Side Dishes
This Kraft Apple Coleslaw recipe delivers the perfect balance of creamy, crunchy, and sweet flavors in just 15 minutes—ideal for potlucks, barbecues, or family dinners. The secret lies in combining crisp cabbage, sweet apples, and that signature Kraft dressing for a nostalgic Southern side dish that’s always a crowd-pleaser.
I’ve perfected this version to stay creamy without getting soggy, ensuring every bite is fresh and satisfying.
The beauty of this classic recipe is its simplicity: just shredded cabbage, diced apples, and Kraft’s tangy dressing come together in minutes. No fancy techniques required—just chop, mix, and chill. For extra crunch, I like adding shredded carrots or finely diced red onions, but the core combination is foolproof.
This coleslaw holds up beautifully for hours, making it perfect for meal prep or last-minute gatherings.
What sets this version apart is the creamy texture that stays intact, thanks to a few key tricks I’ve learned over the years. The apples add natural sweetness that cuts through the dressing, while the cabbage provides that satisfying crunch.
Serve it alongside grilled chicken, burgers, or sandwiches for a side that’s as versatile as it is delicious.
For a tangier twist, swap half the Kraft dressing for apple cider vinegar, or add a sprinkle of cinnamon for warmth. The possibilities are endless, but the classic version never disappoints. Let’s get started on this timeless favorite!
Ingredients for kraft apple coleslaw
Just six core ingredients plus optional extras for that perfect creamy-crunchy balance everyone loves.
| Ingredient | Amount | Notes |
|---|---|---|
| Green Cabbage 🥬 | 4 cups | Shredded with a mandoline for even slices |
| Red Cabbage 🥬 | 2 cups | Shredded for color contrast |
| Granny Smith Apples 🍎 | 2 medium | Diced into small, even pieces |
| Kraft Original Apple Cider Dressing 🥫 | 1 cup | Classic tangy flavor, full-fat version |
| Carrots 🥕 | 1 medium | Shredded for extra crunch |
| Red Onion 🧅 | ¼ small | Finely diced for sharp bite |
| Mayonnaise 🥛 | ¼ cup | Extra for creaminess (optional) |
| Granulated Sugar 🍚 | 1 tbsp | Balances tartness (optional) |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground preferred |
| Apple Cider Vinegar 🍋 | 1 tbsp | For tangier twist (optional) |
| Ground Cinnamon 🌿 | ¼ tsp | For warmth (optional) |
The cabbage is the star here—green and red for that classic look. Kroger or Walmart usually have pre-shredded bags, but I grab whole heads and slice them myself for fresher crunch. Granny Smith apples keep their shape better than sweet varieties, and organic is worth it if you're worried about wax. For the dressing, Kraft's Original Apple Cider is non-negotiable—it's got that perfect tang. If you're prepping ahead, store the cabbage and apples separately in the fridge to keep everything crisp.
No Kraft dressing? Substitute with a mix of mayo and apple cider vinegar—about 3/4 cup mayo to 1/4 cup vinegar, plus a pinch of sugar. Want extra crunch? Swap half the cabbage for coleslaw mix from the bagged salad section. The optional mayo adds creaminess without making it soggy—just mix it in right before serving. For the apples, Honeycrisp holds up well too if you prefer sweeter flavor. And if you're feeling fancy, toss in a handful of toasted pecans for crunch.
This coleslaw tastes best after at least 1 hour of chilling—the flavors meld perfectly. Keeps for 3-4 days in the fridge, sealed tightly. For potlucks, I double the batch and pack it in glass containers—it stays fresher longer. The optional cinnamon and vinegar? Add those just before serving so they don't overpower the freshness. Leftovers? Perfect with sandwiches or as a quick salad the next day.
Why You'll Love This Recipe
- No Knife Skills Needed: I swear by this recipe because it’s the only coleslaw I’ll make when I’m too tired to julienne. A sharp knife helps, but you can absolutely tear the cabbage into bite-sized pieces—no one will notice, and your hands stay dry.
