinegar or lemon juice
- Honey → Maple syrup or a small pinch of sugar
- Dijon mustard → Whole grain mustard or yellow mustard
- Optional Add-Ins → Green onions, nuts, seeds, dried fruit, fresh herbs, celery, or fennel for extra flavor and crunch.
- Slice cabbage thin → better texture and flavor
- Taste dressing first → adjust tang and sweetness
- Don’t overdress → keep it light, not heavy
- Let it rest 10–15 min → flavors come together
- Add mayo only if needed → 1–2 tbsp is enough
- Use cold ingredients → keeps it crisp and fresh
- Store in fridge → up to 2 days, toss before serving
Nutrition
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Hi! We are Nico & Louise
We're here to share easy, healthy, and delicious recipes 🌿✨.
Welcome to our blog, we are glad you are here.
Awesome coleslaw.
Found it delicious with yogurt.
👌
Good 👍