Side Dishes
This Kraft apple coleslaw recipe delivers the perfect balance of crisp cabbage, sweet apple, and tangy dressing in under 15 minutes—ideal for summer picnics or holiday sides. The secret lies in using a mix of shredded cabbage and thinly sliced apples for that signature crunch and refreshing sweetness.
I've perfected this version to stay fresh for hours without wilting, making it a crowd-pleaser for any gathering.
The foundation starts with a mix of green and purple cabbage, which adds vibrant color and a satisfying crunch. Thinly sliced apples (like Fuji or Gala) contribute natural sweetness that pairs beautifully with the tangy Kraft dressing.
For extra texture, I always include celery sticks—just a few minutes of chopping adds a refreshing bite that keeps the slaw from feeling too heavy.
What makes this recipe stand out is how the flavors develop while you prepare it. The cabbage softens slightly from the dressing, creating a tender yet still crisp texture, while the apples maintain their bite.
The result is a refreshing side dish that's light enough for summer meals but hearty enough to hold its own as a main course when paired with grilled meats or sandwiches.
For best results, prepare this coleslaw just before serving to maintain its crispness. If you need to make it ahead, store the dressing and vegetables separately in the refrigerator and toss them together right before eating.
This ensures every bite stays fresh and vibrant, just as you'd expect from a classic apple coleslaw.
Ingredients for kraft apple coleslaw
Six ingredients, fifteen minutes—this coleslaw keeps its crunch while delivering sweet apple and tangy dressing magic.
| Ingredient | Amount | Notes |
|---|---|---|
| Green Cabbage 🥬 | 4 cups | Shredded, medium size |
| Red Cabbage 🥬 | 2 cups | Shredded, adds vibrant color |
| Fuji Apples 🍎 | 2 medium | Thinly sliced, skin on |
| Celery Sticks 🥬 | 3 whole | Thinly sliced, for crunch |
| Kraft Original Apple Cider Vinegar Salad Dressing 🥄 | 1 ½ cups | Classic tangy flavor |
| Granulated Sugar 🍚 | 2 tbsp | Balances tanginess |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Mayonnaise 🥛 | ½ cup | For creamy texture (optional) |
The cabbage mix is everything. Green and purple cabbage give you that classic color contrast plus extra crunch. I grab mine from the produce section at Kroger—look for firm heads with no yellowing leaves. Fuji apples are my go-to for this recipe—they hold their shape better than Gala or Red Delicious. Thinly slice them (about 1/8-inch thick) so they stay crisp but still add sweetness. Celery? Don't skip it. The sticks add that signature crunch that keeps the slaw from feeling too heavy. Trader Joe's has pre-sliced celery sticks if you're short on time.
No Kraft dressing? Mix 1.5 cups mayo with 2 tbsp apple cider vinegar, 1 tbsp honey, 1 tsp Dijon mustard, and 1/2 tsp celery seed—it's just as good. Running low on apples? Pears work too, though they'll soften faster. The sugar in the dressing is key—it balances the tangy vinegar. Brown sugar adds a caramel note if you're feeling fancy. For extra crunch, toss in a handful of toasted pecans or walnuts right before serving. And if you're making this ahead, store the dressing and veggies separately—they'll stay crisp that way.
This coleslaw stays fresh for 4-5 days in the fridge if you keep the dressing and veggies separate. Toss them together right before serving to maintain that perfect crunch. For parties, I double the batch and store it in two separate containers—one for dressing, one for veggies. The apples will start to brown, but a quick spray of lemon juice keeps them looking fresh. Freezes beautifully too—just pack the dressing and veggies separately in freezer bags. Thaw overnight in the fridge before mixing.
Why You'll Love This Recipe
- No Knife Skills Needed: I swear by this one—just shred the cabbage with a box grater (no fancy mandoline here) and slice the apples into thin wedges. The celery sticks take two seconds to chop, and boom, you’re done. Honestly, it’s the kind of recipe that makes me feel like a genius for how little effort it takes.
- Sweet-Tart Magic: That Kraft dressing does the heavy lifting—tangy, slightly sweet, and just the right amount of crunchy. The Fuji apples add this bright, juicy bite that cuts through the cabbage’s sharpness, while the red and green mix gives it a pretty, colorful punch. Between us, it’s the kind of flavor that makes you want to eat it straight from the bowl.
- BBQ Sidekick: This slaw is my go-to for cookouts, potlucks, or even a lazy Sunday brunch. It pairs perfectly with pulled pork, grilled chicken, or even a simple burger—just toss it on top and watch it disappear. I’ve even used it as a topping for tacos when I’m feeling fancy. (Yes, even on a Tuesday night.)
