Carrot Slaw gets a crisp, fruity twist in this fresh and easy Apple Carrot Slaw. It’s the perfect balance of sweet and tangy, made with crunchy apples, shredded carrots, and a bright homemade dressing. Whether you’re serving it at a summer cookout or packing it for lunch, this is one side dish you’ll come back to again and again.
My family loves slaw with barbecue. Some of our favorites are my cold ramen noodle salad and my broccoli slaw recipe.
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Why this Apple Carrot Slaw Recipe is a Keeper
Fresh, colorful, and packed with flavor, this slaw is a refreshing upgrade from the usual sides. This recipe is a great way to change up traditional coleslaw.
- Crisp & Crunchy: Apples and carrots provide a naturally sweet and crisp texture to this great recipe.
- Simple Ingredients: Made with pantry staples and fresh produce — no hard-to-find items here.
- Make-Ahead Friendly: Tastes even better after a few hours in the fridge.
- Versatile Side Dish: Pairs well with everything from grilled chicken to sandwiches.
Will the Apples Turn Brown in the Slaw?
Not if you make the dressing with a little bit of acid — apple cider vinegar or lemon juice works perfectly to keep the apples from browning. Make sure to toss everything well and store it covered in the fridge.
Pro Tip for this Side Dish
Grate the carrots and apples fresh for the best texture. Pre-shredded veggies can work in a pinch, but nothing beats the taste and crunch of freshly prepared produce.
Ingredient Notes to Make Carrot Salad
This gluten-free recipe uses easy, fresh ingredients that pack a punch of flavor:
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Apples: Use a firm, crisp variety like Granny Smith, Gala, or Honeycrisp for great texture and flavor when you make this recipe.
- Carrots: Freshly grated carrots offer better texture and moisture than pre-shredded. You could also try rainbow carrots in your slaws.
- Apple Cider Vinegar: Adds tanginess and helps keep apples fresh and vibrant for the homemade coleslaw.
Variations and Substitutions to Make Carrot Slaw with Apple
This carrot apple salad recipe is super simple to customize. I like to take it to the next level by using different ingredients or trying different flavors.
- Add Cabbage: Shredded cabbage adds a classic slaw texture and stretches the recipe for a crowd.
- Make it Creamy: Stir in a spoonful of Greek yogurt or mayo for a creamy dressing.
- Use Maple Syrup: Swap honey for maple syrup if that’s what you have on hand.
- Add Fresh Herbs: Chopped parsley or mint adds a fresh, herby kick.
Special Equipment Needed to Shred the Vegetables
A specific piece of equipment can sometimes make all the difference in a recipe. For this recipe, a couple things will be helpful.
- Box Grater or Food Processor: Use a box grater, food processor or julienne peeler for quickly shredding apples and carrots to the perfect size.
- Large Mixing Bowl: You’ll need a big bowl to toss everything evenly without making a mess.
- Citrus Juicer (optional): Makes it easy to add a splash of lemon or lime for brightness.
How to Make this Apple Carrot Salad Recipe
This easy carrot slaw recipe comes together in 3 quick and easy steps. This side dish is so good, it quickly became one of my favorite coleslaw recipes.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Prep the Fruit and Veggies: Shred the carrots, cabbage and apples.
- Make the Salad Dressing: Whisk together the dressing ingredients, honey, apple cider vinegar, salt and pepper, in a large bowl.
- Toss the Slaw: Toss the shredded veggies in the vinegar mixture, and top with sliced green onions.
Prep Ahead Suggestions for this Healthy Side
When I prepare ingredients ahead of time, it can help save me time and kitchen space when it comes to making everything for a potluck.
- Shred Fresh Veggies Ahead: Grate the carrots and apples a few hours in advance and store them in cold water with lemon to prevent browning.
- Mix the Dressing Early: Combine all dressing ingredients the day before and store in a jar. Refrigerate until ready to use.
How to Store, Reheat and Use Leftovers
- Storing: Store in an airtight container in the refrigerator for up to 3 days. The flavor improves as it sits.
- Using Leftovers: Use as a sandwich topper, in wraps, or as a crunchy layer in grain bowls.
Common Questions About This Recipe – delete if not using
Yes, but freshly shredded carrots have a better texture and moisture content. If using pre-shredded, give them a quick rinse to refresh them before using.
Absolutely! The natural sweetness of the apples and honey makes it a favorite even with picky eaters.
Expert Tips for Making This Carrot Coleslaw Recipe
- Use Firm Apples: They hold up better and don’t get mushy in the dressing.
- Balance the Dressing: Taste as you go — add more vinegar for tang or honey for sweetness.
- Serve Cold: This dairy-free slaw tastes best chilled, especially on warm days.
- Add-Ins: Try making carrot salad with raisins, dried cranberries or thinly sliced scallions. You could also make the dressing with extra virgin olive oil or make a Dijon mustard dressing.
- Serve With: Enjoy this classic French grated carrot salad alongside main dishes like Balsamic Steak Roll Ups, Dr. Pepper Pulled Pork or Steakhouse Burger.
More Recipes You Might Like
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Apple Carrot Slaw
Equipment
- Box Grater
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Ingredients
- 2-3 Carrots, peeled
- ½ Cabbage
- 2 Apples
- 2 Tablespoons Honey
- 3 Tablespoons Apple cider vinegar
- ¼ teaspoon Salt
- ¼ teaspoon Pepper
- 2-3 Green onions
Instructions
- Use a julienne peeler or box grater to shred the cabbage, carrots and apples. Set aside.
- In a large bowl, mix together the honey, apple cider vinegar, salt and pepper.
- Add the shredded veggies and toss to coat completely in the vinegar dressing.
- Top with sliced green onions and serve.
Christina’s Notes
- Freshly Grate Ingredients: For the best texture and taste, use freshly shredded carrots and apples.
- Toss Well: Make sure everything is coated evenly in the dressing to prevent browning.
- Chill Before Serving: Letting it rest for 30 minutes enhances the flavor.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.