Dessert

Fall Apple Slaw Recipe

ByIsabella Vance November 21, 2025November 21, 2025

Introduction

Fall Apple Slaw is a vibrant, crunchy salad that combines the crispness of cabbage and apples with sweet and nutty accents. It’s perfect for a refreshing side dish that celebrates autumn’s flavors.

The image shows a fresh coleslaw salad served in one large white bowl and one smaller white bowl. The salad has three main layers: the bottom layer is finely shredded pale green and purple cabbage, the middle layer consists of thin orange carrot strips and pale yellow slices of cabbage, and the top layer is decorated with dried dark red cranberries and brown pecans. The salad looks creamy and mixed, with some shiny seeds sprinkled. Around the bowls, there are two shiny red apples, one cut into thin white slices with red edges. There is also a small clear glass container of white creamy dressing and several shiny silver forks resting on a cloth napkin with a beige, brown, and blue checked pattern. The bowls and items are placed on a white marbled surface that fills the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups shredded Napa cabbage
2 cups shredded red cabbage
1 carrot, shredded
1 medium golden beet, shredded
1 apple, cut into matchsticks and tossed in lemon juice to prevent browning (do not peel)
1/3 cup dried cranberries
1/3 cup pepitas
1/3 cup sunflower seeds
1/3 cup spiced pecans
1/3 cup mayonnaise
3 tablespoons cider vinegar
2 teaspoons brown sugar
1/2 teaspoon salt
1/2 teaspoon celery seed

Instructions

Step 1: In a large bowl, toss together all the slaw ingredients: Napa cabbage, red cabbage, carrot, golden beet, apple, dried cranberries, pepitas, sunflower seeds, and spiced pecans.
Step 2: In a separate bowl, whisk together the mayonnaise, cider vinegar, brown sugar, salt, and celery seed. Taste the dressing and adjust by adding more sugar or salt if needed. For a thicker dressing, add more mayonnaise.
Step 3: Pour the dressing over the slaw mixture and toss to combine evenly. Serve the slaw immediately or refrigerate for up to several hours to enhance the flavors.

Tips & Variations

Use a tart apple like Granny Smith if you prefer a sharper contrast to the sweetness.
For extra crunch, add chopped celery or water chestnuts.
Swap mayonnaise for Greek yogurt for a lighter dressing option.
If you like it sweeter, drizzle a little honey into the dressing before mixing.

Storage

Store the slaw in an airtight container in the refrigerator for up to 2 days. Toss gently before serving to redistribute dressing and crunch. It’s best eaten within the first day for the freshest texture. Reheat is not recommended as this is a cold salad.

How to Serve

The image shows a large wooden bowl filled with a colorful layered salad featuring finely shredded white cabbage as the base layer, mixed with thin strips of purple cabbage, carrot, and yellow bell pepper on top, creating a vibrant mix of purple, orange, yellow, and white colors throughout. Scattered dark raisins and nuts are visible among the veggies adding texture. A smaller wooden bowl with a smaller portion of the same salad is placed nearby, with a white marbled surface underneath and a bunch of shiny red apples with green centers around. Forks lie on a checkered napkin beside the bowls, and a small cup of creamy dressing is partially visible on the side. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare Fall Apple Slaw ahead of time?

Yes, you can prepare it a few hours in advance and refrigerate. This helps the flavors meld together, but for best texture, add nuts just before serving if you prefer extra crunch.

What can I substitute for spiced pecans?

If you don’t have spiced pecans, plain toasted pecans or walnuts can be used. You can also sprinkle a pinch of cinnamon and cayenne on them before adding to mimic the spiced flavor.