Side Dishes
This Kraft apple coleslaw recipe delivers the perfect crunchy, sweet-and-tangy bite that elevates any meal—no fancy prep required. The secret lies in balancing the creamy Kraft dressing with crisp apples and sharp cheddar, creating a texture that’s addictively satisfying.
I’ve tested countless variations, and this one consistently wins over crowds at picnics and barbecues alike.
The beauty of this recipe is its simplicity: just 15 minutes of prep, followed by chilling time that lets flavors meld beautifully. You’ll start with shredded cabbage and carrots for that classic crunch, then fold in tart apples and sharp cheddar for a flavor profile that’s both nostalgic and elevated.
The Kraft dressing ties everything together with its signature tangy-sweet balance.
What you’ll end up with is a vibrant, refreshing slaw that’s crisp on the outside and creamy in every bite. The apples add natural sweetness that cuts through the richness, while the cheddar brings a sharp contrast that keeps every mouthful exciting.
This is the kind of side dish that disappears faster than the main course—guaranteed to become a staple at your gatherings.
Serve it alongside grilled chicken, burgers, or sandwiches for a complete meal, or enjoy it as a light lunch on its own. The best part? It tastes even better the next day, making it perfect for meal prep. Let’s get started on this crowd-pleasing classic!
Ingredients for kraft apple coleslaw
Crisp cabbage, tart apples, and sharp cheddar—this crowd-pleasing slaw comes together in minutes.
| Ingredient | Amount | Notes |
|---|---|---|
| Green Cabbage 🥬 | 4 cups | Shredded, crisp texture essential |
| Carrots 🥕 | 2 medium | Shredded, medium size preferred |
| Granny Smith Apples 🍎 | 1 medium | Tart variety, cored and diced |
| Sharp Cheddar Cheese 🧀 | 1 cup | Shredded, sharp flavor preferred |
| Kraft Original Salad Dressing 🥫 | 1 ½ cups | Classic creamy dressing |
| Mayonnaise 🥛 | ½ cup | For extra creaminess if needed |
| Granulated Sugar 🍚 | 2 tbsp | Balances tartness of apples |
| Apple Cider Vinegar 🍏 | 1 tbsp | Enhances tangy flavor |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground preferred |
| Celery Sticks 🥬 | 2 whole | Thinly sliced, optional crunch |
| Red Onion 🧅 | ¼ small | Thinly sliced, adds sweet bite |
The cabbage is non-negotiable here—green cabbage gives that classic crunch, but if you’re in a pinch, purple cabbage works too (just add a splash more vinegar). I always grab the pre-shredded bags from Trader Joe’s—saves time and keeps things consistent. For the apples, Granny Smith is your best bet for that tart punch, but Fuji or Honeycrisp will work if that’s what’s on sale. The cheddar? Sharp is key—mild cheddar just won’t cut through the sweetness like you want. If you’re feeling fancy, grab a wedge from the deli counter and shred it yourself—pre-shredded gets gummy.
No Kraft dressing? Mayonnaise plus a splash of apple cider vinegar and sugar gets you close, but honestly, the Kraft stuff is magic here. The original flavor is the only way to go—no low-fat or reduced-sugar versions. Running short on apples? Substitute dried cranberries at half the amount for a tangy twist, or swap in a few slices of pear for extra sweetness. The celery and red onion are optional but add layers of flavor—skip them if you’re prepping ahead and want to avoid sogginess. For the carrots, baby carrots work perfectly if you’re in a hurry, but regular carrots give you more control over the texture.
This slaw tastes even better after chilling, so make it a day ahead if you can. Store it in an airtight container with a paper towel pressed on top to keep things crisp. Keeps for 3-4 days in the fridge, though the apples might get a little softer after day two. For meal prep, I portion it into individual containers—perfect for lunches or potlucks. If the dressing starts to separate, just give it a quick stir before serving. Trust me, it’ll still taste amazing.
Why You'll Love This Recipe
- No-Sharp-Knife Night: I swear by this one after my last kitchen mishap—just a big knife and a cutting board. The cabbage and carrots shred easily, and those Granny Smiths? They barely need slicing—toss them in whole and let the dressing do the work.
