This bright, crunchy, no-mayo apple slaw is a fresh, versatile side that pairs beautifully with pork, chicken, sausages — and it’s equally tasty tucked into sandwiches or a grilled cheese. The slaw balances tart green apple with a firm, slightly cabbage-like shredded root vegetable and a lemony garlic vinaigrette for a light, refreshing finish.
Green apple slaw ingredients:
- Granny Smith or another crisp, tart green apple — keeps its crunch and resists browning.
- Half a medium rutabaga, kohlrabi, or turnip (peeled and shredded) — adds a firm texture and subtle cabbage-like flavor.
- Toasted walnuts, chopped, for nutty crunch.
- Chives or thinly sliced scallions for a mild onion note.
- A lemon-garlic vinaigrette (fresh lemon juice, minced garlic, a pinch of red pepper flakes, extra virgin olive oil, salt and pepper).
How to make apple slaw:
- Prepare the dressing directly in the serving bowl. Whisk together 2 tablespoons fresh lemon juice, 1 minced garlic clove, a pinch of red pepper flakes, salt and freshly ground black pepper. Slowly whisk in 3 tablespoons extra-virgin olive oil until the dressing emulsifies.
- Shred or julienne the apple and rutabaga (or turnip or kohlrabi). You can use a mandoline, the julienne blade on a microplane, a food processor with a shredding disc, or a box grater — whatever you have on hand. Keep the apple unpeeled for texture and color.
- Add the shredded apple and root vegetable to the bowl with the dressing and toss gently to coat everything evenly.
- Fold in about 1/3 cup toasted, chopped walnuts and 2 tablespoons chopped chives (or scallions). Taste and adjust seasoning with salt and pepper.
How to serve the slaw
Serve this no-mayo apple slaw alongside roasted or pan-seared pork, grilled chicken, or sausages — the bright acidity and crunch cut through rich, savory meats. It also makes a great sandwich topper or filling: try it inside a warm cheddar grilled cheese or piled onto sliced pork medallions for added freshness and texture.
FAQs
Coleslaw typically centers on shredded cabbage, while “slaw” is a broader term for any salad made from shredded raw vegetables. This apple slaw combines shredded apple with rutabaga (or kohlrabi/turnip) rather than cabbage.
Tart, crunchy varieties like Granny Smith are ideal because they hold up in the dressing and resist browning. Other crisp-tart apples such as Honeycrisp or Fuji can also work if you prefer a slightly sweeter slaw.
Prepare the slaw up to 2 hours ahead and keep it chilled. Leftovers can be stored in an airtight container for about 24 hours, though the apple and root vegetable will soften and may darken slightly over time.
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Other apple recipes to try:
- Butternut Squash & Apple Salad with Goat Cheese
- Easy Apple Cinnamon Galette (gluten-free)
- Healthier Gluten Free Apple Crisp
- Apple Skillet Cobbler
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Crunchy Apple Slaw with Walnuts (No-Mayo!)
Ingredients
- 2 tablespoons fresh lemon juice
- 1 garlic clove, minced
- Pinch red pepper flakes
- Salt and freshly ground black pepper
- 3 tablespoons extra virgin olive oil
- ½ medium rutabaga, kohlrabi, or turnip, peeled
- 1 tart green apple, cored (leave the peel on)
- ⅓ cup toasted, chopped walnuts
- 2 tablespoons chopped chives (or scallions)
Instructions
- In a large serving bowl, whisk together the lemon juice, minced garlic, red pepper flakes and a pinch of salt and pepper. Slowly whisk in the olive oil until combined.
- Using a mandoline, julienne blade, food processor shredding disc, or box grater, shred the apple and rutabaga. Add them to the bowl with the dressing and toss to coat evenly.
- Gently fold in the toasted walnuts and chopped chives. Taste and adjust salt and pepper as needed. Serve immediately or chill briefly before serving.
Notes
Do ahead: You can make the slaw and refrigerate it for up to 2 hours before serving. Leftovers are best within 24 hours; expect some softening and slight darkening of the apple and root vegetable.
Tips: Granny Smith apples are recommended for their texture and tartness. If you don’t have rutabaga, kohlrabi or turnip will provide a similar firm bite. Toast the walnuts briefly in a dry skillet to bring out their flavor.
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