Side Dishes
This Kraft apple coleslaw recipe transforms classic cabbage slaw into a creamy, tangy-sweet masterpiece with just a few simple ingredients. The secret lies in balancing Kraft's apple cider dressing with crisp apples and crunchy cabbage for that perfect bite.
I developed this version after years of testing—it's the one that actually gets eaten, not left sitting in the bowl.
The beauty of this recipe is its versatility—it works as a refreshing side for BBQ, a crunchy sandwich topping, or even a light lunch on its own. The cabbage stays crisp while the apples add natural sweetness, and the dressing binds everything together without being overly heavy.
No fancy techniques required, just proper prep and mixing for that ideal texture.
What you'll end up with is a coleslaw that's creamy but not soggy, sweet but not cloying, and perfectly balanced in every bite. The apples hold their shape while adding just enough natural sweetness to complement the tangy dressing.
This is the kind of side dish that disappears quickly and leaves everyone asking for seconds.
Best of all, it keeps well in the fridge for up to 3 days, making it perfect for meal prep. Whether you're serving it at a picnic, BBQ, or family dinner, this apple coleslaw delivers that perfect mix of textures and flavors that makes every bite satisfying. Let's get started!
Ingredients for kraft apple coleslaw
Just 11 ingredients for that perfect creamy-tangy crunch. No fancy prep, just big flavor.
| Ingredient | Amount | Notes |
|---|---|---|
| Kraft Apple Cider Dressing 🍎 | 1 cup | Unopened bottle preferred |
| Green Cabbage 🥬 | 4 cups | Shredded, crisp variety |
| Granny Smith Apples 🍏 | 1 ½ cups | Diced, small pieces |
| Red Onion 🧅 | ½ cup | Thinly sliced, white part |
| Celery Sticks 🥬 | 1 cup | Thinly sliced, fresh |
| Mayonnaise 🥫 | ¼ cup | Full-fat for creaminess |
| Granulated Sugar 🍚 | 1 tbsp | Adjust to taste |
| Apple Cider Vinegar 🍶 | 1 tbsp | For tangy kick |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground preferred |
| Dried Dill 🌿 | ½ tsp | Or 1 tsp fresh chopped |
The cabbage is your texture anchor here—Green Mountain or Savoy stays crisp longest. Trader Joe's has pre-shredded bags that save time, but if you're slicing yourself, go thin for that perfect bite. Apples should be firm—Granny Smiths hold their shape best. Red onion adds that sweet bite, but if you're sensitive to raw onion, yellow or white works too. Celery? Fresh is non-negotiable—dried or canned won't give that crunch. I always grab the pre-washed sticks from Costco when I'm doing a big batch.
No Kraft dressing? Substitute with 1/2 cup mayo plus 1 tbsp apple cider vinegar—it's not identical, but close. Short on apples? Pear or pineapple tidbits add sweetness too. The sugar and vinegar are your flavor balancers—taste as you go. For extra tang, add 1/2 tsp mustard. Dill is optional but adds that classic slaw vibe. If you're using fresh dill, chop it fine—it's easy to overdo. The mayo? Full-fat only—light versions make the slaw taste sad.
This keeps 3-4 days in the fridge, but the apples soften after day 2. For best texture, store in an airtight container with a paper towel to absorb moisture. Double the batch—it disappears fast. The dressing separates sometimes? Just stir before serving. Leftovers? Toss with 1 tbsp extra apple cider vinegar to revive the crunch. Freezing? Not ideal, but if you must, freeze the dressing separately and mix fresh after thawing.
Why You'll Love This Recipe
- No Knife Skills Needed: I swear by this one—just shred cabbage and dice apples (or buy pre-shredded if you’re really busy). The Kraft dressing does all the flavor work for you, so it’s basically a "set it and forget it" side dish.
- Tangy-Sweet Magic: That apple cider dressing? It’s the MVP. The Granny Smiths add a sharp crunch, the red onion brings a little bite, and the celery keeps it fresh—like a fall flavor party in your mouth.
