Fall Apple Slaw Recipe

If you’re looking for a crunchy, colorful, and delightfully tangy side that truly captures the cozy spirit of the season, this Fall Apple Slaw is a total game changer. Bursting with fresh shredded cabbages, crisp apples, vibrant beets, and a medley of nuts and seeds, it’s the perfect balance of sweet, tart, and nutty flavors. Every bite brings a refreshing crispness that complements everything from roasted meats to simple weeknight dinners, making it one of those versatile dishes you’ll reach for again and again when fall arrives.

Ingredients You’ll Need

This Fall Apple Slaw is a wonderful example of how a handful of straightforward ingredients can come together to create something extraordinary. Each component adds its own special texture, color, or flavor punch, making this slaw as delightful to look at as it is to eat.

• 4 cups shredded Napa cabbage: Soft and tender, it forms a gentle base that soaks up the dressing wonderfully.
• 2 cups shredded red cabbage: Adds a lovely purple hue and a slightly peppery crunch to the mix.
• 1 carrot, shredded: Contributes a sweet earthiness and bright orange color, giving the slaw extra vibrance.
• 1 medium golden beet, shredded: Provides an unexpected pop of golden color with subtle sweetness and earthiness.
• 1 apple, cut into matchsticks and tossed in lemon juice: The star of the show, delivering crisp, juicy bites and a tart brightness; the lemon juice prevents browning.
• 1/3 cup dried cranberries: Offers chewy bursts of sweet and tart that contrast beautifully with the crunchy vegetables.
• 1/3 cup pepitas: Adds a nutty crunch that enhances the texture without overwhelming the overall lightness.
• 1/3 cup sunflower seeds: Brings a subtle earthiness and more crunch, making every mouthful interesting.
• 1/3 cup spiced pecans: These provide a smoky, sweet crunch that is comfortingly autumnal.
• Creamy cider dressing (made from 1/3 cup mayonnaise, 3 Tbsp cider vinegar, 2 tsp brown sugar, 1/2 tsp salt, 1/2 tsp celery seed): Ties the entire slaw together with tangy, sweet, and savory notes, offering a luscious coating without weighing things down.

How to Make Fall Apple Slaw

Step 1: Prepare the Vegetables and Apple

Start by shredding the Napa and red cabbages, carrot, and golden beet. Using a mandoline slicer or a food processor with a shredding blade makes this a breeze and ensures perfectly uniform cuts. Cut the apple into crisp matchsticks and immediately toss them with a squeeze of lemon juice to keep them vibrant and prevent browning. This step not only preserves the apple’s fresh flavor but also adds an attractive pop of color to your slaw.

Step 2: Combine the Slaw Ingredients

In a large bowl, toss together all the shredded vegetables, apple matchsticks, dried cranberries, pepitas, sunflower seeds, and spiced pecans. This mix creates a perfect harmony of textures from crunchy to chewy and highlights the seasonal ingredients in each bite.

Step 3: Whisk the Creamy Cider Dressing

Mix the mayonnaise, cider vinegar, brown sugar, salt, and celery seed in a small bowl until smooth. Give the dressing a taste and adjust the seasoning—if you prefer it sweeter, add a touch more brown sugar; for a stronger tang, add a splash more cider vinegar. For creamier consistency, simply add a little extra mayonnaise. This dressing wraps the slaw in a velvety, zesty flavor that beautifully complements the crisp veggies and nuts.

Step 4: Toss and Serve or Chill

Pour the dressing over the slaw ingredients and toss gently but thoroughly to coat every shred and seed with that luscious dressing. You can serve the Fall Apple Slaw right away if you love fresh crispness, or refrigerate it for several hours to let the flavors meld wonderfully. It holds up well, so making it ahead is no trouble at all.

How to Serve Fall Apple Slaw

Garnishes

For a finishing touch, consider sprinkling a few extra spiced pecans or pepitas on top for added visual appeal and crunch. A few fresh herb leaves like chopped parsley or dill can introduce a burst of green freshness that contrasts beautifully with the fall colors.

Side Dishes

This Fall Apple Slaw is incredibly versatile and pairs perfectly with a range of meals. Think grilled chicken, tender pork chops, or alongside hearty roasted vegetables. It’s equally fantastic next to a turkey sandwich or piled onto pulled pork sliders, creating a bright, tangy counterpoint that keeps your palate excited.

Creative Ways to Present

Get creative by serving this Fall Apple Slaw as a crunchy topping for tacos, sandwiches, or even on a flatbread pizza. Layer it in mason jars for a grab-and-go lunch or use it as a colorful bed for roasted salmon or baked tofu. The vibrant colors will brighten your table and make every bite an experience.

Make Ahead and Storage

Storing Leftovers

Fall Apple Slaw keeps well in an airtight container in the refrigerator for up to 3 days. The nutty seeds may soften slightly over time, but the slaw will maintain its flavor and crunch nicely, making it a convenient side to prepare in advance.

Freezing

Because this salad depends on the crispness of fresh vegetables and apples, freezing is not recommended. The texture would become soggy upon thawing, losing the delightful crunch that makes the Fall Apple Slaw so special.

Reheating

This slaw is best enjoyed cold or at room temperature. Reheating would soften it and diminish the fresh, crisp character you want from this dish. Instead, simply give it a quick stir after removing from the fridge and serve.

FAQs

Can I use a different type of apple in Fall Apple Slaw?

Absolutely! While a golden apple adds mild sweetness and beautiful color, you can swap with Granny Smith for tartness or Fuji for extra sweetness. Just be sure to toss the apple slices in lemon juice to keep them from browning.

Can I omit the nuts and seeds?

While the nuts and seeds add fantastic crunch and flavor, you can leave them out if you have allergies or prefer a nut-free slaw. Consider adding more crunchy veggies like jicama or radish as a substitute.

Is this slaw suitable for meal prepping?

Yes, this Fall Apple Slaw is an excellent option for meal prep. It can be tossed and refrigerated up to a day ahead, allowing flavors to marry beautifully. Just give it a quick toss before serving to redistribute any dressing that may have settled.

Can I make the dressing vegan?

Definitely! Swap the mayonnaise with a vegan mayo alternative and ensure the brown sugar is unrefined or organic if you’re strictly plant-based. The cider vinegar and spices remain the same, so the flavor balance stays just as delicious.

What if I don’t have celery seed for the dressing?

You can substitute celery seed with a pinch of celery salt or omit it entirely if unavailable. The dressing will still be flavorful thanks to the vinegar, brown sugar, and mustard-like tang from the other ingredients.

Final Thoughts

Making this Fall Apple Slaw is like inviting autumn itself to your table. Its vibrant colors, perfectly balanced textures, and that creamy, tangy dressing make it a must-have side for the season. Whether you’re hosting a family dinner, enjoying a casual meal, or simply want to add some seasonal sparkle to your plate, this recipe never disappoints. Give it a try and watch how it becomes a beloved staple in your fall cooking adventures.