Side Dishes
This Kraft apple coleslaw recipe transforms a classic side dish into a crisp, refreshing centerpiece that takes just 15 minutes to assemble. The secret lies in balancing Kraft's tangy dressing with sweet apples and crisp celery, creating a texture that's both satisfying and light.
I developed this version after years of testing—it's the perfect balance of crunch, sweetness, and that familiar Kraft flavor everyone loves.
The beauty of this coleslaw is its versatility—it works as a standalone side for barbecues, a topping for burgers, or even a refreshing salad on its own.
The cabbage stays crisp thanks to a quick vinegar rinse before mixing, while the apples add just the right amount of sweetness to complement the dressing. Celery provides that signature crunch, and optional toppings like toasted pecans or fresh herbs can elevate it further.
What you'll end up with is a bright, vibrant coleslaw that's packed with flavor and texture—crisp cabbage, juicy apple chunks, and tender celery all coated in that perfect tangy dressing.
The colors are striking too: creamy white cabbage, red apples, and green celery create a visually appealing dish that's as beautiful as it is delicious.
Best of all, this recipe is make-ahead friendly—it actually tastes better after sitting for an hour, as the flavors meld together. Store it in the fridge for up to 3 days, making it perfect for meal prep.
Whether you're hosting a summer cookout or just looking for a quick side dish, this coleslaw delivers every time.
Ingredients for kraft apple coleslaw
Bright cabbage, sweet apples, and that perfect tangy dressing come together in 15 minutes.
| Ingredient | Amount | Notes |
|---|---|---|
| Green Cabbage 🥬 | 4 cups | Shredded, outer leaves removed |
| Red Apples 🍎 | 2 medium | Honeycrisp or Fuji, cored and diced |
| Celery Stalks 🧅 | 3 whole | Thinly sliced, ends trimmed |
| Kraft Original Apple Cider Vinegar & Oil Dressing 🫒 | 1 ½ cups | Unopened bottle preferred |
| White Vinegar 💧 | ¼ cup | For cabbage rinse |
| Granulated Sugar 🍚 | 2 tbsp | Adjust to taste |
| Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Toasted Pecans 🌰 | ¼ cup | Optional garnish |
| Fresh Parsley 🌿 | ⅛ cup | Chopped, optional garnish |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
The cabbage is the backbone here—green cabbage stays crisp longer than purple, and I always grab the heaviest head I can find at Trader Joe's or Kroger. Look for firm leaves with no yellowing. Apples are non-negotiable for sweetness—Honeycrisp or Fuji hold up best in the mix, and I buy them pre-cored to save time. Celery? Organic if possible—the non-organic kind can get stringy. Rinse the cabbage in cold water with a splash of white vinegar before shredding to keep it crisp.
No Kraft dressing? Mix 1 cup mayo, 1/4 cup apple cider vinegar, 1 tbsp sugar, and 1 tsp celery seed for a close substitute. Subbing apples? Pears work too, but they get mushy faster. Skip the sugar if your apples are extra sweet—taste as you go. The pecans? Toast them in a dry pan for 3-4 minutes until fragrant. Fresh parsley adds a nice pop of color, but dried works in a pinch (use half the amount). Lemon juice brightens everything up—don't skip it!
This keeps 3 days in the fridge in an airtight container, but honestly? It tastes even better after sitting for an hour. The dressing soaks in, and the flavors meld perfectly. For meal prep, I double the batch and store it in glass jars—keeps the crunch longer than plastic. If you're serving it at a picnic, pack the dressing separately and toss just before eating to maintain that perfect crunch. Leftovers? Toss it on burgers, hot dogs, or sandwiches—it's that versatile.
Why You'll Love This Recipe
- No-Sharp-Knife Night: I swear by this recipe when I’m too tired to deal with a knife fight. The cabbage and apples shred easily with a box grater—no fancy mandoline required—and the celery just needs a rough chop. Honestly, I’ve made this on a camping trip with a dull knife and still got a winner.
- Sweet-Tangy Magic: That Kraft dressing isn’t just a shortcut—it’s the secret weapon. The apple cider vinegar cuts through the sweetness of the apples while keeping the cabbage crisp, and a splash of white vinegar adds this bright, almost effervescent kick. It’s the kind of flavor that makes you take a second bite without thinking.