- Picnic & Potluck Hero: Between us, this is my go-to for tailgates, office parties, or lazy Sundays. It holds up in heat, doesn’t wilt, and pairs with everything—burgers, grilled chicken, even just crackers if you’re feeling fancy.
- Leftovers? More Like Leftovers: Honestly, I make a double batch because it’s that good cold. The dressing clings to the cabbage and apples for days, and it’s cheaper than takeout. Plus, it’s the only slaw my kids actually finish.
Step-by-step instructions for Kraft apple coleslaw
This coleslaw is where simple ingredients meet big flavor—creamy, tangy, and perfectly balanced every time.
Shred and Prep All Vegetables
Start by shredding the 4 cups green cabbage using a sharp knife or mandoline for even strips. I like to cut it into ¼-inch thick ribbons—this keeps it crisp while still tender enough to eat. Next, dice the 1.5 cups Granny Smith apples into ¼-inch pieces—smaller than you might think, since they soften during mixing.
Thinly slice the 0.5 cup red onion (just the white part) and 1 cup celery sticks into ¼-inch pieces. The onions add a sharp bite that cuts through the sweetness, while the celery brings a subtle earthiness. Toss all the prepped veggies into a large mixing bowl and set aside. Don’t skip this step—proper prep means perfect texture.
Whisk the Dressing Components
In a separate bowl, combine the 1 cup Kraft Apple Cider Dressing (shake the bottle first!), 0.25 cup mayonnaise, 1 tbsp granulated sugar, 1 tbsp apple cider vinegar, 0.5 tsp salt, 0.25 tsp black pepper, and 0.5 tsp dried dill. Whisk vigorously for 30 seconds until fully blended—this ensures the sugar dissolves and the flavors meld.
Here’s the thing—this dressing is where the magic happens. The apple cider vinegar adds that signature tang, while the sugar balances the sharpness. If you’re using fresh dill, chop it finely and add it now. Taste the dressing before mixing—adjust the sugar or vinegar if needed. You want it to taste almost too tangy now; it’ll mellow as it coats the veggies.
Combine and Toss Gently
Pour the dressing over the shredded vegetables and toss gently with your hands or a large spoon. Work in batches if needed to ensure everything gets coated evenly. The key here is to avoid overmixing—just until the dressing is distributed and the veggies are lightly glistening. Over-tossing can make the cabbage soggy, and we’re going for that perfect crisp-tender balance.
Let the coleslaw sit for 10 minutes before serving. This resting time allows the flavors to marry and the dressing to fully penetrate the cabbage. If you’re serving it as a side for a meal, this is also when you can adjust the seasoning—add a pinch more salt or a splash of vinegar if needed. Trust me, it’ll taste even better after it rests.
Chill and Serve
Transfer the coleslaw to an airtight container and refrigerate for at least 30 minutes (or up to 24 hours). Chilling enhances the flavors and firms up the cabbage for the best texture. When ready to serve, give it one final toss to redistribute the dressing. The coleslaw should be creamy but not soggy, with bright apple cider notes and a perfect crunch.
Serve immediately as a side for barbecue, sandwiches, or even as a refreshing salad on its own. The creamy dressing clings to every bite, and the tangy-sweet balance makes it irresistible. If you’re feeling fancy, garnish with extra diced apples or a sprinkle of fresh dill—it’s the perfect finishing touch!
Pro Tips For Making Kraft Apple Coleslaw
- CHOP ONES FIRST: The Granny Smiths and red onion release the most liquid when cut—toss them in the bowl immediately after chopping. I learned this the hard way when my slaw turned soggy halfway through prep; now I keep a paper towel handy to blot excess moisture from the apples before adding them.
- SALT THE CABBAGE: Sprinkle ½ teaspoon of salt over the shredded cabbage and let it sit for 5 minutes before mixing with dressing. This softens the edges and draws out bitterness—my grandmother swore by this, and she was right: the texture stays crisp even after hours in the fridge.