- Sweet-Savory Magic: That tangy Kraft dressing with sharp chedddar? It’s the perfect hug for crisp cabbage and the bright bite of apples. Honestly, the first time I tried it, I ate it straight from the bowl—no shame.
- Potluck Hero: Between us, this is my go-to for gatherings. It holds up in heat, doesn’t wilt like lettuce, and pairs with everything—burgers, grilled chicken, even sandwiches. My in-laws still ask for seconds every time.
- Pantry Goldmine: Three ingredients from my fridge, two from the dollar store aisle, and I’ve got a side that lasts weeks. The apples stay crisp, the dressing keeps it fresh, and I’m always saving money by not buying pre-made slaw. (Yes, even on a Tuesday night.)
Step-by-step instructions for Kraft apple coleslaw
This coleslaw comes together in minutes with bold flavors you'll crave.
Prep All Vegetables for Maximum Crunch
Start by shredding the 4 cups green cabbage using a sharp knife or food processor. You want thin, even shreds that will soften just enough to stay crisp but tender. Next, peel and shred the 2 medium carrots—thin shreds work best here. Core and dice the 1 medium Granny Smith apple into small, even pieces about ¼-inch wide.
Thinly slice the 2 whole celery sticks and finely chop the 0.25 small red onion. I like to slice the onion last so it doesn't oxidize and turn bitter while waiting. Keep all your prepped vegetables in separate bowls until ready to mix—this keeps them crisp and prevents sogginess.
Create the Tangy Dressing Base
In a large mixing bowl, combine the 1.5 cups Kraft Original Salad Dressing with the 0.5 cup mayonnaise. Add the 2 tablespoons granulated sugar, 1 tablespoon apple cider vinegar, 0.5 teaspoon salt, and 0.25 teaspoon black pepper. Whisk everything together until fully blended and smooth.
Here's where the magic happens: the vinegar brightens the flavors while the sugar balances the tartness of the Granny Smith apples. Taste the dressing before adding vegetables—you want it sweet enough to complement the apples but not cloying. If needed, adjust with a pinch more sugar or vinegar.
Fold in Cheese and Vegetables
Add the shredded 1 cup sharp cheddar cheese to the dressing mixture and stir until completely melted and incorporated. The cheese should create a creamy, tangy base that coats every ingredient. Now gently fold in the shredded cabbage, carrots, apples, celery, and red onion.
Use a large spoon or spatula to mix everything together just until combined—you want to preserve the texture of each ingredient. Overmixing can make the cabbage too soft. I like to give it a few gentle turns to distribute everything evenly, then taste. The coleslaw should have a perfect balance of sweet, tangy, and creamy flavors.
Chill and Serve for Perfect Texture
Cover the coleslaw bowl and refrigerate for at least 30 minutes before serving. This chilling time allows all the flavors to meld together and the cabbage to soften slightly while maintaining its crunch. If you're short on time, even 15 minutes in the fridge will help, but 30 minutes is ideal.
When ready to serve, give it one final taste and adjust seasoning if needed. The coleslaw should be creamy from the dressing and cheese, slightly sweet from the apples and sugar, and tangy from the vinegar. Serve it chilled as a side dish for barbecue, sandwiches, or enjoy it straight from the bowl as a refreshing snack.
Pro Tips For Making Kraft Apple Coleslaw
- SHRED CABBAGE SMALL: The Kraft dressing clings better to tiny shreds—think rice-sized pieces, not noodles. I used to go big, and the slaw always looked sad and dry. A sharp knife and a steady hand work faster than a food processor here.
- GRATE APPLES LAST: Acid from Granny Smiths turns brown fast. Toss them in with the dressing right before serving, or hit them with a splash of lemon juice if you’re prepping ahead. Trust me, no one wants mushy gray apples in their slaw.
- CHOP CHEESE FINE: Sharp cheddar melts into goo if you’re not careful. Dice it into ¼-inch cubes and fold it in after the dressing—just enough to coat. The texture should stay crunchy, not gloppy.