- Potluck Hero: Between us, this is the dish I always bring to gatherings. It’s cold, it’s colorful, and it pairs with everything—grilled chicken, burgers, even a charcuterie board. Plus, it holds up in the sun (or in a cooler) without wilting or getting soggy. My in-laws think I’m a genius every time.
- Pantry Stash Winner: I keep all the ingredients on hand because they’re cheap and last forever. A head of cabbage, a bag of apples, and that Kraft bottle? They’re my go-to for when I’m low on time or cash. And leftovers? They taste just as good the next day—no sad, limp slaw here.
Step-by-step instructions for Kraft apple coleslaw
This coleslaw comes together faster than you can say "crunchy"—just 15 minutes to a refreshing bowl!
Shred and Rinse the Cabbage
Start by cutting the 4 cups green cabbage in half lengthwise, then slice each half into quarters. Remove any wilted outer leaves and discard. Using a sharp mandoline or knife, shred the cabbage into thin, even strips—about ¼-inch thick. I like to work in batches to keep the knife sharp and the process efficient.
Transfer the shredded cabbage to a large mixing bowl. Pour the 0.25 cup white vinegar over it and toss gently with your hands. This step removes excess moisture that would make your slaw soggy later. Let it sit for 5 minutes while you prep the other ingredients. Drain any liquid that collects at the bottom of the bowl before moving on.
Dice Apples and Slice Celery
Core the 2 medium red apples and cut them into ½-inch dice. The Honeycrisp or Fuji varieties hold up best—they won't turn mushy like some other varieties. Toss the diced apples with 1 tablespoon lemon juice immediately to prevent browning. This brightens the flavor and keeps them crisp.
Trim the ends from the 3 whole celery stalks and slice them into thin rounds—about ⅛-inch thick. You should end up with roughly 2 cups of sliced celery. Toss the apples and celery together in the same bowl with the drained cabbage. Give everything a good mix so the flavors start blending.
Season the Vegetable Base
In a small bowl, whisk together the 2 tablespoons granulated sugar, 1.5 teaspoons salt, and 0.5 teaspoon black pepper. Sprinkle this mixture evenly over the cabbage-apple-celery blend. Toss everything thoroughly with your hands or a large spoon until the vegetables are evenly coated and the sugar begins to dissolve slightly.
This is where the magic happens—the sugar caramelizes just enough to create a subtle sweetness that balances the tangy dressing. Don't skip this step, even if it seems like too much sugar. The dressing will mellow the intensity, and you'll thank me later when the flavors come together perfectly.
Add the Dressing and Toss
Pour the 1.5 cups Kraft Original Apple Cider Vinegar & Oil Dressing over the seasoned vegetables. This dressing is pre-made for a reason—it's perfectly balanced with apple cider vinegar and a touch of sweetness. Toss everything together until every strand of cabbage, piece of apple, and slice of celery is fully coated in the dressing.
Here's the thing—don't be shy with the dressing. You want it to glisten slightly, not pool at the bottom. The oil in the dressing helps create that satisfying crunch we all love. Let the slaw sit for 5 minutes at room temperature so the flavors can meld. This is also when the cabbage releases its last bit of moisture, which gets absorbed by the dressing.
Garnish and Serve Fresh
Just before serving, sprinkle the coleslaw with 0.25 cup toasted pecans and 0.125 cup chopped fresh parsley. The pecans add a delightful crunch and nutty depth, while the parsley brightens the dish with a fresh herbal note. Toss gently to distribute evenly—you want a few pecans in every bite for that satisfying texture contrast.
Serve immediately for the crispiest texture, but it'll keep well in the refrigerator for up to 3 days if stored in an airtight container. The flavors actually improve overnight as the dressing penetrates the vegetables, but the crunch will be slightly diminished. Enjoy this slaw as a side dish, salad, or even a topping for burgers and sandwiches!
Pro Tips For Making Kraft Apple Coleslaw
- SHRED SMALLER THAN YOU THINK: I learned this the hard way—chunky coleslaw is just sad. For Kraft dressing to cling properly, aim for matchstick-thin shreds (about 1/8-inch wide). Your cabbage and apples will soak up flavor better, and the texture stays crisp instead of mushy after 30 minutes. Use a sharp knife or mandoline if you’re impatient like me.
- DRESS IT JUST BEFORE SERVING: The Kraft dressing tastes best fresh, not soggy. Toss everything together 10-15 minutes before serving—enough time for flavors to meld, but not so long that the apples turn to mush. If you’re prepping ahead, store the raw slaw and dressing separately and mix right before eating.