- Lasts All Week: Make a big batch and store it in the fridge for up to five days—it keeps better than most salads because the dressing clings to everything. I double the recipe on Sundays so I can grab it for lunches or pack it in my kids’ school lunches without stress. Plus, the apples stay crisp, so it never gets soggy. My secret weapon for busy weeks.
Step-by-step instructions for Kraft apple coleslaw
This coleslaw comes together faster than you can say "crunchy"—just 15 minutes of prep and you'll have a vibrant, tangy-sweet salad perfect for picnics or barbecues.
Shred the Cabbages for Maximum Crunch
Start by quartering the 4 cups green cabbage and 2 cups red cabbage to remove the core. I like to use a sharp knife for this—it gives you cleaner cuts and less effort. Place each quarter on its side and slice thinly, almost like you're making matchsticks. You're aiming for even shreds that will mix perfectly with the other ingredients.
Here's the thing—don't worry about perfect uniformity. Just keep the shreds consistent in size so they distribute evenly throughout the salad. As you work, place the shredded cabbage in a large mixing bowl. The red cabbage will add beautiful color contrast to the green, making your coleslaw look as good as it tastes.
Prepare the Apples and Celery for Fresh Crunch
Core the 2 medium Fuji apples and slice them thinly, about ⅛-inch thick. Leave the skin on—it adds texture and nutrients. I like to cut them into matchsticks similar to the cabbage for even distribution. Add them to the mixing bowl with the cabbage.
Next, thinly slice the 3 whole celery sticks on the diagonal. This creates more surface area for flavor and makes the celery easier to eat. The celery adds a nice fresh, slightly bitter contrast to the sweet apples and cabbage. Toss everything together gently with your hands or a large spoon to distribute the ingredients evenly.
Whisk the Dressing Ingredients for Perfect Balance
In a separate bowl, combine the 1.5 cups Kraft Original Apple Cider Vinegar Salad Dressing, 2 tbsp granulated sugar, 1 tsp salt, and 0.5 tsp black pepper. Whisk vigorously for about 30 seconds until the sugar and salt dissolve completely. This step is crucial—it ensures the dressing is smooth and evenly distributed when you combine it with the coleslaw.
If you're using the optional 0.5 cup mayonnaise, add it now and whisk again until fully incorporated. The mayo adds a creamy texture that balances the tangy dressing. Taste the dressing mixture—it should be sweet, tangy, and just slightly salty. If you want it sweeter, add a bit more sugar; if it needs more tang, add a splash of vinegar.
Combine Everything for the Perfect Texture
Pour the dressing mixture over the cabbage, apple, and celery in the mixing bowl. Use your hands or a large spoon to toss everything together gently but thoroughly. You want the dressing to coat each ingredient evenly without mashing anything. This is where the magic happens—the tangy dressing clings to the crunchy vegetables, creating that perfect balance of sweet, tangy, and fresh flavors.
Let the coleslaw sit for 5 minutes at room temperature. This gives the flavors time to meld together and the dressing to fully absorb into the vegetables. If you're serving it immediately, give it one final toss before plating. The coleslaw will keep well in the refrigerator for up to 3 days, so it's perfect for meal prep too.
Serve and Enjoy Your Crunchy Creation
Transfer the coleslaw to a serving bowl or individual plates. The vibrant colors will make it look as inviting as it tastes. I like to serve it chilled, straight from the fridge, for that extra crisp texture. It pairs perfectly with grilled meats, sandwiches, or even as a side for tacos.
This coleslaw is all about that perfect crunch and tangy-sweet balance. The apples add natural sweetness, the cabbage provides the crunch, and the dressing ties it all together. Don't be afraid to adjust the seasoning to your taste—maybe a little more sugar for extra sweetness or a splash of vinegar for more tang. Enjoy your fresh, homemade Kraft Apple Coleslaw!
Pro Tips For Making Kraft Apple Coleslaw
- Shred Cabbage Fast: Use a sharp chef’s knife and cut the cabbage directly on a cutting board—no mandoline needed. I learned this the hard way after trying to slice through those tough cabbage cores with a dull knife and nearly losing a finger. A steady rocking motion with a heavy hand works better than sawing.
- Core Those Apples: Remove the core and seeds from the Fuji apples before slicing—yes, even if they’re organic. I used to skip this, and the bitter aftertaste ruined the whole slaw. A paring knife works best; just cut a thin slice off the top, then scoop out the center like you’re digging a tiny well.
- Toss Dressing Last: Mix the cabbage, apples, and celery first, then add the Kraft dressing just before serving. The vinegar in the dressing will start to soften the cabbage if mixed too early, turning your crisp slaw into a sad, limp mess. Wait until the last possible minute—trust me, it’s worth it.
