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Crunchy cabbage, fresh apples and a sweet, tangy dressing make this apple cabbage slaw the perfect side dish for porkchops or barbecue meals! 

I am so very excited to share this apple cabbage slaw recipe with you! This recipe is the combination of an apple slaw recipe from a local BBQ restaurant here in Kansas City, and my grandma’s homemade coleslaw recipe, which is a staple in our house.

(Note from Michelle, September 2024: This was one of the very first recipes I published here on Blackberry Babe. As you can see from the reviews, this apple-cabbage slaw has gotten pretty popular over the years. I hope you’ll give it a try).

“Thank you for this recipe! I was looking for something to do with leftover radishes and this might be my new favorite salad. I subbed honey for the sugar and mixed all the ingredients together in one bowl. I love the balance of flavors and the bite from the celery seed. Delicious!” – Maureen

This easy side dish recipe combines the flavors of traditional coleslaw with a touch of sweetness from apples, sweet onion, and earthy pieces of fresh radish! If you don’t want to add the radish, just omit it. But I really think this apple slaw is a great way to use up any leftover radishes you have hanging out in the crisper. Personally, I never need the number of radishes they give me in a bunch! And as an added bonus, they add a beautiful pop of color to an already beautiful bowl of produce!

​When adding fresh apples and radish, I recommend trying to cut them into small, thin matchstick sized pieces. This will help the pieces blend in with the shredded cabbage and fit on your fork for a more uniform bite! 

“Excellent coleslaw. I made it with maple syrup instead of sugar and only 1 teaspoon because I follow the whole food plant-based diet. I will make this one often I believe. Thank you.”

​For the dressing, I chose a sweet, vinegar-based dressing. If you are nervous about the level of sweetness, make the dressing with half the sugar and taste. You can always add in more, but you can’t take away! 

For the best results, I recommend chilling this Cabbage Apple and Radish Slaw in your fridge for at least 30 minutes before serving. This gives the flavors some time to meld, and it just tastes better cold!

Cabbage Apple Radish Slaw 2

“Absolutely lovely salad and a nice change from traditional coleslaw. But I didn’t cut the radish or apples in matchstick pieces. I just sliced everything. I just loved this recipe.” – Yasmin

Apple Cabbage Slaw Substitutions and Additions

Like all good recipes, there are plenty of substitutions you can make! Here are a few suggestions:

  • Instead of the apple cider vinegar, you can use lemon juice, lime juice or white vinegar. 
  • Instead of the white onion, use red onion, yellow onion or chopped green onions.
  • Instead of green cabbage, feel free to use red cabbage (purple cabbage) or coleslaw mix.
  • Instead of Granny Smith apples, substitute any kind of apples that are on the crunchy side. I like Fuji apples, Honeycrisp apples, gala apples or pink lady apples.
  • For the olive oil, you can substitute out any neutral tasting cooking oil like avocado oil, vegetable oil or canola oil.
  • If you don’t have dry mustard for the dressing, add a small dab of Dijon mustard.
  • Add one thinly sliced jalapeno to the slaw mix for a bit of heat. 
  • Add a heaping tablespoon of sunflower seeds or pumpkin seeds (pepitas) for crunch.
  • Add a handful of matchstick carrots for extra color and crunch!
  • Make a creamy dressing by adding 1 tablespoon or sour cream or plain Greek yogurt. It will still be nice and light, I promise! 

Looking for more coleslaw recipes? Try out my vinegar-based classic coleslaw, this broccoli slaw, or my cilantro lime slaw! 

Cabbage Apple Radish Slaw 1

Serving Suggestions

This is a great side dish for summer BBQs! I love to pair this apple slaw recipe with a main dish like pork chops, grilled chicken and BBQ ribs.

You can also use it as a topping for sandwiches, like on these Leftover Pulled Pork Sliders!

If you need more ideas for BBQ side dishes, I recommend this Smoked Mac and Cheese, my Creamy Pasta Salad or this Easy Cream Cheese Corn Casserole!

Cabbage Apple Radish Slaw

Saving Leftover Apple Coleslaw

Store leftover slaw in an airtight container in the refrigerator for 2-3 days. It will last longer than this, but the veggies will start to get soggy which is not so appetizing!

I hope that you enjoy this cabbage and radish slaw! If you make it, I’d love to hear how it went in the comments below.

Cabbage Apple Radish Slaw

Cabbage, Apple and Radish Cole Slaw

Yield: 8
Prep Time: 15 minutes
Additional Time: 30 minutes
Total Time: 45 minutes
Author: Michelle Goth
Crunchy cabbage, fresh apples and a sweet, tangy dressing make this cabbage apple slaw recipe the perfect side dish for porkchops or barbecue meals! 
Don't like radishes? Just omit them! 😉
Ingredient substitutions are listed just above this recipe card.
4.87 from 23 ratings
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Ingredients
 

  • 5 cups green cabbage, shredded
  • 1 cup Granny Smith apple, cut into matchstick pieces
  • ¾ cup radish, cut into matchstick pieces
  • 2 tablespoons white onion, very finely diced

For the dressing:

  • ¼ cup sugar
  • ¼ cup cider vinegar
  • 1.5 tablespoons water
  • 1.5 tablespoons olive oil
  • ⅛ tsp celery seed
  • 1/8 teaspoon mustard, powdered
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper

Instructions
 

  • Combine cabbage, apple, radish and onion in large mixing bowl.
  • In a separate small bowl or mason jar, add sugar, vinegar, water, oil, celery seed, powdered mustard, salt and pepper. Shake or stir until well combined.
  • Add dressing to the cabbage mixture, stir well to combine. 
  • Cover and place in refrigerator for at least 30 minutes to chill before serving.

Notes

Worried it will be too sweet? Start with half of the sugar called for and taste before adding more.
If your sugar isn't dissolving into the dressing, pop the dressing into the microwave for about 30 seconds to just slightly heat it up, then whisk. This should help the sugar to dissolve!
Serving: 1, Calories: 71kcal, Carbohydrates: 12g, Protein: 1g, Fat: 3g, Saturated Fat: 0.4g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 2g, Sodium: 50mg, Potassium: 127mg, Fiber: 2g, Sugar: 10g, Vitamin A: 52IU, Vitamin C: 19mg, Calcium: 23mg, Iron: 0.3mg
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