- That Dressing Magic: Honestly, the Kraft Original Apple Cider Dressing is the MVP here. It’s sweet, tangy, and just thick enough to cling to every shred without drowning them. The Granny Smith apples? They add that bright, crisp bite that cuts through the richness—perfect balance.
- Potluck Hero Status: Between us, this is my go-to for picnics, barbecues, or even a last-minute potluck. It holds up in the heat, doesn’t wilt, and pairs with everything—grilled chicken, burgers, or even just on its own. People always ask for the recipe.
- Leftovers That Don’t Suck: I make a big batch on Sundays, and it’s still fresh by Thursday. The apples stay crisp (if you store it right—airtight container, no ice), and the dressing doesn’t separate like some store-bought versions. Plus, it’s cheap enough that you’re not stressing over wasting food.
Step-by-step instructions for Kraft apple coleslaw
Here's how to make this creamy, crunchy slaw in record time—no fancy skills required.
Prep All Vegetables for Even Texture
Start by shredding the 4 cups green cabbage and 2 cups red cabbage using a mandoline for perfectly thin, even slices. I like to work in batches to keep the knife sharp—this makes slicing faster and safer. Place each type in separate large bowls as you go.
Next, peel and shred the 1 medium carrot using the same mandoline setting. Core and dice the 2 medium Granny Smith apples into small, even pieces—about ¼-inch cubes. Finely dice the 0.25 small red onion, removing any tough outer layers first. The goal here is consistent texture so every bite has that perfect crunch.
Combine Vegetables and Season
In a very large mixing bowl, combine all the shredded vegetables. Add the 1 tbsp granulated sugar, 0.5 tsp salt, and 0.25 tsp black pepper, tossing gently to distribute the seasoning evenly. This step is where the flavors start melding together—don't skip it. Give everything a good mix, breaking up any large clumps of cabbage.
For extra depth, sprinkle in the 0.25 tsp ground cinnamon and 1 tbsp apple cider vinegar. These ingredients balance the sweetness and add that signature apple cider twist. Toss everything together again, making sure every piece gets coated with these flavor boosters.
Add Dressing and Mayonnaise for Creaminess
Pour in the 1 cup Kraft Original Apple Cider Dressing and 0.25 cup mayonnaise, reserving about 2 tablespoons of the dressing mixture. Toss everything together gently but thoroughly—you want to coat each vegetable piece without mashing anything. If the mixture looks too dry, add a splash of the reserved dressing.
Here's where the magic happens: let the slaw sit for 5 minutes before serving. This gives the flavors time to meld together perfectly. The cabbage will soften just enough to soak up all that delicious dressing while maintaining its satisfying crunch.
Chill and Serve for Best Texture
Transfer the coleslaw to an airtight container and refrigerate for at least 30 minutes before serving. This chilling time is crucial—it allows the flavors to fully develop and the textures to set properly. If you're short on time, even 15 minutes in the fridge will help, but the longer it chills, the better the result.
When ready to serve, give the coleslaw one final toss to redistribute any dressing that may have settled. The perfect coleslaw should have a creamy, tangy dressing clinging to each crisp cabbage and carrot piece, with just the right balance of sweet, spicy, and tart flavors. Serve immediately alongside your favorite barbecue or as a refreshing side dish.
Pro Tips For Making Kraft Apple Coleslaw
- SHRED SMALLER THAN YOU THINK: The Kraft dressing clumps when it hits big chunks, no matter how well you mix. Cut the cabbage and apples into thin matchsticks—about 1/8-inch wide—so every bite gets that creamy, tangy coat without turning into a soggy mess. (Yes, it takes longer, but trust me, the texture makes all the difference.)
- SAVE THE APPLE JUICE: Granny Smiths bleed like crazy when you shred them, and pouring that tart juice down the drain is a crime. Drain the shredded apples in a colander for 5 minutes, then pat them dry with a towel. This keeps your slaw from getting waterlogged and lets the Kraft dressing stick properly—no one wants a sad, diluted coleslaw.
