This apple slaw has been one of my favorite quick sides since I first tossed it together for a summer potluck five years ago. I discovered the balance of crisp apples, crunchy almonds, tart dried cranberries and a smooth honey-yogurt dressing when I was trying to make a lighter alternative to heavy mayonnaise slaws. The contrast of textures and the bright sweet-tart flavor made it an instant hit; guests kept coming back for more and asked for the recipe before the end of the evening. It has since become my go-to when I want a fresh accompaniment to grilled meats or a bright addition to a lunch spread. What makes this combination special is the dressing. Using a thick plain Greek yogurt such as Fage gives the dressing body without adding too much oil, and a touch of mayo keeps the mouthfeel familiar to classic slaws. Gala apples provide the right balance of sweetness and firmness so they hold their shape in matchsticks, while sliced almonds add a toasty crunch. This dish is fast to pull together, stores well for a day, and travels beautifully to picnics and potlucks.

Ingredients

• Plain Greek yogurt: Use 3/4 cup of a thick variety such as Fage. The higher viscosity keeps the dressing creamy without thinning, so the slaw coats evenly. If you use low-fat or a thin brand, reduce vinegar slightly to avoid a runny dressing.
• Mayonnaise: 1/4 cup provides familiar richness and helps the dressing cling to vegetables. Use a good-quality brand you enjoy; light mayo will work but yields a different mouthfeel.
• Honey: 1/4 cup for sweetness and to mellow the vinegar. If your apples are exceptionally sweet, you can reduce to 3 tablespoons.
• Apple cider vinegar: 2 tablespoons for brightness. It complements the apples and ties the flavors together; white vinegar will be harsher in comparison.
• Salt and black pepper: Season to taste. Start with a generous 1/2 teaspoon salt for the whole batch and adjust after tossing.
• Cabbage: One small head, shredded to yield about 6 to 7 cups packed (about 16 ounces chopped). Green cabbage gives a clean, crisp base and a mild flavor that lets the apples shine.
• Matchstick carrots: 1 1/2 cups adds color, natural sweetness and crunch. Use pre-shredded matchsticks for speed or a box grater if you prefer.
• Gala apples: Two large apples sliced into matchsticks (about 3 cups). Gala holds its shape and has the right sweet-tart balance; if you prefer a tarter bite, use Granny Smith.
• Green onions: 1/2 cup sliced for a mild onion note that brightens the slaw without overpowering it.
• Sliced almonds: 3/4 cup supplies toasty crunch. Lightly toast them in a dry skillet for 2 to 3 minutes until fragrant for extra flavor.
• Dried cranberries: 3/4 cup for chewiness and a burst of tart-sweet contrast. Choose sweetened or unsweetened to control the overall sweetness.
• Cheese (optional): 3/4 cup crumbled feta, blue cheese, or shredded sharp cheddar adds a savory finishing note; omit for a lighter slaw.

Instructions

Make the dressing: In a medium mixing bowl whisk together 3/4 cup plain Greek yogurt, 1/4 cup mayonnaise, 1/4 cup honey and 2 tablespoons apple cider vinegar until smooth. Season with salt and freshly ground black pepper to taste. The dressing should be glossy and thick enough to coat a spoon. If it seems too stiff, add 1/2 teaspoon water at a time until it reaches the desired consistency. Prepare the produce: Shred one small cabbage finely to yield 6 to 7 cups packed. Peel or scrub and cut carrots into matchsticks until you have 1 1/2 cups. Core and slice two Gala apples into matchsticks, leaving the skin on for color and texture. Slice 1/2 cup green onions thinly on the diagonal for a delicate flavor. Toast almonds and assemble the base: Optional but recommended: warm a dry skillet over medium heat and toast 3/4 cup sliced almonds for 2 to 3 minutes, stirring frequently, until golden and fragrant. Combine the shredded cabbage, carrots, apple matchsticks, green onions, toasted almonds and 3/4 cup dried cranberries in a large bowl. If using cheese, add 3/4 cup crumbled feta or your choice now. Toss and finish: Pour the dressing over the cabbage mixture and toss gently but thoroughly until everything is coated. Taste and adjust seasoning with a pinch more salt or a splash more vinegar if you prefer extra tang. Serve within a few hours for best texture; apples will slowly soften over time.

Storage Tips

Store any leftover slaw in an airtight container in the refrigerator. For best texture, consume within 24 hours. If you expect leftovers, store the dressing separately and toss shortly before serving to preserve apple crunch. Use glass containers for refrigeration to avoid flavor transfer and to keep colors vibrant. When reheating accompaniments such as grilled chicken, serve the slaw cold or at room temperature for contrast. Check for off-odors or excess moisture as signs the slaw is past its prime.

Ingredient Substitutions

If you need to accommodate dietary restrictions, several swaps work well. For a dairy-free version, replace the Greek yogurt with plain unsweetened coconut yogurt and use vegan mayonnaise; note the coconut flavor will be present. To make nut-free, substitute toasted pumpkin seeds or sunflower seeds for almonds. If you prefer less sweetness, reduce honey to 3 tablespoons or use maple syrup for a different floral note. For lower sugar, pick tart apples like Granny Smith and reduce or omit dried cranberries.

Serving Suggestions

This slaw pairs beautifully with grilled pork chops, pulled chicken or a smoked brisket, where the crisp, acidic dressing cuts through rich meats. Serve as a topping for sandwiches and tacos for added crunch and brightness. For brunch, arrange it alongside a grain bowl with quinoa and roasted vegetables. Garnish with extra sliced almonds and a few sprigs of fresh parsley for color. It also acts as a lively side for holiday spreads alongside roasted root vegetables and roasted turkey.

Cultural Background

The concept of a cabbage-based slaw is global and dates back centuries, evolving regionally with available produce. American slaws often use mayonnaise; this version blends a yogurt base with a hint of mayonnaise, reflecting contemporary trends toward lighter dressings. Adding apples and dried fruit nods to Northern European and New England traditions where orchard fruit commonly complements cabbage. The use of almonds and feta introduces Mediterranean textures and flavors, creating a hybrid that is both familiar and modern.

Seasonal Adaptations

In late summer and fall, use crisp Honeycrisp or Braeburn apples for extra juiciness. In winter, swap fresh apples for pear matchsticks and add pomegranate arils for a festive touch. During spring, toss in thinly sliced fennel bulb for anise notes and use a lemony yogurt dressing instead of honey for a brighter springtime profile. For holiday gatherings, increase the toasted nuts and add a sprinkle of orange zest to the dressing for a celebratory aroma.

Meal Prep Tips

For weekday lunches, prepare the dressing up to five days ahead and store it in a sealed jar. Chop cabbage and carrots and keep them in separate airtight containers; slice apples the morning you plan to eat them for peak freshness. Portion slaw into individual containers with dressing stored separately to prevent sogginess. If transporting, place dressing in a small screw-top container and toss just before serving to keep the crunch intact.

Success Stories

I once brought this to a neighborhood block party and three people asked for the recipe before the first hour was up. My in-laws now request it for every summer cookout. One reader emailed to say they made it for a school potluck and the teacher asked for the recipe as well. Those little moments of discovery and repeat requests are why I keep this recipe in heavy rotation.

This apple slaw is a quick, adaptable dish that brings brightness and texture to many meals. Give it a try, make it your own, and enjoy how a few simple ingredients can transform a table.