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EASY APPLE COLESLAW

top down view of a large glass mixing with ingredients for apple coleslaw with dressing being poured overtop.

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

Scale

Ingredients

Tahini Maple Dressing

Instructions

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

Assemble coleslaw: In a large bowl (a large soup or stock pot will work too), add the cabbage, apples, carrots, cranberries, green onions and almonds. Drizzle the tahini maple dressing over 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

Notes

To replace the tahini with non-dairy mayo, 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.

RECIPE EDIT: This recipe has been updated. Changes made to the recipe include reducing the amount of tahini called for from 1/2 cup to 1/4. I’ve also added an approx. cup amount for the cabbage.

Keywords: apple coleslaw recipe