Easy Apple Slaw
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This apple slaw is a mayo-free twist on classic coleslaw made with red cabbage, sweet apple, quinoa, spinach, and a creamy tahini dressing. Crunchy, fresh, and ready in 20 minutes.
This apple slaw has been my go-to cookout side for years and it never fails to get people asking for the recipe. No mayo, no heavy cream-based dressing, just crisp red cabbage, sweet shredded apple, quinoa, spinach, sunflower seeds, and a creamy tahini dressing that pulls everything together beautifully. It works alongside my healthy fish tacos, on top of BBQ jackfruit sandwiches, or eaten straight from the bowl as a light lunch. If you love a good no mayo slaw, my vinegar coleslaw is another worth bookmarking.
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“I was searching for something different to bring to a family BBQ and this was perfect. I never would have thought to put apples in slaw, but they add the perfect touch of sweetness. Such a fresh, unique recipe. Thanks for another winner!”
Why I Love This Apple Slaw Recipe
- The quinoa makes it a real side dish: Most slaws are just cabbage and dressing. Adding cooked quinoa gives this one substance and a subtle nuttiness that makes it genuinely filling.
- Sweet and savory in every bite: The combination of sweet apple, tangy dressing, crunchy sunflower seeds, and chewy raisins means every forkful has something different going on.
- Works year round: Sweet apples are available all year and this slaw is just as good in January as it is in July. It is one of those recipes that never really goes out of season.
Ingredients Needed For Apple Slaw
- red cabbage – the crunchy, colorful base of the slaw. It holds up really well once the dressing is added and stays crisp even after a day in the fridge.
- fuji apple – sweet, firm, and perfect for this slaw. Fuji and Honeycrisp are my top picks because they add natural sweetness without going soft.
- cooked quinoa – adds substance, a subtle nuttiness, and a little plant-based protein that turns this from a basic side into something genuinely filling.
- baby spinach – chop it small so it distributes evenly throughout the slaw. It adds color, nutrients, and a tender contrast to the crunchy cabbage.
- sunflower seeds – adds a satisfying crunch and a nuttiness that pairs really well with the tahini dressing. Pepitas work great as a swap if that is what you have.
- raisins – little pockets of sweetness that balance the tangy dressing beautifully. Dried cranberries or dried cherries work just as well if you want to switch it up.
- tahini – the base of the dressing. It blends into a creamy, nutty dressing without any mayo needed.
- apple cider vinegar – adds the tang that makes this dressing so bright and flavorful.
- avocado oil or olive oil – helps emulsify the dressing and adds richness.
- nutritional yeast – the secret ingredient that adds a subtle savory, almost cheesy depth to the dressing without any dairy.
Find the full ingredient list with measurements in the recipe card below.
How to Make Apple Coleslaw
Step 1: Whisk together the tahini, apple cider vinegar, oil, nutritional yeast, salt, pepper, and water in a small bowl until smooth and creamy.
Step 2: Add the coleslaw ingredients to a large bowl. Pour the dressing over the top and toss well until everything is evenly coated. Serve immediately or refrigerate for 30 minutes to let the flavors meld.
Tips for the Best Apple Slaw
- Shred your apple and cabbage the same way: Whether you use a food processor, spiralizer, or just a box grater, use the same method for both so the pieces are a similar size and toss together evenly. I like the food processor with the shredding attachment for the fastest result, but a box grater works just as well if that is what you have.
- Add the spinach right before serving: If you are making this ahead, hold off on mixing in the spinach until you are ready to eat. The cabbage, quinoa, and apple hold up perfectly in the fridge for up to three days but the spinach will wilt and get soggy if it sits too long in the dressing.
- Thin your tahini dressing gradually: Tahini brands vary wildly in thickness. Add the water one tablespoon at a time and whisk as you go until the dressing is pourable but still creamy. Too much water too fast and you will end up with a watery dressing that slides right off the slaw.
