This Kraft apple coleslaw recipe delivers the perfect balance of crisp cabbage, sweet apples, and tangy dressing—just like your favorite picnic side dish. The secret lies in using freshly shredded cabbage and celery for that signature crunch, while tart apples add natural sweetness that pairs beautifully with Kraft’s classic dressing. I’ve made this recipe for countless family gatherings, and it never fails to disappear from the table.
What sets this coleslaw apart is the texture contrast—crisp vegetables cut through the creamy dressing while the apples provide a refreshing sweetness that brightens every bite. The prep takes just 15 minutes, and the flavors improve as it sits, making it ideal for meal prep or last-minute gatherings.
This is the kind of side dish that elevates any meal, from backyard BBQs to holiday dinners.
The combination of sharp cabbage, crisp celery, and tender apples creates a refreshing crunch that stands up to rich main dishes. The Kraft dressing provides the perfect tangy backbone, tying all the flavors together without overpowering the fresh vegetables.
Once you try this version, you’ll never go back to store-bought coleslaw again.
Serve this coleslaw alongside grilled chicken, burgers, or as a standalone side with sandwiches. The flavors hold up well in the fridge for up to 3 days, making it a versatile addition to any meal plan. Let’s get started on this crowd-pleasing classic!
Ingredients for kraft apple coleslaw
These fresh ingredients create the perfect picnic-style coleslaw with crisp crunch and tangy sweetness.
| Ingredient | Amount | Notes |
|---|---|---|
| Green Cabbage 🥬 | 4 cups | Freshly shredded with core removed |
| Red Cabbage 🥬 | 2 cups | Freshly shredded for color contrast |
| Red Apples 🍎 | 2 medium | Tart variety like Fuji or Gala |
| Celery Stalks 🥬 | 3 whole | Thinly sliced for crisp texture |
| Kraft Classic Mayonnaise 🥫 | 1 cup | Original Kraft brand preferred |
| Apple Cider Vinegar 🍎 | ¼ cup | For tangy dressing balance |
| Granulated Sugar 🍚 | ¼ cup | Adjust to taste for sweetness |
| Salt 🧂 | ½ tsp | Kosher or sea salt preferred |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground for best flavor |
| Carrots 🥕 | 1 medium | Shredded for subtle sweetness |
| Fresh Dill 🌿 | 2 tbsp | Chopped, for fresh herb flavor |
The cabbage is non-negotiable—green and red for that classic look. Kroger or local markets usually have the freshest heads, but any grocery store works. Look for firm cabbage with crisp outer leaves and no yellowing. The apples should be tart (Fuji or Gala), not sweet—Trader Joe’s has great pre-washed ones if you’re short on time. Celery needs to be crisp too; if it’s rubbery, it’ll ruin the texture. For the carrots, I grab the baby carrots from the store—they’re already peeled and save time.
No Kraft mayo? Hellmann’s or Duke’s work in a pinch, but stick with Kraft for that signature tang. Running out of apple cider vinegar? White vinegar or lemon juice will do, though it changes the flavor slightly. Fresh dill is ideal, but dried dill at half the amount gets you close. The sugar can be swapped for honey or maple syrup if you prefer, though it’ll taste different. For a lighter version, use Greek yogurt mixed with mayo—just add a splash more vinegar to balance.
This coleslaw tastes even better the next day—3-4 days in the fridge, sealed tight. I always make a double batch; it disappears fast at gatherings. The dressing separates if stored too long, so give it a quick stir before serving. For potlucks, I pack it in a glass container with a tight lid—keeps everything crisp. Leftovers? Toss with a little extra mayo and serve on sandwiches—game changer.
Why You’ll Love This Recipe
- No Knife Marathon: I swear, the cabbage barely gets a workout here. A few quick slices of green and red cabbage, some apples, and celery—no fancy spiralizer or mandoline needed. (Between us, I’ve burned through three of those things. This method saves my sanity.)
- Sweet-Savory Magic: That apple’s crisp bite cutting through the creamy mayo? Chef’s kiss. The red cabbage adds a tangy punch, and honestly? The Kraft mayo ties it all together without tasting like a shortcut. (Yes, even on a Tuesday night.)
