This green apple coleslaw is perfect combined with pulled pork. Also great served all by itself as a side dish for most any meat you're serving.
Whether you're serving hot dogs or meatloaf, hamburgers or steak, this crunchy apple slaw is a creamy, flavorful addition that's always a hit at our house!
The tart apple flavor along with a touch of cinnamon combined with the cabbage, celery, and carrot creates a wonderful slaw with a creamy mayonnaise dressing.
Lightly tart along with sweet and creamy - this green apple slaw recipe is a perfect companion to pulled pork sandwiches or alongside your favorite potluck or barbeque fixins.
I added a bit of mustard and lemon juice for an extra flavor boost. I tasted this recipe all along the way (as I do with most all of my recipes) in order to get just the right flavor combinations I was aiming for.
Using Granny Smith apples adds a nice tartness that pairs well with the rest of the flavors - a Granny Smith apple coleslaw that will wow your family and friends!
I added both purple and green cabbage since I really love a colorful dish. You can certainly use only green cabbage for the recipe, though, if that's all you have on hand. The taste will be the same.
What You'll Need
- 2 large Granny Smith apples
- Red (or purple) and green cabbage
- 1 large carrot
- 1 cup of mayonnaise
- 1 large celery stalk
- Yellow mustard
- Cinnamon and sweet paprika
- Lemon juice
- Ground black pepper
How to Make
Combine the apple, cabbage, carrot, and celery in a large bowl. Add the mayonnaise and mustard and mix together until incorporated.
Add the cinnamon, paprika, lemon juice, and black pepper and give it a final stir to mix all the ingredients.
Taste to see if any salt is desired. I didn't add any, as I thought it wasn't needed, but you may want some.
Serve right away or refrigerate until ready to use. Refrigerating for about an hour may increase the flavor.
Tips & FAQs
I shredded my carrots, but you can julienne them if you wish.
I chopped my apples, but they could also be shredded for a finer texture. You can also use a food processor to process each of the vegetable ingredients.
I enjoy chopping and shredding by hand, but it would be just as tasty to buy pre-shredded or pre-chopped ingredients to save time.
I also like to add fresh-squeezed lemon juice, but you can certainly add lemon juice from a bottle. Although it's not as fresh, it will serve the purpose for this recipe.
I used plain yellow mustard, but you could also use a fancier mustard (like Grey Poupon) or other brown mustard if you wish. The taste will be different, but it should be just as tasty if that's the kind of mustard you like.
A perfect apple coleslaw for pulled pork, the flavors complement so nicely. You can serve on the side or on top of your pulled pork on a sesame bun, hoagie roll, or plain sandwich bread.
I hope you love this green apple coleslaw with cabbage that goes great with pulled pork or most any other dish you're having tonight. Let me know in the comments below how yours turned out and what you served it with.
I served my apple slaw with this BBQ Pulled Pork cooked in the slow cooker (shown above) - so quick to put together and mostly just cooks unattended all day while you go about your business, finishing it the last hour or so with the final touches. (I believe you'll love it with this coleslaw!)
Green Apple Coleslaw for Pulled Pork
- 2 Granny Smith apples large, chopped finely (about 3 heaping cups)
- 1 cup purple cabbage chopped finely (or shredded)
- 2 cups green cabbage chopped finely (or shredded)
- 1 large carrot shredded
- 1 large celery stalk chopped
- 1 cup mayonnaise
- 1 tablespoon yellow mustard
- ¼ teaspoon cinnamon
- ½ teaspoon paprika sweet
- 4 teaspoon lemon juice or juice from one small lemon
- ½ teaspoon black pepper
- Combine the apple, cabbage, carrot, and celery in a large bowl. Add the mayonnaise and mustard and mix together until incorporated.
- Add the cinnamon, paprika, lemon juice, and black pepper and give it a final stir to mix all the ingredients.
- Taste to see if any salt is desired. I didn't add any, as I thought it wasn't need, but you may want some.
- Serve right away or refrigerate until ready to use. Refrigerating for about an hour may increase the flavor.