Crunchy Apple Coleslaw with Red Bell Pepper and Green Onion is a fresh side dish with a mix of crisp cabbage, carrots, tart Granny Smith apples, sweet red apples, red bell pepper, and green onions.
The creamy dressing uses Greek yogurt, light mayonnaise, apple cider vinegar, lemon juice, honey, Dijon mustard, and celery seed.
You get plenty of crunch from the cabbage and apples, while the dressing adds a creamy, tangy finish without making the slaw feel heavy.
Using both green and red apples also gives you a nice balance of tart and sweet.
Serve this apple coleslaw with grilled chicken, pork, burgers, sandwiches, or other casual dinners. It also works well for cookouts, potlucks, and fall meals when apples are everywhere.
A large mixing bowl gives you enough room to toss everything without making a mess. A sharp chef’s knife and cutting board are helpful for chopping the apples, pepper, and cabbage.
Why You’ll Love This Crunchy Apple Coleslaw with Red Bell Pepper and Green Onion
Ready in 20 Minutes
This coleslaw takes about 20 minutes from start to finish, making it a useful option when you need a quick side dish. The project’s definition of “Quick” is 35 minutes or less.
Two Kinds of Apples
Granny Smith apples add tartness, while Gala or Honeycrisp apples add a sweeter flavor. Using both keeps the slaw from tasting too sweet or too sharp.
Plenty of Crunch
Cabbage, carrots, apples, bell pepper, and green onions give the coleslaw a crisp texture in every bite.
Creamy Greek Yogurt Dressing
Greek yogurt and light mayonnaise make the dressing creamy, while apple cider vinegar and lemon juice add tang.
A Versatile Side Dish
Serve it with grilled meats, sandwiches, burgers, pulled pork, or other American-style dinners. It also works well as one of your healthy side dishes
Ingredient Substitutions
Red Apples
Use Fuji, Pink Lady, or another crisp sweet apple in place of Gala or Honeycrisp. Choose an apple that holds its shape after chopping.
Granny Smith Apples
Another firm tart apple can be used if Granny Smith apples aren’t available.
Green Cabbage
Red cabbage can replace some or all of the green cabbage. Keep in mind that it can tint the dressing after the coleslaw sits.
Greek Yogurt
Plain low-fat Greek yogurt can replace the nonfat Greek yogurt.
Light Mayonnaise
Regular mayonnaise can be used instead of light mayonnaise. It will make the dressing richer.
Honey
Maple syrup can replace the honey. It will give the dressing a slightly different sweetness.
Apple Cider Vinegar
White wine vinegar can be used in its place for a similar tangy flavor.
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Crunchy Apple Coleslaw with Red Bell Pepper and Green Onion
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Ingredients
- 4 cups green cabbage thinly sliced
- 1 cup shredded carrots
- 2 medium granny smith apples cored and chopped into bite-size pieces
- 2 medium red apples such as honeycrisp or gala cored and chopped
- 1 small red bell pepper seeded and finely diced
- 3 green onions thinly sliced
Dressing:
- ½ cup plain nonfat greek yogurt
- ¼ cup light Mayonnaise
- 2 tablespoon apple cider vinegar
- 2 tablespoon fresh lemon juice
- 1 tablespoon honey
- 1 teaspoon dijon mustard
- ½ teaspoon celery seed
- salt to taste
- fresh ground black pepper to taste
Instructions
- In a small bowl, add the Greek yogurt, light mayonnaise, apple cider vinegar, lemon juice, honey, Dijon mustard, celery seed, salt, and black pepper.
- Using a wire whisk, mix until smooth.
- In a large mixing bowl, add the cabbage, carrots, Granny Smith apples, red apples, red bell pepper, and green onions.
- Pour the dressing over the cabbage mixture.
- Toss gently until the cabbage, apples, and vegetables are evenly coated.
- Taste the coleslaw. Taste the coleslaw.
- Serve immediately for more crunch, or refrigerate for 30 minutes before serving.
Notes
Tips and Tricks
Use crisp apples – Choose firm apples that hold their shape after chopping. Softer apples can become mushy in the dressing. Keep it cold – Refrigerate the coleslaw until serving, especially if you’re taking it to a cookout or potluck. Stir before serving – The dressing may settle slightly while the coleslaw chills. Give it a gentle stir before serving.Storing
Refrigerate leftovers – Place leftover apple coleslaw in an airtight container and refrigerate for up to 2 to 3 days. Expect the texture to soften – The cabbage and apples will release moisture as they sit, so the coleslaw will become softer over time. Do not freeze – Freezing changes the texture of the cabbage, apples, and yogurt dressing.Nutrition
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