Go Back

Apple and Cabbage Slaw

The best basic coleslaw, updated to include chunks of fresh apples and golden raisins. The dressing is light and tasty without overpowering the coleslaw!

Course Salad, Side Dish
Cuisine American
Keyword coleslaw, Salad, Side dish
Prep Time 10 minutes
Total Time 10 minutes
Author Si Foster, A Bountiful Kitchen


  • 1/2 large head cabbage or 1 1/2 bags of coleslaw mix sold near bagged greens
  • 2 large carrots grated (omit if using bagged mix)
  • 1-2 apples I like Fuji washed, cored, cut into chunks ( peel on)
  • 1/3 cup Golden Raisins more or less depending-if you are a raisin lover
  • 1/4 cup Craisins optional
  • 3/4 cup Mayonnaise not Light! I like Best Foods or Hellman's
  • 1/4 cup Apple Cider Vinegar
  • 2-3 tablespoons sugar to taste
  • 3 teaspoons celery seed


  1. Wash and chop cabbage. Place cabbage in large bowl.
  2. Add carrots, apples, golden raisins, and Craisins (if using).

  3. In separate small bowl, whisk the mayo, cider vinegar and sugar until the sugar is dissolved. If you like the dressing more tart, add vinegar, a tablespoon at a time. If you like your slaw dressing sweet, add more sugar. Whisk until sugar is dissolved

  4. When the dressing is mixed well, add the celery seed.
  5. Pour the dressing over the cabbage and fruit.

  6. This salad is best when chilled for at least an hour, but can be made just before serving as well.

Recipe Notes

-This salad can be made a day ahead of serving. If making ahead, add the raisins and apples just before serving and toss again. If too much liquid has gathered, drain any excess off. 

-Make sure the celery seeds are not expired! This is an item that is often purchased, used and then pushed to the back of the cabinet for a year or two. Taste to make sure they are not bitter before using if the expiration date is close! I once added some bitter celery seeds and had to throw out an entire batch of coleslaw.