- Chop Celery Small: Cut the celery sticks into ¼-inch pieces instead of leaving them whole. I was lazy about this once and ended up with a slaw that looked like it was missing half its texture. Smaller pieces distribute flavor evenly and make every bite more balanced—no weird crunchy surprises.
Common mistakes when making this recipe
Over-Shredding Cabbage
I’ve seen this happen more times than I can count—cabbage gets shredded into tiny rice-like pieces, and suddenly your coleslaw loses all that satisfying crunch. The goal is thin but still substantial shreds, about ¼-inch wide.
Use a sharp knife or a mandoline set to ¼-inch thickness for consistency. If you’re using a food processor, pulse in short bursts (no more than 3 seconds at a time) to avoid over-processing. 🥬
Skipping the Resting Time
Rushing the 5-minute rest after mixing is a big mistake. This short break lets the dressing cling to the vegetables and the flavors meld together. Without it, you’ll end up with uneven distribution—some pieces soggy, others dry.
Trust me, those extra 5 minutes make a world of difference in texture and taste.
Using the Wrong Apples
Not all apples are created equal for coleslaw! Fuji or Gala hold their shape and add sweetness, while Red Delicious turns mushy too fast. Avoid Honeycrisp—it’s too soft and releases too much juice.
Thinly slice them (⅛-inch thick) and add a squeeze of lemon juice if prepping ahead to prevent browning. The skin-on slices add texture, so don’t peel them!
Over-Mixing the Dressing
When you whisk the dressing, it’s easy to overdo it and end up with a gloppy, uneven texture. Whisk just until the sugar and salt dissolve—about 30 seconds. If you’re adding mayo, mix it in last and fold gently to avoid breaking the emulsion.
A smooth, well-balanced dressing should coat the back of a spoon without being too thick or runny.
Not Prepping Ingredients Uniformly
Unevenly sized cabbage, apple, and celery pieces mean uneven texture—some bites will be crunchy, others mushy. Aim for consistent ¼-inch slices for everything. Use a mandoline for precision if you’re not confident with a knife.
The goal is even distribution so every forkful delivers the same perfect balance of crunch and flavor.
Storing Dressed Coleslaw Too Long
Once you mix the dressing with the veggies, the cabbage starts to soften almost immediately. To keep it crisp, store the dressing and vegetables separately in airtight containers. Toss them together right before serving—this ensures that crunchy texture stays intact.
If you must prep ahead, store the veggies in a damp paper towel to retain moisture without wilting. ❄️
Nutrition facts
Frequently asked questions
Can I use other types of cabbage in this recipe?
While green and purple cabbage work best for that classic color and crunch, you can substitute with 100% green cabbage if that's all you have. For a milder flavor, try Napa cabbage, but reduce the amount to 3 cups since it's more delicate. Avoid Savoy cabbage—its curly leaves won't shred evenly and can make the texture uneven.
How do I keep my apple coleslaw from getting soggy?
The secret is prepping ingredients separately and tossing with dressing just before serving. Store the cabbage, apples, and celery in one container with a damp paper towel to retain moisture, and keep the dressing in another. When ready to eat, mix everything together—this keeps the cabbage crisp for hours. If prepping ahead, add a squeeze of lemon juice to the apples to prevent browning.
Can I make this coleslaw without Kraft dressing?
Yes! Mix 1.5 cups mayonnaise with 2 tbsp apple cider vinegar, 1 tbsp honey, 1 tsp Dijon mustard, and ½ tsp celery seed for a homemade version. For extra tang, add 1 tbsp sugar and ½ tsp onion powder. This homemade dressing gives you more control over sweetness and acidity levels. The texture will be slightly creamier than Kraft's original version.
What's the best way to serve this apple coleslaw?
This coleslaw shines as a refreshing side dish for grilled chicken, burgers, or barbecue meats. For a main course, serve it in a bowl with a scoop of ice cream for a sweet-savory dessert twist. At picnics, pack it in individual containers with a separate dressing cup. The vibrant colors make it perfect for holiday platters too—just add a sprinkle of toasted pecans for extra crunch.
Why does my coleslaw taste too sweet or too tangy?
Adjust the balance by adding more dressing if it's too sweet, or more sugar if it's too tangy. For a perfect ratio, aim for 1.5 cups dressing to 6 cups vegetables. If it's still off, try adding 1 tsp lemon juice for brightness or ½ tsp extra salt to enhance flavors. Taste as you go—coleslaw flavors evolve as they sit, so adjust just before serving.