Easy Coleslaw with Apple and Onion
This homemade coleslaw recipe is light on the mayo and dressing, so it's perfect for topping sandwiches or serving as a barbecue side dish! With a few basic ingredients and less than 5 minutes, you can whip up this easy coleslaw with bagged, pre-shredded cabbage.
Servings: 8 servings
Ingredients
- 14-16 oz package coleslaw mix
- ¼ onion thinly sliced
- ½ apple peeled and julienne-cut
- ⅓ cup apple cider vinegar
- ¼ cup mayo
- 2 tablespoons sugar
- 1 teaspoon celery seed
- salt and pepper to taste
Instructions
- Add apple cider vinegar, mayo, sugar, and celery seed to a large bowl. Mix well.
- Add the bagged coleslaw mix, sliced onion, and cut apple to the bowl. Mix to incorporate all ingredients. Add salt and pepper to taste.
- Refrigerate coleslaw for 20-30 minutes. Serve cold as a side dish or a sandwich topping.
Notes
- Don’t overdress your coleslaw – As the slaw sits, the moisture will pull out from the cabbage and other vegetables, making your coleslaw juicier and more runny. When mixing it, don’t add too much mayo or vinegar, even if it seems dry at first – trust me!
- Leftover coleslaw - Store leftover slaw in an airtight container in the refrigerator for up to 2 days. After that, I find that it gets too soggy and should be thrown out.