- Leftover Hero: This slaw keeps like a champ—three days in the fridge, no wilting, no sad soggy bits. I make a big batch on Sundays, toss it on burgers, hot dogs, or just eat it straight with a fork. (My kids call it “the snack that never quits.”)
- Budget Crowd-Pleaser: Pantry staples only, and it stretches forever. A head of cabbage lasts weeks, apples are cheap in season, and Kraft mayo? You’re already buying it. Feed six for under $10, and everyone’s happy. (No sad, expensive restaurant leftovers here.)
Step-by-step instructions for Kraft apple coleslaw
This coleslaw delivers perfect balance—crunchy cabbage, sweet apples, and creamy Kraft mayo.
Prep and Shred All Vegetables
Start by removing the core from the 4 cups green cabbage and the 2 cups red cabbage, then slice each into thin wedges. I use a sharp chef’s knife for this—it’s faster than a mandoline and gives you more control. Work in batches if needed, but don’t rush this step. The thinner and more evenly shredded your cabbage, the better it will mix with the dressing later.
Next, peel and shred the 1 medium carrots using the same knife technique. For the 2 medium red apples, I like to use a peeler to remove the skin first, then slice them thinly—this keeps them from turning brown too quickly. Core and thinly slice the 3 whole celery stalks by cutting each stalk lengthwise into quarters, then slicing crosswise into paper-thin pieces. Chop the 2 tbsp fresh dill finely and set aside—you’ll add it last to keep the herbs fresh.
Whisk Together the Dressing
In a large bowl, combine the 1 cup Kraft Classic Mayonnaise, 0.25 cup apple cider vinegar, 0.25 cup granulated sugar, 0.5 tsp salt, and 0.25 tsp black pepper. Use a whisk to blend everything until the sugar and salt dissolve completely. The dressing should look smooth and pale yellow—if it’s too thick, add 1 tablespoon of cold water to loosen it slightly. This step is crucial because the dressing needs to coat every shred of vegetable evenly for maximum flavor.
Taste the dressing before adding it to the vegetables. You want a balance of sweet, tangy, and creamy—adjust the sugar or vinegar if needed. I usually add a pinch more salt here because the cabbage can be quite mild on its own. The dressing should taste good enough to eat by itself, but remember it’ll mellow slightly when mixed with the vegetables.
Combine Everything Gently
Add the shredded cabbage, apples, carrots, and celery to the bowl with the dressing. Using your hands, gently toss everything together until the vegetables are fully coated. Work in batches if your bowl is too crowded—this ensures the dressing distributes evenly without making the coleslaw soggy. You want each bite to have that perfect mix of crunchy cabbage, sweet apple, and creamy dressing.
Here’s the thing—don’t overmix. You’re aiming for a rustic, textured coleslaw, not a mushy one. If some cabbage pieces stay slightly separate, that’s actually ideal. The celery and carrots will add their own texture, so let them keep their shape. Sprinkle the chopped fresh dill over the top and give it one final gentle toss to distribute the herbs.
Chill and Serve
Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving. This chilling time is essential—it lets the flavors meld together and the cabbage soften slightly while maintaining its crunch. The coleslaw will taste even better if you let it sit overnight, but at minimum, give it that 1 hour to come together.
When you’re ready to serve, give it one final taste and adjust seasoning if needed. The coleslaw should be sweet, tangy, and creamy with just the right amount of crunch. Serve it chilled as a side dish with burgers, sandwiches, or grilled chicken. The colors will look stunning—bright green and red cabbage with the pinkish apples and orange carrots creating a beautiful contrast.
Pro Tips For Making Kraft Apple Coleslaw
- SHRED WITH A KNIFE: Skip the food processor for the cabbage—it bruises too easily and turns soggy. A sharp chef’s knife and steady hand give you cleaner, crunchier shreds that hold up better in the mayo. (Yes, it takes 10 minutes, but the texture makes it worth it.)
- CORE THE APPLES: Remove the core and seeds from the apples before dicing, or you’ll end up chewing on bitter pith. A melon baller works here, but a paring knife is faster if you’re not patient. Trust me, no one wants a mouthful of apple scraps.
- WAIT BEFORE MIXING: Let the shredded cabbage and apples sit in a colander for 10 minutes after cutting. This draws out excess moisture so the slaw doesn’t turn into a sad, watery mess when you add the mayo. (I learned this after throwing out three batches.)
