Apple Cabbage Coleslaw Recipe

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This cool, crunchy salad is perfect for hot summer days when family reunions, picnics and weddings are in full bloom!—Emma Magielda, Amsterdam, New York
TOTAL TIME: Prep: 20 min. + chilling
MAKES:90 servings
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 90 servings


  • 3 cartons (16 ounces each) sour cream
  • 1 cup sugar
  • 2 tablespoons salt
  • 1 tablespoon pepper
  • 5 teaspoons ground mustard
  • 4 to 5 pounds unpeeled tart apples, julienned
  • 1/2 cup lemon juice
  • 3 large heads cabbage (3 to 4 pounds each), shredded

Nutritional Facts

1/2 cup: 36 calories, 1g fat (1g saturated fat), 3mg cholesterol, 163mg sodium, 6g carbohydrate (5g sugars, 1g fiber), 0 protein.


  1. In a large bowl, combine the first five ingredients; mix well. Cover and chill for at least 1 hour.
  2. Toss apples with lemon juice. Combine apples and cabbage; mix well. Just before serving, add dressing and toss to coat. Yield: 90-95 (1/2-cup) servings.
Originally published as Apple Cabbage Coleslaw in Taste of Home April/May 1998, p54

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Cook_aholic User ID: 797539 257876
Reviewed Dec. 9, 2016

"My problem with this slaw may have been my own taste. I just didn't think there was enough "sauce" for 9 to 12 pounds of shredded cabbage with 4 lbs of apples. I thought the dressing for the slaw was wonderful so...I tried again and used the same measurements for the dressing but cut my slaw down to 2 heads of cabbage and 3 lbs of apples. I also only used 2 1/2 cartons of sour cream. Sorry to change this so much but I thought it was dry as did my family and...I'm an experimenter too. Love the apples added."

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