- SWAP WHITE VINEGAR FOR APPLE CIDER: Kraft’s dressing already has apple cider vinegar, but if you’re adding extra white vinegar for tang, you’re overkill. The sharpness can clash with the sweetness. Instead, use a splash of apple cider vinegar (1-2 teaspoons) to deepen the flavor without biting into the apples’ natural sweetness.
- DRAIN THE CELERY WATER: Celery holds onto its own moisture like a stubborn kid. After chopping, rinse the stalks and pat them very dry with a towel—or better yet, spin them in a salad spinner for 10 seconds. Wet celery dilutes the dressing and makes the slaw watery faster. Trust me, your slaw will thank you.
Creative variations of kraft apple coleslaw
Southern BBQ Topping
Transform this coleslaw into a smoky BBQ topping by adding ½ cup cooked bacon crumbles and 2 tablespoons smoked paprika to the dressing. I like to serve it warm over pulled pork sandwiches or as a tangy topping for fried chicken.
The sweet apples and crisp cabbage cut through the richness beautifully. 🌶️
Spicy Southwest Twist
For a Southwest-inspired version, swap the pecans for ½ cup toasted pumpkin seeds and add 1 tablespoon lime juice plus 1 teaspoon chili powder to the dressing.
Top with ¼ cup crumbled cotija cheese for a zesty, spicy kick. This works perfectly alongside tacos or as a side for grilled steak.
Creamy Ranch Fusion
Swap the Kraft apple cider dressing for 1.5 cups ranch dressing (I love Hidden Valley Original) and add ½ cup shredded sharp cheddar. Toss in ¼ cup diced red onion for extra bite.
This creamy version is a crowd-pleaser at summer potlucks and pairs wonderfully with burgers or fried fish.
Herb-Infused Garden Slaw
For a lighter, herb-forward version, add 2 tablespoons chopped fresh dill and 1 tablespoon chopped fresh chives to the dressing. Top with ¼ cup sliced almonds instead of pecans.
This elegant variation works beautifully as a salad course or alongside grilled lamb chops. The herbs add a fresh, bright contrast to the sweet apples.
Sweet and Tangy Asian-Inspired
Give your coleslaw an Asian twist by adding 1 tablespoon soy sauce, 1 teaspoon sesame oil, and 1 teaspoon grated fresh ginger to the dressing. Top with 2 tablespoons toasted sesame seeds and ¼ cup sliced scallions.
This version pairs perfectly with teriyaki chicken or as a side for sushi rolls. 🥢
Cheesy Bacon Bites
For a fun finger-food variation, mix the coleslaw ingredients with 1 cup shredded cheddar and ½ cup cooked bacon bits, then form into small balls. Chill for 30 minutes to firm up, then bake at 375°F for 15 minutes until golden.
These bite-sized treats are perfect for game day or holiday appetizers.
Nutrition facts
Frequently asked questions
Can I use purple cabbage instead of green?
Yes, but expect a slightly different flavor and color! Purple cabbage adds a beautiful violet hue and a slightly sweeter, earthier taste. Just note that it may stain your hands and bowls, so wear gloves if you're concerned. For best results, use the same quantity as green cabbage and rinse it thoroughly before shredding.
Why does my coleslaw get soggy after sitting overnight?
Sogginess happens when excess moisture isn't drained properly. The white vinegar rinse helps, but for longer storage, try adding 1 extra tablespoon of sugar to absorb moisture. Also, store it in an airtight container with a paper towel pressed on top to soak up any liquid. For maximum crunch, serve within 2 days.
Can I make this coleslaw without Kraft dressing?
Mix 1 cup mayonnaise, ¼ cup apple cider vinegar, 1 tablespoon sugar, 1 teaspoon celery seed, and ½ teaspoon salt for a homemade substitute. This version will be creamier but still delicious. Adjust the sweetness to taste since homemade dressings can vary in tanginess.
What's the best way to store leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. For best texture, store the dressing separately and toss it in just before serving. If you notice moisture buildup, drain it before re-mixing. For freezing, only freeze the dressing separately—coleslaw doesn't freeze well due to the apples getting mushy.
Can I make this coleslaw ahead for a picnic?
Yes, but pack it smartly! Store the dressing separately in a small container and keep the veggies in a sealed container. When ready to serve, toss everything together—this preserves the crunch. For extra insurance, pack a small bag of ice to keep it cool during transport. This method works perfectly for potlucks too!