Tangy Apple Slaw

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This tangy apple slaw goes great with barbecued meats! Full of crunchy veg, fresh apple & coated in a punchy homemade dressing.

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tangy apple slaw

Here we’re making a fresh, crunchy & tangy apple slaw that pairs perfectly with rich smoked meats, grilled chicken,& burgers. It can even be served in sandwiches!

Super easy to make, this homemade slaw is full of crunchy cabbage, onion, sweet carrots & fresh apples. Dressed in a tangy mayo based dressing, with just a touch of spice, this stuff is proper tasty!

Apple Slaw Components

  • Apples – As the apples will be raw, you’ll need to use an eating variety. I like Pink Lady apples best but feel free to use another variety if you’d prefer.
  • Cabbage – We’re using half a red & half a white cabbage, to give our slaw some extra colour. Just one type of cabbage can be used as well though.
  • Onion – You’ll need just one red onion for this recipe. This adds a touch of sweetness to the slaw. A couple of shallots can also be used instead.
  • Carrots – We’re using two large carrots for this recipe, three if they are smaller.
  • Lemon Juice – The juice of half a lemon stops the apples from turning brown once cut.
  • Dressing – Quick & easy to make, this slaw dressing is made with mayo, ketchup, mustard, pickle juice, Worcestershire sauce & tabasco.
veg for slaw
tangy slaw dressing

How To Make Tangy Apple Slaw

The full, printable recipe card for this slaw can be found at the bottom of this post!

  1. Veg Prep – First we need to finely shred the cabbages, slice a red onion & cut apples & carrots into thin matchsticks. These all go into a bowl with lemon juice, to stop the apple from discolouring.
  2. Dressing – Onto the dressing. This is made by combining mayo with ketchup, pickle juice, mustard, Worcestershire sauce & tabasco. Once made, the dressing is poured over the veg then mixed well, to coat.
  3. Seasoning – Once mixed, give the slaw a taste, to check the seasoning then add in salt & pepper as necessary.
  4. Leave To Sit – Now our slaw is made, we need to let it sit for at least an hour in the fridge so that the veg can soften slightly & the flavours can develop.

What To Serve Slaw With

You can serve homemade slaw with almost anything but it goes especially well with slow cooked & grilled, barbecued meats! I recently served this slaw with some of my smoked pulled pork & cherry cola bbq sauce & it was incredibly tasty!

Frequently Asked Questions

How should homemade slaw be stored?

Homemade slaw should be stored in an airtight container, in the fridge.

How long will homemade slaw keep for?

Kept in the fridge, homemade slaw will keep for up to 3 days.

Can I use a food processor to cut the veg?

If you like, you can use a food processor with the necessary attachments to shred & grate the veg. Although I would slice the apples by hand.

What apples work best in slaw?

You’ll need to use eating apples when making slaw. I like to use Pink Lady apples but feel free to use a different type if you’d prefer.

Why does slaw need to sit before serving?

Letting slaw sit in the fridge for an hour or so before serving allows the veg to soften slightly & the flavours to develop.

Equipment Used

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Tangy Apple Slaw

This tangy apple slaw goes great with barbecued meats! Full of crunchy veg, fresh apple & coated in a punchy homemade dressing.
Prep Time20 minutes
Total Time20 minutes
Course: Side Dish
Cuisine: American
Servings: 10 Portions
Author: Ben Racey


  • Mixing Bowls
  • Veg Peeler
  • Juicer
  • Whisk



  • 2 Eating Apples See Notes
  • ½ Lemon Juiced
  • ½ White Cabbage
  • ½ Red Cabbage
  • 2 Large Carrots
  • 1 Red Onion


  • 250 g Mayonnaise
  • 1 tbsp Tomato Ketchup
  • 1 tbsp Pickle Juice See Notes
  • 2 tsp French's Mustard
  • 1 tsp Worcestershire Sauce
  • ½ tsp Tabasco



  • Quarter & core the apples then cut into thin matchsticks (julienne). Add into a mixing bowl with the lemon juice then mix to coat – this stops the apples going brown!
  • Next, remove any damaged outer leaves from both ½ cabbages then cut each in half & trim off the core. Shred the cabbages thinly then add into the mixing bowl with the apple.
  • Peel the carrots then cut in half widthways (or in thirds if they're really big!). Cut these into thin matchsticks then add into the bowl of cabbage.
    You could also grate the carrot, if you'd prefer.
  • Next, peel the red onion, trim off the root & cut in half. Slice thinly then add into the bowl of veg.


  • Place all of the dressing ingredients into another mixing bowl then season with salt & pepper. Whisk to combine then pour into the bowl of veg.
  • Give the slaw a good mix, to fully coat the veg in dressing then give it a taste to check the seasoning. Add more salt & pepper if necessary.
  • Cover the bowl with clingfilm then leave in the fridge for at least 1 hour before serving. This gives the cabbage chance to soften & all of the flavours to mix together.


1. Cabbage – I like to use half a red & half a white cabbage for some contrasting colour. Feel free to use just one type of cabbage if you’d prefer.
2. Pickle Juice – We’re using the juice from a jar of dill pickled gherkins for our slaw dressing. If you haven’t got any, add white wine or apple cider vinegar to taste.
3. Apples – You’ll need to use eating apples when making slaw. I like to use Pink Lady apples but feel free to use a different type if you’d prefer.
4. Storage – Once made, this slaw will keep in the fridge for up to 3 days. After making, I’d recommend letting the slaw sit in the fridge for at least an hour to give the veg chance to soften slightly.

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