What to Serve with Apple Coleslaw
This slaw works as both a side dish and a topping. Here are some of my favorite ways to serve it:
- On top of a burger: Pile it on my juicy chicken burgers instead of traditional coleslaw. The sweet apple and tahini dressing pair really well with anything off the grill.
- Alongside tacos: Serve it next to my healthy chicken tacos for a crunchy, fresh side that balances the warm spiced meat perfectly.
- With grilled shrimp: My lemon garlic grilled shrimp alongside this slaw makes one of my favorite quick summer dinners. Light, fresh, and on the table in under 30 minutes.
- As a light lunch: With the quinoa and spinach already in there, this slaw is filling enough to eat on its own. Add a handful of chickpeas if you want a little extra protein.
How to Store Apple Slaw
Store leftovers in an airtight container in the fridge for up to 3 days. The cabbage, apple, and quinoa hold up really well but the spinach will start to wilt after a day. If you are making this ahead, store the spinach separately and stir it in right before serving for the best texture.
Frequently Asked Questions
I reach for Fuji or Honeycrisp for their natural sweetness and firm texture. They hold up well once shredded and do not go soft or brown quickly. Granny Smith works if you want a more tart flavor but you may want to add a touch more maple syrup to the dressing to balance it out.
Yes. The cabbage, apple, quinoa, sunflower seeds, and raisins can all be tossed with the dressing and stored in the fridge for up to 3 days. Just hold the spinach and stir it in right before serving so it stays fresh and does not wilt.
The apple cider vinegar in the tahini dressing actually helps slow the browning process. Once the shredded apple is tossed with the dressing it stays fresh and bright for days in the fridge.
This apple slaw is a genuinely nutritious side dish. Red cabbage is loaded with antioxidants and vitamin C, apples add natural sweetness and fiber, and the quinoa brings plant-based protein and additional fiber that makes this slaw more filling than your average coleslaw. Red cabbage in particular is rich in anthocyanins, powerful antioxidants linked to reduced inflammation and improved heart health. (Source: Healthline) The tahini dressing skips the mayo entirely making it lighter than traditional coleslaw without sacrificing any of the creaminess.
I would not recommend freezing this slaw. The cabbage and apple will lose their crunch and the spinach will turn mushy once thawed. The tahini dressing also tends to separate when frozen and thawed. This slaw is best made fresh and stored in the fridge for up to 3 days.
More Healthy Side Dishes to Try
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Apple Slaw Recipe
Ingredients
- ½ small head red cabbage, shredded or spiralized (about 3 cups)
- 1 large fuji apple, shredded or spiralized
- 1 cup cooked quinoa
- 1 cup baby spinach, chopped
- ⅓ cup sunflower seeds
- ¼ cup raisins
Creamy Tahini Dressing
- ¼ cup tahini
- 3 Tablespoons apple cider vinegar
- 2 Tablespoons avocado oil or olive oil
- 1 Tablespoon nutritional yeast
- 1 teaspoon sea salt
- 1 teaspoon pepper
- 3 Tablespoons water
Instructions
- Prepare the dressing by adding all ingredients (tahini, apple cider vinegar, oil, nutritional yeast, salt, pepper and water) into a small bowl.¼ cup tahini, 3 Tablespoons apple cider vinegar, 2 Tablespoons avocado oil or olive oil, 1 Tablespoon nutritional yeast, 1 teaspoon sea salt, 1 teaspoon pepper, 3 Tablespoons water
- Whisk dressing until smooth.
- Toss the cabbage, apple, quinoa, spinach, sunflower seeds and raisins in a large bowl.½ small head red cabbage, 1 large fuji apple, 1 cup cooked quinoa, 1 cup baby spinach, ⅓ cup sunflower seeds, ¼ cup raisins
- Add the dressing and toss to combine. Serve and enjoy.