- MIX THE DRESSING IN STAGES: Dumping the whole bottle of Kraft dressing at once guarantees a mushy, overcooked slaw by the time you serve it. Start with half the dressing, toss well, then add the rest right before serving. This keeps the crunch alive longer and lets you adjust sweetness or tang to taste. (Pro move: Keep the extra dressing on the side for seconds.)
- DON’T SKIP THE RED CABBAGE: I used to leave it out because I thought green was enough, but red cabbage adds a bright contrast that cuts through the sweetness of the apples and the richness of the Kraft dressing. Shred it fine—it’s more tender than green—and toss it in last so it doesn’t turn purple-black from oxidation. (Your slaw will look as good as it tastes.)
Flavor customization for this kraft apple coleslaw
Sweet vs. Tart Balance
Adjust the sweetness by swapping Granny Smith apples for Honeycrisp or Fuji—they’re sweeter and hold up better in the dressing. For extra tartness, add 1 tbsp lemon juice or ½ tsp Dijon mustard to the Kraft dressing before mixing.
I like to start with the classic Granny Smith but keep these tweaks on hand for when I want a brighter flavor. 🍎
Creamy or Crunchy
Want more crunch? Reduce the mayo to 2 tbsp and add 1 tbsp Greek yogurt for tang. For extra creaminess, increase mayo to ½ cup and fold in 2 tbsp sour cream at the end.
The key is balancing texture—too much mayo makes it soggy, but a little goes a long way. I usually stick to the ¼ cup mayo in the recipe for that perfect middle ground.
Spicy Kick
Add heat with ½ tsp cayenne pepper or 1 tsp hot sauce (like Frank’s RedHot) mixed into the dressing. For a smoky twist, sprinkle in ¼ tsp smoked paprika or a pinch of chipotle powder.
These spices work best when added right before serving so they don’t overpower the freshness. Trust me, a little goes a long way—start small and adjust to taste.
Herb Infusions
Fresh herbs brighten up the flavors. Toss in 1 tbsp chopped fresh dill or cilantro for a bright, herby note. For a more rustic touch, add 1 tsp dried thyme or rosemary when mixing the dressing.
I love dill with this coleslaw—it pairs perfectly with the apple cider tang. Just add them right before serving so they stay fresh and fragrant.
Global Twists
For a Mexican-inspired version, swap Kraft dressing for lime juice + mayo and add ½ cup diced avocado and ¼ cup crumbled cotija cheese. For an Asian fusion, mix in 1 tbsp rice vinegar, 1 tsp sesame oil, and 1 tbsp chopped scallions
These variations keep the crunch but give the dish a totally new flavor profile. 🌶️
Nutrition facts
Frequently asked questions
Can I use pre-shredded cabbage for this coleslaw?
Yes, but check the bag first! Pre-shredded cabbage works perfectly, but avoid the kind with added moisture—it can make your coleslaw soggy. Look for "dry" or "fresh" labeled bags and pat any excess moisture with a paper towel before mixing. For best texture, I still recommend whole heads if you have time.
What's the best way to keep my coleslaw crispy?
Chilling time is key! Let it sit in the fridge for at least 1 hour before serving—this helps the cabbage soften just enough to absorb flavor without getting mushy. For extra crunch, add the apples and carrots right before serving instead of pre-mixing. Also, use an airtight container to prevent drying.
Can I make this coleslaw ahead of time?
This coleslaw actually tastes better after 24 hours in the fridge as the flavors meld together. Store it in an airtight container and give it a good stir before serving. Pro tip: Keep the apples and carrots separate until ready to serve if you're prepping more than a day ahead.
What if I don't have Kraft dressing?
No problem! Mix ¾ cup mayonnaise with ¼ cup apple cider vinegar and 1 tbsp sugar for a similar tangy-sweet flavor. For extra richness, add 1 tbsp sour cream. This substitute works especially well if you're making the coleslaw ahead of time.
How can I make this coleslaw spicier?
Add heat with ½ tsp cayenne pepper or 1 tsp hot sauce mixed into the dressing. For smoky flavor, sprinkle in ¼ tsp smoked paprika or a dash of chipotle powder.