Tangy Apple Coleslaw

Say goodbye to soggy coleslaw in this sweet-tart variation with cabbage, carrot, apple, and a sour cream–and–poppy seed dressing.

By
Joshua Bousel
a photo of Joshua Bousel, a Contributing Writer at Serious Eats
Joshua Bousel
Joshua Bousel is a Serious Eats old-timer, having started sharing his passion for grilling and barbecue recipes on the site back in 2008. He continues to develop grilling and barbecue recipes on his own site, The Meatwave, out of his home base of Durham, North Carolina.
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Updated October 21, 2025
Two bowls of coleslaw with a wooden spoon on one

Serious Eats / Mateja Zvirotić Andrijanić

Why It Works

  • A sugar-and-salt mixture purges the cabbage of excess moisture, leaving it tender but still crunchy.
  • Sour cream adds a distinct tanginess to the dressing that pairs well with the apple.
  • Granny Smith apples add fruitiness and complement the sweet-tart flavor of the dressing.

My barbecue side dish game was forever changed when I realized that with a simple prepping technique and the addition of flavorful dressings, coleslaw really is the perfect complement to rich, fatty barbecued and smoked meats. 

In Kenji’s classic creamy coleslaw, he recommends prepping the vegetables by macerating them in a salt-and-sugar mixture to remove excess moisture, allowing them to absorb the dressing and seasoning better. Starting with this foundation, I experimented with a tart vinegar slaw, a flavorful mustard coleslaw, a regional Lexington-style red slaw, and a spicy Tex-Mex variation. 

Bowl of coleslaw with a spoon lifting a portion

Serious Eats / Mateja Zvirotić Andrijanić

For another twist, I add both tartness and fruitiness to this coleslaw by shredding Granny Smith apples into my cabbage and carrots. When settling on an appropriate dressing to pair with this version, I started with sour cream, which makes a richer and more complex base than mayonnaise alone. To keep it from overpowering the other components, I cut it with a touch of mayo, along with vinegar, sugar, honey, black pepper, and mustard powder. I love the texture of celery seeds, but didn't think they'd enhance the flavor profile, so I decided to go with more neutral poppy seeds here. The final slaw is tangy and tart, adding a new dimension to the classic with the bright fruitiness of the apple.

June 2014

Recipe Details

Tangy Apple Coleslaw

Prep 10 mins
Resting Time 5 mins
Total 15 mins
Serves 10 to 12 servings
Makes 11 cups
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Ingredients

For the Slaw:

  • 1 large head green cabbage (about 3 1/2 pounds), finely shredded

  • 1 large carrot, peeled and grated on the large holes of a box grater

  • 2 Granny Smith apples, peeled, cored, and grated on the large holes of a box grater

  • 2/3 cup granulated sugar (4 3/4 ounces; 134 g)

  • 1/3 cup Diamond Crystal kosher salt (1 3/4 ounces; 48 g); for table salt, use half as much by volume

For the Dressing:

  • 1/2 cup sour cream (4 ounces; 113 g)

  • 1/3 cup mayonnaise (2 3/4 ounces; 75 g)

  • 1/3 cup (80 ml) apple cider vinegar

  • 3 tablespoons granulated sugar (1 1/2 ounces; 45 g)

  • 3 tablespoons honey (2 1/4 ounces; 63 g)

  • 1 teaspoon freshly ground black pepper

  • 1/2 teaspoon mustard powder

  • 1/2 teaspoon poppy seeds

Directions

  1. For the Slaw: In a large colander, combine cabbage, carrot, and apple. Sprinkle with sugar and salt and toss to combine. Let sit for 5 minutes, then rinse thoroughly under cold running water.

    Steps in preparing coleslaw showing cabbage and carrot shredded in a colander with sugar added and then rinsed with water

    Serious Eats / Mateja Zvirotić Andrijanić

  2. Meanwhile, prepare the dressing: In a small bowl, whisk sour cream, mayonnaise, apple cider vinegar, sugar, honey, black pepper, mustard powder, and poppy seeds to combine.

    Twostep process of whisking ingredients in a bowl for coleslaw sauce preparation

    Serious Eats / Mateja Zvirotić Andrijanić

  3. To Assemble: Transfer vegetables to a salad spinner and spin dry. Alternatively, transfer to a 13- by 18-inch rimmed baking sheet lined with a triple layer of paper towels or a clean kitchen towel. Blot mixture dry with paper towels, and place vegetables in a large bowl.

    A green colander filled with coleslaw made of shredded cabbage carrots and apple

    Serious Eats / Mateja Zvirotić Andrijanić

  4. Pour dressing over slaw and toss to coat. Adjust seasoning with additional salt, pepper, and sugar as needed.

    Tangy apple coleslaw in a mixing process with dressing being poured and mixed in a bowl

    Serious Eats / Mateja Zvirotić Andrijanić

Special Equipment

  • Whisk, colander, salad spinner

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