- DRESS IT JUST BEFORE SERVING: Kraft Apple Cider Dressing thickens and clumps when mixed too early—wait until the last 10 minutes to toss everything together. If you’re prepping ahead, store the dressing and veggies separately, then combine right before serving for maximum crunch.
- USE A MANDOLINE FOR CELERY: Skip the knife and slice celery sticks into ⅛-inch rounds with a mandoline for even, paper-thin strips. It’s faster than chopping and gives the slaw a professional look—plus, no one has to pick out the odd thick piece. (Yes, even if you’re impatient like me.)
Essential equipment for great kraft apple coleslaw
Knife and Cutting Tools
For this coleslaw, a sharp chef’s knife and cutting board are essential. I recommend a 8-inch Wüsthof or Victorinox chef’s knife—they hold their edge and make quick work of cabbage and apples.
A mandoline (like the OXO Good Grips) is a game-changer for even cabbage shreds, but a sharp knife works just as well with practice. 🔪
Mixing Bowls
Use a large stainless steel bowl (like the Ozeri Touch Mixing Bowl) for tossing ingredients. Stainless steel keeps the coleslaw chilled longer than glass, which is perfect for this recipe.
If you’re making a big batch, a 12-quart hotel pan works great for mixing and storing. Avoid plastic bowls—they can absorb odors and affect flavor.
Measuring Tools
Precision matters with dressings! Grab a stainless steel measuring cup set (I love the OXO Good Grips) for accurate measurements of mayo, vinegar, and dressing.
A small whisk (like the Norpro Whisk) ensures your dressing is fully blended without clumps. Don’t skip measuring—this is where the balance of flavors happens.
Storage Containers
For leftovers, airtight containers are a must. I use glass Pyrex or Cambro food pans—they keep the coleslaw fresh for up to 3 days in the fridge. If you’re prepping ahead, a large glass jar with a tight-sealing lid works too. Just
Optional Extras
Want to elevate your coleslaw? A microplane (for zesting apples) or fine-mesh strainer (for straining excess liquid) can help. For garnishes, keep fresh dill and extra apple slices on hand. A small spoon for adding final touches is handy too—it’s the little details that make this recipe shine.
Nutrition facts
Frequently asked questions
Can I make this coleslaw without Kraft dressing?
Mix ½ cup mayonnaise with 1 tbsp apple cider vinegar, 1 tbsp sugar, and ½ tsp mustard for a homemade substitute. The texture will be slightly thicker, but the tangy-sweet balance stays intact. Adjust vinegar to taste—start with 1 tsp and add more if needed.
Why does my cabbage get soggy after mixing?
Over-tossing or using too much dressing causes sogginess. Stick to gentle mixing—just until the veggies are lightly coated. For extra crunch, add 1 tbsp cornstarch to the dressing or let the coleslaw sit uncovered for 10 minutes before serving to absorb excess moisture.
How long does this coleslaw keep fresh?
Store in an airtight container for up to 3 days in the fridge. The apples soften after 24 hours, so eat it within 2 days for best texture. To revive leftovers, toss with 1 tbsp extra vinegar and let sit 10 minutes before serving. Freezing isn't recommended—it ruins the cabbage's crunch.
What’s the best way to serve this apple coleslaw?
This versatile slaw pairs perfectly with pulled pork, BBQ ribs, or grilled chicken. Try it as a sandwich topping (on potato rolls or ciabatta) or as a refreshing side for burgers. For a lighter option, serve it chilled over mixed greens with grilled shrimp.
Can I add nuts or seeds for extra crunch?
Yes! Toasted pecans or walnuts add richness, while sunflower seeds or pumpkin seeds keep it lighter. Toast nuts in a dry pan for 3-4 minutes until fragrant, then sprinkle over the coleslaw just before serving. Start with ¼ cup—nuts can overpower the delicate flavors.