Sweet Apple Coleslaw has the perfect balance of sweet and tangy for a little twist on the traditional coleslaw recipe. It’s a classic summertime recipe. This recipe came from a church cookbook that my daughters put together when they were younger. It was so fun getting to try out recipes from our friends. This one quickly became a keeper.
You could use bagged coleslaw to make this recipe but we think it’s extra special because the cabbage is cut small. It just seems extra creamy that way.
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How to Make Sweet Apple Coleslaw
1. Start by making the creamy sauce. In a large mixing bowl mix together the mayonnaise, sugar, and lemon juice.
If you have leftover cabbage store it in a storage bag in the refrigerator. It can be added to a soup or stir fry. It should keep for several days.
I use the food processer to chop the celery and apples as well. I use the pulse button so that they don’t get chopped too fine.
3. Using the pulse button chop the celery and and add to the cabbage mixture.
4. Rinse the apple. Leaving the peel on, core and again using the pulse button, chop the apple. Add it to the mixing bowl and then stir all ingredients together.
Store the coleslaw in the refrigerator.
For More Easy Vegetable Recipes, Check Out These:
For Picnic Recipe Ideas:Print
This sweet and tangy coleslaw is perfect for picnics and cookouts. It’s also great to have on hand for an easy side dish.
1 cup mayonnaise, gluten-free
3 tablespoons sugar
1 1/2 tablespoons lemon juice or apple cider vinegar
1 small head of cabbage
2 stalks of celery
1 red apple
In a large mixing bowl mix together the mayonnaise, sugar, and lemon juice.
Use a food processor to shred the cabbage. I use the small shredding blade on my processor. Measure out 6 cups and add to the mayonnaise mixture.
Use the food chopper to dice up the celery and apple. Use the pulse button so that they don’t get too small.
Chop the celery and add to mixing bowl.
Rinse the apple. Leaving the peel on, core and chop the apple. Add to the mixing bowl and then stir all ingredients together.
Store in the refrigerator.
If you want to make this even faster use two bags of precut cabbage. However, one the reasons this recipe works so well is that the cabbage is cut small with the shredding blade.