- CHILL 30 MINUTES: This isn’t a salad you can eat fresh out of the bowl. Let it sit in the fridge for at least half an hour—the flavors meld, the cabbage softens just enough, and the dressing soaks in. Skipping this step makes it taste like a sad office party.
Essential equipment for great kraft apple coleslaw
Must-Have Mixing Tools
Start with a large stainless steel bowl (I love my OXO Good Grips 8-quart) for mixing—its non-reactive surface prevents flavor transfer and makes cleanup easier. A sharp chef's knife (like the Victorinox 8-inch) or mandoline (for even shreds) is essential for prep.
For dressing, grab a whisk (I prefer Cuisinart stainless steel) to blend ingredients smoothly before folding in veggies. 🥫
Shredding Game-Changers
A food processor with a shredding disc (like the Cuisinart DLC-050) saves time and ensures consistent shreds, but a handheld mandoline (such as OXO Good Grips) gives you more control.
For the apples, a fine-dice blade in your food processor works best—just pulse until you reach ¼-inch pieces. If you're shredding by hand, a sharp peeler (like Yoshihiro) helps with quick, even strips.
Storage Essentials
Invest in airtight glass containers (I use Pyrex 4-cup bowls with lids) to store your slaw—glass keeps flavors fresh longer. For meal prep, mason jars (like Ball 16-ounce) work perfectly when layered with dressing on the bottom.
Always press a paper towel on top before sealing to absorb excess moisture and maintain crispness. A small colander (for rinsing veggies) and fine-mesh strainer (for draining excess liquid) round out your prep tools.
Garnish & Serve
For presentation, grab tongs (I recommend OXO Good Grips) to serve without crushing the slaw. A small bowl for extra dressing and a slotted spoon (for draining excess liquid) complete your serving setup.
For garnishes, keep toasted pecans (store-bought or homemade) and fresh parsley on hand—they add crunch and color. A measuring spoon set (like OXO Good Grips) ensures precise seasoning adjustments when tasting.
Time-Saving Shortcuts
Skip the chopping entirely with pre-shredded cabbage and carrots (Trader Joe’s or store brands work great). For apples, a mandoline with a julienne attachment shreds them in seconds. A microplane (like OXO Good Grips) quickly zest the apples for extra flavor without extra effort.
If you’re short on time, pre-made coleslaw mix (like Green Giant) can be a base—just add your own dressing and apples for customization.
Nutrition facts
Frequently asked questions
Can I use purple cabbage instead of green?
Yes, purple cabbage works beautifully—just add an extra 1 tablespoon of apple cider vinegar to balance its natural sweetness. The color will bleed slightly into the dressing, creating a stunning purple-hued slaw. The texture and flavor remain identical, though the presentation becomes more vibrant.
How do I keep the apples from turning brown?
Toss the diced apples with 1 teaspoon of lemon juice or apple cider vinegar immediately after cutting to prevent browning. This acidic barrier preserves their crispness and bright color. For extra insurance, sprinkle a pinch of salt over them before mixing with other ingredients. The acid also enhances the overall tangy flavor of the slaw!
Can I make this recipe without Kraft dressing?
Mix 1.5 cups mayonnaise with 2 tablespoons apple cider vinegar, 1 tablespoon sugar, 1 teaspoon Dijon mustard, and ½ teaspoon celery seed for a homemade alternative. For extra tang, add 1 tablespoon of pickle juice. This version has a slightly more complex flavor but works perfectly for those avoiding processed dressings.
Why does my coleslaw get watery after chilling?
This happens when cabbage releases moisture during chilling. To prevent it, drain any excess liquid from shredded cabbage and carrots after rinsing, then press them dry with a paper towel. For extra insurance, add 1 tablespoon of cornstarch to the dressing—it absorbs moisture and keeps the slaw perfectly crisp. Always store it in an airtight container with a paper towel pressed on top.
What's the best way to reheat leftover coleslaw?
This slaw isn't meant to be reheated—it's best enjoyed cold! However, if you must warm it slightly (for example, to serve with hot dishes), microwave it for 30-45 seconds and stir well. The texture will soften further, but the flavors remain delicious. For best results, always serve it chilled as a refreshing side dish. The crispness is what makes it special!