top down view of freshly mixed easy apple coleslaw in a glass bowl.

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5 from 7 reviews

Crisp, fresh, and delicious, this Apple Coleslaw features a colorful combo of fruits and veggies tossed in a delicious creamy apple cider dressing! Recipe is versatile and can be made in advance and stored in the refrigerator until ready to serve.


Units Scale
  • 1/2 head green cabbage (about 45 cups), shredded
  • 2 carrots (about 1 1/2 cups), julienned or shredded
  • 2 apples (green or red), cored and cut into matchsticks
  • 3/41 cup dried cranberries
  • 1/2 cup slivered almonds
  • 23 green onions (about 1/2 cup), sliced

Tahini Maple Dressing

  • 1/4 cup tahini (sub with 1/2 cup mayo or plain non-dairy yogurt)
  • 1/4 cup apple cider vinegar
  • 2 tablespoons pure maple syrup
  • 1/4 teaspoon fresh cracked pepper
  • pinch of salt


Dressing: In a small bowl, combine the tahini, maple syrup, apple cider vinegar, and pepper. Add 1 -2 tablespoons of water as needed to thin. Set aside to let the flavors mingle.

Assemble coleslaw: In an x-large bowl, add the cabbage, apples, carrots, cranberries, green onions, and almonds. Drizzle the dressing over the top and mix well to coat. Finish with salt and pepper to taste.

Serve as is, or store in the refrigerator for 30 minutes to chill.

Coleslaw can be made a day ahead and stored, covered, in the refrigerator until ready to serve.

Makes about 8 cups

Serves 4 – 8


To replace the tahini: use 1/2 cup non-dairy plain yogurt or vegan mayo.

The ingredients can easily be changed up for variation:

  • Replace green cabbage for napa or red cabbage, or use a combo.
  • Use your favorite apples – fuji, granny smith, honey crisp, gala, golden delicious, etc.
  • In place of cranberries, raisins would work well.
  • Vary up the almonds, using sunflower seeds, pecans, or walnuts.
  • Use diced red onion in place of green onions.