Apple Coleslaw for Fall!

Apple Coleslaw for Fall!

I love using shredded apples in my coleslaw for a quick, easy and different side dish. I know coleslaw is typically a summer BBQ side dish; however, with apples galore on top of still beautiful grilling weather, I enjoy making fall coleslaw!

The addition of golden raisins just makes it all the sweeter and adds a nice soft texture to balance out the crunchiness of the slaw and apples.  Using prebagged slaw adds to the ease, but it you have half a head of cabbage (green or purple) laying around, begging to be used, use it!  Run it across a mandolin or test your knife skills (chop therapy anyone?) and slice away until you have some finely shredded cabbage. 

When you know it'll be a busy evening, have some brats ready to toss on the grill and serve them up with a side of slaw!  


  • 3+ cups of bagged coleslaw (or shredded cabbage OR shredded brussel sprouts) 
  • 1/2 - 1 whole apple shredded by mandolin or hand (any kind will work here but I use Honeycrisp most often - the crispy sweetness adds that pop of flavor)
  • 1/4 cup golden raisins (or regular, craisins... dealers choice) 
  • 1/2 cup mayo 
  • 1 tablespoon apple cider vinegar (feel free to add more if you want a more tangy slaw) 
  • 2 teaspoons white sugar 
  • Sprinkle of celery seeds
  • Salt & pepper to taste

 Make It: 

  • Add cabbage, apple, and raisins to large bowl
  • Mix together mayo, vinegar, and sugar
  • Add mayo mixture, celery seeds and salt & pepper
  • Stir to combine and that's it! 


  • The longer you let the coleslaw rest, the more 'saucy' it will be.  My husband prefers it that way; however, I like it a little more sturdy.  I've found the best of both worlds is when it sits in the fridge for about 4-6 hours!  

Leave a comment