Notes
- Dressing consistency: Add the water one tablespoon at a time until the dressing is pourable but still creamy. Tahini brands vary in thickness.
- Make ahead: Toss everything except the spinach with the dressing and store in the fridge for up to 3 days. Stir in the spinach right before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This Recipe? Rate & Comment Below!
I was searching for something different to bring to a family BBQ and this was perfect. I never would have thought to put apples in slaw, but they add the perfect touch of sweetness. Such a fresh, unique recipe. Thanks for another winner!
Yay! So glad you enjoyed this recipe, Heather. Thanks for coming back to leave a review. I really appreciate it!
I was looking for a way to use some leftover cabbage and came across this. I’m so happy with how this turned out! I has to make a few switches just because of what I had on hand—green cabbage, currants, pumpkin seeds—but had everything for the dressing which is really the star of the show. SO YUMMY. One recommendation is to hand squeeze all the liquid from your shredded apple before adding. I think it would really water everything down if not. Probably not as much of an issue if you spiralize. Thanks so much for this delicious recipe.
SO yum! I am glad you found this recipe and it turned out delicious for you, Darcie. Thank you for sharing your review + star rating, I truly appreciate it!
I have really been enjoying this slaw recipe! Lighter without the Mayo, and I love the addition of apples. Have been putting chicken in it and eating it as a slaw salad for dinners- highly recommend.
So happy to hear you’re loving this apple slaw, Gretchen! Love the addition of chicken! Thanks for trying it out and coming back to leave a review. I really appreciate it!
Not sure why this recipe did not get any ratings, but it’s so damn delicious!
It’s the perfect combination of crunchy, sweet, savory and creamy!
This is going to be another favorite of mine!
Ahh yay!! That makes me so happy to hear, Nadine!! So pumped you loved this salad 🙂 Hoping it’ll get some more love soon!
How much does this make? I’d like to make it for our Easter celebration…about 20 people…double/triple the amounts? Looks great – can’t wait to try it!
I’m not sure the exact yield for the recipe. If you’re doing a potluck style Easter celebration I think doubling the recipe should work great! I hope you love it.
I am WFPB no oil. This looks so awesome! What would you suggest for the adjustment of leaving the oil out?
Maybe try adding 1 Tablespoon of water instead of the oil or 2 tablespoons fresh avocado? Let me know how it turns out. 🙂
Thanks! I feel silly now I should have thought about avocado. I’m still new so thanks for answering! I am going to make this tomorrow.
No problem at all! Let me know how it turns out. 🙂
Love your inspirations for salads! Thanks.
What a beautiful and delicious salad!! And…I need a spiralizer 🙂
this looks like Indian/Pakistani fruit chat. looks yummy though
This recipe looks great and I absolutely love apples especially with fall around the corner!
Love,Heyrosa
What a gorgeous salad!!! 🙂 I can already taste all these mingling flavours – nice!! 🙂
xo
We’re having a football party this weekend for about 25 people and serving smoked pulled pork sandwiches, and this will be a perfect addition!
Would you suggest I triple this recipe? It’ll be accompanied by a few other sides as well.
Hi Nicole. This would be perfect with bbq sandwiches. Yeah, I would triple the recipe for a crowd that large. Let me know how it turns out.
yumy!!!! I love apples 😀 can’t wait to try
https://aspoonfulofnature.wordpress.com/
I’ve never thought to spiralize apples!! You come up with some super creative recipes – i love it. I also am a huge “slaw” fan. So many good textures.
Ohh this sounds fabulous! I’m super curious and really want to try it out!
Brittany these flavors sound incredible together! Can’t wait to try it!!
Yum! This sounds so good! I’ve never heard of spiralized apples before, but it sounds genius! I’m excited to try 🙂
xx Sydney
Such unlikely ingredients to pair, but it looks and sounds so good!
This looks so good! The apple and the tahini are right up my ally!
Ive Never thought to use the spiralizer on apples!!! Let the recipes begin!