- USE LESS MAYO: Kraft Classic is thick—start with ¾ cup per 4 servings, then add more if needed. Overdoing it makes the slaw heavy, and the apples get drowned out. Taste as you go; you can always stir in extra, but you can’t take it out.
Health benefits of kraft apple coleslaw
Fiber-Rich Vegetables
This coleslaw packs a serious fiber punch from the green and red cabbage—each serving delivers about 4 grams of fiber, which supports digestion and keeps you feeling full longer. The celery and carrots add even more fiber while boosting hydration with their high water content. I always
Natural Sweetness Boost
The red apples provide a natural sweetness that cuts through the tangy dressing, making this coleslaw more satisfying than traditional versions. A ½ cup serving contains about 10 grams of natural sugars—no refined sugar needed! The apples also contribute vitamin C and antioxidants, which help fight cellular damage. I prefer tart varieties like Fuji because they hold up better during mixing.
Protein from Kraft Mayo
While mayo isn’t typically thought of as a protein source, Kraft Classic Mayonnaise contains about 1 gram of protein per tablespoon. In this recipe, that adds up to roughly 8 grams of protein per serving—not bad for a side dish!
The mayo also provides healthy fats that help your body absorb fat-soluble vitamins from the vegetables. For a lighter option, I sometimes mix in Greek yogurt to boost protein even further.
Antioxidant Powerhouse
The combination of red cabbage and carrots creates an antioxidant powerhouse in this coleslaw. Red cabbage is particularly rich in anthocyanins, which give it that vibrant color and have anti-inflammatory properties.
Carrots contribute beta-carotene, which your body converts to vitamin A. Together, they help support immune function and skin health. I always include both for that colorful, nutrient-packed boost. 💪
Balanced Blood Sugar
This coleslaw’s fiber and protein content work together to help stabilize blood sugar levels, making it a smart choice for anyone watching their glucose intake. The apple cider vinegar in the dressing also helps slow digestion, preventing blood sugar spikes after meals.
I’ve found that this version keeps me full for hours after eating, which is perfect for picnic-style gatherings where heavy snacks might otherwise leave you sluggish.
Low-Calorie Crunch
Despite its rich flavors, this coleslaw is surprisingly light at just 150-180 calories per serving, depending on how much dressing you use. The high water content from the vegetables helps fill you up without adding many calories.
I love serving this as a side dish at BBQs because it gives people that satisfying crunch without the guilt. Plus, the natural sweetness from the apples means you won’t miss artificial sweeteners in other coleslaw recipes. 🌟
Nutrition facts
Frequently asked questions
Can I make this coleslaw without Kraft dressing?
Yes! For a homemade version, mix 1 cup mayonnaise, ¼ cup apple cider vinegar, ¼ cup sugar, ½ tsp salt, and ¼ tsp black pepper. Whisk until smooth and adjust sweetness/tanginess to taste. If you want extra creaminess, add 2 tbsp Greek yogurt to the dressing.
How do I prevent my apples from turning brown?
Toss freshly sliced apples with 1 tsp lemon juice immediately after cutting to prevent browning. Work quickly and keep them submerged in cold water while prepping the rest. For extra protection, sprinkle ¼ tsp salt over the apples—it helps preserve color and adds subtle flavor.
Is this coleslaw safe to eat the next day?
This coleslaw actually tastes better after chilling 24 hours as the flavors meld together. Store in an airtight container in the fridge for up to 4 days. Give it a stir before serving—sometimes the dressing separates slightly. The cabbage stays crisp, but if it softens too much, add 1 tbsp extra mayo to revive the texture.
What’s the best way to chop celery for maximum crunch?
Cut each celery stalk lengthwise into quarters first, then slice crosswise into paper-thin pieces. This creates more surface area for dressing while keeping the texture crisp. For extra crunch, chill the celery in ice water for 10 minutes before adding to the coleslaw. Pro tip: Use a sharp knife—dull blades crush the celery, making it mushy.
Can I add other fruits to this recipe?
Yes! Try adding ½ cup diced pineapple or ¼ cup dried cranberries for extra sweetness. For a tropical twist, swap apples for mango (peeled and diced). Just reduce the sugar in the dressing by 1 tbsp since fruit adds natural sweetness. The key is balancing textures—keep the cabbage and celery as the base for that classic crunch.
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