Coleslaw with Mustard and Apples

Coleslaw with mustard and apples is one of my all-time favorite recipes for just about any meal.

Coleslaw with Mustard and Apples in large colorful bowl with spoon

One thing that I love about this recipe is that it is as simple as it is versatile. It’s perfect for every occasion from holiday meals to casual summer parties. And it can turn leftovers into an incredibly delicious sandwich.

Dress It Up for the Holidays

Last week, I made oyster dressing to go with my favorite fried turkey recipe and include the coleslaw in this meal.

Make the World’s Best Sandwich from Leftovers

The next day, I toasted sharp cheddar on a piece of wholegrain bread and topped it with the leftover turkey and coleslaw. It was seriously one of the best sandwiches I have ever eaten.

Pile Coleslaw with Mustard on Your Burgers

This coleslaw is great with BBQ sandwiches and burgers as well! Try it with my turkey burger recipe.

Coleslaw with Mustard and Apples: What’s Not to Love?

The balance of flavors is amazing in this coleslaw: the tanginess of the mustard marries beautifully with the sweetness of the apples. I love that I can go right into the garden and get almost every ingredient that is necessary for this coleslaw recipe!

Easy Prep, Delicious Results

The preparation takes just minutes. Shred a small head of cabbage, cut two apples into matchstick-sized pieces, and shred a cup’s worth of carrots. 

Then mix together the vinegar, sugar, mayonnaise, mustard, and salt. Pour the vinegar mixture over the chopped veggies and fruit, and mix well.

Cover the mixture and let it marinate in the refrigerator for about two hours. That’s it!

I hope you get as much use from Coleslaw with Mustard and Apples as I do. Let me know in the comment how you serve it! 

Here are some ideas for sides to pair it with:

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Coleslaw with Mustard and Apples

In this coleslaw, the tanginess of the mustard marries beautifully with the sweetness that the apples bring to the table.
5 from 6 votes
Course Side Dish
Cuisine American
Servings 8 people


  • ¼ cup cider vinegar
  • ¼ cup sugar
  • 1 ½ teaspoons salt
  • 1 teaspoon celery seed
  • 1 cup mayonnaise
  • 2 Tablespoons course brown mustard
  • 1 small head green cabbage shredded
  • 2 apples cut into matchsticks
  • 1 cup shredded peeled carrot


  • In a medium bowl, combine vinegar, sugar, mayonnaise, mustard, and salt.
  • In a large bowl, combine cabbage, apples and carrots. Add vinegar mixture to the bowl, and mix well. Cover and marinate 2 hours in the refrigerator.
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Happy Thanksgiving from Stacy Lyn!

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  2. Jody Frank says:

    5 stars
    This is my new favorite coleslaw. I used stevia instead of sugar in the dressing to keep it low carb, and it was still so good!

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